Jun 09 2026
Restaurants›Stock Hill›The Fat Lady Is Singing Recipe

The Fat Lady Is Singing Recipe

Inspired by Stock Hill
Time3h
Serves8

opera torte of almond & genoise, espresso cremeux, smoked salt, black currant

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Ingredients

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Genoise Cake

Espresso Cremeux

Black Currant Sauce

Assembly and Finishing

Method

Genoise Cake

  1. 1

    Prepare the Cake Batter

    Preheat your oven to 350°F (175°C). Grease and flour an 8-inch round cake pan. In a large mixing bowl, whisk the eggs and sugar together until light and fluffy, about 5-7 minutes.

  2. 2

    Incorporate Almond Extract

    Add the almond extract to the egg and sugar mixture, mixing until combined.

  3. 3

    Fold in Dry Ingredients

    Sift the all-purpose flour into the egg mixture and gently fold until no flour streaks remain.

  4. 4

    Add Butter

    Drizzle in the melted butter and gently fold until fully incorporated.

  5. 5

    Bake the Cake

    Pour the batter into the prepared cake pan. Bake for 25-30 minutes or until a toothpick inserted comes out clean. Allow to cool completely.

Espresso Cremeux

  1. 6

    Prepare Gelatin

    In a small bowl, sprinkle the gelatin powder over cold water and let it bloom for 5 minutes.

  2. 7

    Heat Cream and Espresso

    In a saucepan, heat the heavy cream and espresso over medium heat until just simmering. Do not boil.

  3. 8

    Whisk Egg Yolks and Sugar

    In a separate bowl, whisk together egg yolks and granulated sugar until pale and thick.

  4. 9

    Temper the Egg Mixture

    Slowly pour the hot cream mixture into the egg mixture, whisking constantly to temper the eggs.

  5. 10

    Combine with Gelatin

    Return the mixture to the saucepan and heat until it thickens slightly. Remove from heat, add the bloomed gelatin, and stir until dissolved.

  6. 11

    Chill the Cremeux

    Pour the cremeux into a container and refrigerate until set, about 4 hours.

Black Currant Sauce

  1. 12

    Cook Black Currants

    In a saucepan, combine black currants, sugar, and lemon juice. Cook over medium heat until the currants break down and the sauce thickens, about 10-15 minutes.

  2. 13

    Cool the Sauce

    Remove from heat and let cool. Blend if a smoother texture is desired.

Assembly and Finishing

  1. 14

    Assemble the Torte

    Once the genoise cake and espresso cremeux are set, slice the cake into two layers. Spread a layer of espresso cremeux between the layers and on top.

  2. 15

    Add the Sauce

    Drizzle the black currant sauce over the torte and garnish with fresh black currants.

  3. 16

    Finish with Smoked Salt

    Sprinkle smoked salt over the top of the torte to enhance the flavors.

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