Trio Of Chocolate Opera Cake Recipe
almond & pistachio flour cakes, dark chocolate pot de creme, apricot sorbet
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Ingredients
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Almond & Pistachio Flour Cakes
Dark Chocolate Pot de Creme
Apricot Sorbet
Method
Almond & Pistachio Flour Cakes
- 1
Prepare the Batter
In a mixing bowl, combine almond flour, pistachio flour, and sugar. Whisk in eggs, melted butter, and vanilla extract until smooth.
- 2
Bake the Cakes
Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper. Spread the batter evenly and bake for 20-25 minutes, or until golden and a toothpick comes out clean. Let it cool.
Dark Chocolate Pot de Creme
- 3
Melt the Chocolate
In a saucepan, heat heavy cream until it just begins to simmer. Remove from heat and add chopped dark chocolate, stirring until melted and smooth.
- 4
- 5
Bake the Pot de Creme
Pour the mixture into ramekins and place them in a baking dish. Fill the dish with hot water halfway up the sides of the ramekins. Bake at 325°F (160°C) for 30-35 minutes. Chill in the refrigerator.
Apricot Sorbet
- 6
- 7
Blend and Freeze
Let the mixture cool, then blend until smooth. Pour into a container and freeze until firm, stirring every hour for the first three hours.
