507711655-Opera-Patisserie-Cedric-Grolet-1

sugar, ground almonds, cocoa powder, and flour. Preheat the oven
to 330°F (165°C). Spread the cake batter over a baking sheet lined
with parchment paper and bake in the oven for 15 minutes.
For the chocolate ganache
In a saucepan, heat half of the cream with the glucose. Stir in the
chocolate, milk powder, cocoa powder, and the remaining cream,
mix with an immersion blender, and set aside in a stainless steel
pan.
For assembly and finishing
Cut out cakes using a 2¼-inch (6-cm)-diameter and 4¼-inch (11-
cm)-tall cake ring. Assemble the cake and chocolate ganache in
successive layers up to the top of the circle, and finish with the
cocoa nibs.
To pipe the cake, transfer the ganache to a pastry bag fitted with a
Saint-Honoré tip, then decorate the cake from the sides, finishing at
the top. Dust with the cocoa powder.