Opera torta (iz MasterChefa)

prepPreheat oven to 200°C / 392°F
80 g / 80 g butter	Melt butter		Spread thin & bake 200°C / 392°F, 10 min	Layer bisque, syrup, creams & ganache, chill & glaze
500 g / 500 g eggs	Whip eggs & sugar, beat in melted butter
460 g / 460 g crystal sugar
380 g / 380 g almond flour		Fold in flours & egg white foam
100 g / 100 g all-purpose flour
340 g / 340 g egg whites	Beat egg whites stiff
500 g / 500 g sugar, for coffee syrup	Heat sugar & water, add coffee paste & rum, cool
720 ml / 720 ml water
145 g / 145 g coffee paste
8 g / 8 g rum
330 g / 330 g dark chocolate
200 ml / 200 ml milk	Heat milk & cream, pour over chocolate
50 ml / 50 ml heavy cream
90 g / 90 g butter, room temperature	Stir ganache smooth, add butter
120 ml / 120 ml water, for butter cream	Heat water & sugar to 123°C / 253°F
320 g / 320 g sugar, for butter cream
145 g / 145 g eggs, for butter cream	Whip eggs & yolks, add hot syrup slowly
60 g / 60 g egg yolks
780 g / 780 g butter, room temperature	Beat in butter & coffee paste
66 g / 66 g coffee paste
460 g / 460 g dark chocolate, for coating	Melt chocolate & cocoa butter over water bath
250 g / 250 g cocoa butter
38 ml / 38 ml oil	Stir in oil, cool to 35°C / 95°F

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