Opera Cake: Almond Cake, Buttercream, and Valrhona Chocolate Mirror Glaze

Heat oven to 350˚F. In a 20-quart stand mixer fitted with a whip, whip eggs and 455 grams sugar until mixture falls from whisk in ribbons. Mix in extract, vanilla, and flours. Remove bowl from mixer and attach new bowl. Add egg whites and remaining 380 grams sugar and whip to stiff peaks. Fold meringue into the batter in the other bowl. Evenly divide batter into 5 sheet trays. Bake 8 minutes. Remove from oven and cool completely.

In a saucepan, combine sugar, water, cocoa, and crème fraîche. Bring to a boil and mix in chocolate. Pass mixture through a chinois into a bowl. Stir in gelatin, cool, cover, and refrigerate.

In a saucepan, combine coffee, syrup, and espresso. Bring to a boil, remove from heat, and cool. Once cool, add Kahlúa, stir to combine, and chill.

In a stand mixer with fitted with a whip, cream butter and sugar. Mix in cocoa, a pinch of salt, and 10X sugar. Add egg whites and whip until fluffy. Finish with espresso.

Temper the Chocolate Glaze. Using a 6-inch ring mold, cut circles of Cake from 4 of the sheets. On the remaining sheet Cake, spread a thin layer of glaze. When glaze is set, flip cake and glaze other side. When glaze sets, cut circles of cake from glazed sheet and place each on a 6-inch circular cut-out from an acetate sheet. Wrap 3-inch acetate strips around the sides of the glazed Cakes. Place wrapped cake on a scale, add 40 grams Buttercream, and spread on top. Repeat with 4 additional layers. Freeze cakes. Remove from freezer, pour 115 grams glaze on top of each Cake, letting it ooze over the sides, and chill. Finish with almond, chocolate ribbons, and gold leaf. Serve at room temperature.