TO MAKE THE CRUNCHY LAYER, open the Nutella jar, remove the aluminum cover, and close it again but not too tightly You can stack them on top of one another, but keep the layers on a tray so they are flat.If you are making the opereta ahead of time, put each layer of cake between two pieces of parchment paper.Loosen the edges of the cake with a paring knife.

Spread on the prepared baking sheet as evenly as possible with an offset spatula and bake until it springs back to the touch, 5 to 7 minutes.

Place the bowl with the egg mixture on a kitchen towel to prevent it from sliding and add the cocoa mixture in thirds, alternating with the butter mixture, folding with a whisk or spatula until just combined.

In a separate bowl, combine the melted butter and vanilla and keep warm.

Remove from the heat and continue beating (a stand mixer works best for this) until tripled in volume and a ribbon forms when you lift the beaters, 5 to 8 minutes.

Combine the eggs and granulated sugar in a metal bowl and set over a pot of simmering water (the water shouldn’t touch the bowl) whisk until warm to the touch, 3 to 5 minutes.

Whisk together the flour and cocoa powder in a bowl and then sift.Lightly grease a baking sheet and line with parchment paper.TO MAKE THE CHOCOLATE CAKE, preheat the oven to 350☏ Peel the parchment paper away carefully and flip over again.Place a piece of parchment or wax paper on top and carefully but rapidly flip over.Loosen the edges of one of the cakes with a paring knife.Spread on the prepared baking sheets as evenly as possible with an offset spatula and bake until they spring back to the touch, 8 to 12 minutes.Add the flour mixture to the yolk mixture and blend well.Beat the egg whites with a mixer on high speed until starting to thicken but not yet forming soft peaks, gradually add the remaining 1 cup sugar, and continue to beat until medium peaks form.In a separate bowl, combine the water, oil, and egg yolks.Whisk together the almond flour, ½ cup of the granulated sugar, the cake flour, and the baking powder in a bowl.Heavily butter the paper and dust with flour, tapping out the excess.

Lightly grease 2 baking sheets and line with parchment paper.2 cups tequila (preferably reposado or anejo).¾ cup unsalted butter (6 ounces), cut into pieces.2 tablespoons tequila (preferably reposado or anejo).

12 ounces semisweet chocolate, finely chopped.

3 cups hazelnut-chocolate spread like Nutella (you’ll need the large 26.5-ounce jar).

½ cup unsweetened cocoa powder, preferably Dutch processed.

Mexican opera cake