|For madeira syrup|
|Simple syrup||28 Gram|
|Cake flour||3 Tablespoon|
|Eggs||2 (At Room Temperature)|
|Almond flour||1 Cup (16 tbs)|
|Powdered sugar||1⁄2 Cup (8 tbs)|
|Egg whites||2 (At Room Temperature)|
|Cream of tartar||1⁄8 Teaspoon|
|Clarified butter||2 Tablespoon|
|Corn flakes||20 Gram|
|Buttercream||1 Cup (16 tbs)|
|Foie gras||12 Ounce|
|Cream||8 Ounce (224 Gram)|
|Bitter chocolate||1 Ounce (28 Gram)|
|White bread||100 Gram|
|Maltodextrin||1 1⁄4 Teaspoon|
|Heavy cream||64 Gram|
|Cocoa powder||1⁄2 Teaspoon|
|Minced truffles||1 Tablespoon|
|Chocolate glaze||1 Cup (16 tbs)|
|Dark chocolate||448 Gram|
|Unsalted butter||84 Gram|
|White chocolate||36 Gram|
|Madeira syrup||1 Tablespoon|
Preheat the oven to 425°F. Butter baking pan, then line bottom of the pan with a sheet of parchment paper, leaving a 1-inch overhang on the sides. Generously butter the parchment paper.
Dust pan with flour, shaking out excess.
Beat whole eggs in a mixer mixer on high speed until eggs have tripled in volume. Reduce speed to low, then add almond flour and powder sugar and mix until just combined. Sift cake flour over batter and gently fold in to the batter.
Beat egg whites, cream of tartar, and salt in a bowl with a clean whip attachment at medium speed until the whites form soft peaks. Add granulated sugar, then increase speed to high and beat until whites just hold stiff peaks.
Fold one third of whites into almond mixture to lighten, then fold in remaining whites gently but thoroughly. Fold in butter, then pour batter evenly into baking pan, spreading gently and evenly with offset spatula and being careful not to deflate. The cake should be very thin. Remember you are making layers so you don't want a thick cake.
Bake until very pale golden, 8 to 10 minutes, then cool in pan on a rack 10 minutes. Loosen edges of cake with spatula, then transfer cake to a cutting board. Cut cake into strips and squares. Trim outside edges slightly, then carefully peel paper from strips and squares and set back on paper. The cake should fit your opera cake mold nicely.
Crush the corn flakes and place in stainless steel bowl. Melt the chocolate and the praline together.
Once the chocolate and praline are melted, fold in the flakes. Press the crust on the bottom of a plastic lined cake mold. Let the crust set in the cooler.
Add the following ingredients to a paco jet beaker: Foie Gras, Cream, and Bitter Chocolate. Freeze over night.
The next day pacotize in a paco jet 50% of the ingredients in the pacojet beaker. After the contents have been spun, use this as the base requested for in the following steps.
Place the Foie Gras base, bread, maltodextrin, cocoa powder and the Madeira in the food processor. Turn on ad process for a minute, slowly adding the cream.
Let the food processor run until the foie gras forms a smooth buttercream like consistency. Adjust the seasoning and then fold in the truffles.
Reserve at room temperature until needed.
Melt the Chocolate and the butter together over a double boiler.
Once melted stir in the cream and reserve until ready to use.
Mix the syrup and Madeira together.
Place the buttercream in a piping bag and pipe a layer about a 1/4 of an inch thick over the crust. Next add a layer of the cake and then brush with the Madeira syrup.
Repeat the process once more and then top off with a final layer of the foie gras buttercream. Place in the cooler to chill for 3 hours.
Remove the cake from the mold and place on a glazing rack. Glaze with Chocolate. Slice and serve.
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