Opera gateau

1.Preheat oven to 220°C (200°C fan-forced). Grease two 25cm x 30cm swiss roll pans and line bases with baking paper, extending paper 5cm over long sides.

2.Beat eggs, almond meal and sifted icing sugar in small bowl with electric mixer until creamy then beat in flour. Transfer mixture to large bowl and stir in butter.

3.Beat egg whites in small bowl with electric mixer until soft peaks form, add caster sugar, beating until sugar dissolves. Fold into almond mixture, in two batches.

4.Divide mixture between pans. Bake about 7 minutes. Cool.

5.Make coffee butter cream Stir milk, sugar and coffee in small saucepan over low heat until sugar dissolves. Whisk egg yolk in small bowl and gradually whisk in hot milk mixture. Return custard to pan and stir over heat without boiling for about 5 minutes or until thickened slightly. Cool. Beat butter in small bowl with electric mixer until light and fluffy, beat in custard.

6.Next make coffee syrup. Stir boiling water, coffee and sugar together in a small bowl.

7.Then make ganache. Stir cream, butter and chocolate in small heatproof bowl over small saucepan of simmering water until smooth. Refrigerate until spreadable.

8.Cut each cake into a 20cm x 25cm rectangle and a 10cm x 25cm rectangle. Use a hot, dry knife, to trim edges from cake before slicing.

9.Place one of the large cake rectangles on baking-paper-lined tray and brush with half of the coffee syrup. Spread cake with half of the butter cream and refrigerate 10 minutes. Top butter cream with the two small cake rectangles, side-by-side. Brush with the remaining coffee syrup and spread with ganache. Top with remaining cake and refrigerate for 10 minutes. Spread top of cake with remaining butter cream and refrigerate 3 hours.

10.Working quickly, spread glaze evenly over cake. Refrigerate 30 minutes.