Then fold in the other ingredients and spread out onto the baking tray. Whisk the egg whites in a stand whisker or with a hand held whisk until thick and fluffy, add 50g sugar and whisk until thick and glossy.Turn the oven on to 230C (420F), and line a baking tray with baking paper.1 tsp sunflower oil (or any vegetable non-flavored oil).140g dark chocolate (i used hummingbird chocolate 80%, you can buy it here).

150g dark chocolate (i used hummingbird chocolate 75%, you can buy it here).

It is definitely an adult taste but it is sooooooo yummy! i mean on the difficult spectrum this is pretty intense ( mainly because its time consuming i think) and thats what i felt this was the perfect fit to the prefect chocolate.

An opera cake – layers of hazelnut jaconde, with coffee syrup, coffee buttercream, luscious chocolate ganache and a chocolate glaze. it needs to be baked into something that I feel is just as award winning. (link to their page here) the chocolate is absoulty amazing, and i kept thinking and thinking what I should bake with it.

I recently received some award winning chocolate from Hummingbird Chocolate in Ontario Canada.

Chocolate opera cake