French Salted Caramel Chocolate Opera

Instructions

1. 1

   Preheat your oven to 180°C (356°F). Line a rectangular baking tray (about 20x30 cm) with parchment paper.

2. 2

   Melt the dark chocolate and unsalted butter together in a heatproof bowl over a pan of simmering water. Stir until smooth, then set aside to cool slightly.

3. 3

   In a large bowl, whisk the eggs and caster sugar together until pale and fluffy.

4. 4

   Gently fold in the almond flour, followed by the melted chocolate and butter mixture. Mix until just combined.

5. 5

   Pour the batter into the prepared tray and spread evenly. Bake for 15-18 minutes, or until a skewer inserted into the center comes out clean. Allow to cool completely.

6. 6

   Once cooled, carefully slice the cake horizontally into two even layers.

7. 7

   Spread the salted caramel evenly over the bottom cake layer. Sprinkle the chopped almonds over the caramel.

8. 8

   Place the second cake layer on top, pressing gently.

9. 9

   Spread the crème fraîche evenly over the top layer.

10. 10

    Pour the chocolate glaze over the crème fraîche, using a spatula to smooth it out evenly.

11. 11

    Chill the opera cake in the refrigerator for at least 2 hours to set.

12. 12

    Slice into neat rectangles to serve. Enjoy your French Salted Caramel Chocolate Opera!