Baking Faculty In-Depth: Opera Cake

baking school in depth opera cake

We’re kicking off this month’s lesson with a French traditional: opera cake! A coffee- and chocolate-layered delight, the origins are unsure. It’s doable Louis Clichy created the primary opera cake, a signature gâteau in his Paris store. On the identical time, Dalloyau, a pastry store, offered the same cake to honor the Paris Opera. To today, the opera cake is a beloved traditional with tender layers of almond sponge cake which can be soaked in a wealthy espresso syrup. A daring Espresso French Buttercream and decadent chocolate ganache accompany the layers of cake, creating an unbeatable coffee-and-chocolate pairing. Coated in a surprising Chocolate Glaze, this dessert can’t assist however be the star of the present! Don’t let the layers idiot you—our lesson makes the baking course of straightforward and simple with a step-by-step information on the way to create the right opera cake!

Click on right here to obtain a printable PDF of this lesson, or preserve scrolling to view our digital lesson. And you’ll want to be a part of us for Baking Faculty with Williams Sonoma on Monday, February 13, 2023, at 5 p.m. PT. Brian Hart Hoffman, Brooke Bell, and Laura Crandall to make this pretty layered cake. Seize your Valentine and bake with us!

Wonderful recipes require great components. Right here’s how our recipe’s components contribute to creating the perfect opera cake.

BLANCHED ALMOND FLOUR: Almond flour is finely floor skinless blanched almonds. For this opera cake, almond flour is an excellent addition because it creates a fragile, gentle, and ethereal sponge.

CONFECTIONERS’ SUGAR: Confectioners’ sugar is just granulated white sugar that’s been floor to a advantageous powder. A little bit of cornstarch is added to behave as an anti-caking agent and brings a melt-in-your-mouth sweetness to this cake. Not like granulated sugar, confectioners’ sugar dissolves shortly, simply, with an exceptionally easy texture, making it good for the sponge cake.

CREAM OF TARTAR: Cream of tartar aids in stabilizing the whipped egg whites within the batter and serving to them maintain their quantity.

UNBLEACHED CAKE FLOUR: As a result of it’s created from a gentle wheat, unbleached cake flour makes a extra delicate sponge than all-purpose flour, however with a protein content material of 5% to eight%, it nonetheless supplies sufficient construction for our cake.

UNSALTED BUTTER: Because the title implies in our Espresso French Buttercream, butter is the principle ingredient on this decadent frosting. An unsalted European-style butter, which has the next fats content material than different butters, creates a dreamy frosting that may simply be unfold onto the sponge cake. We use unsalted butter for the reason that salt content material can fluctuate throughout manufacturers of butter, which lets us management the quantity of salt used on this recipe.

BITTERSWEET CHOCOLATE: The excessive cacao content material of bittersweet chocolate makes for a deep and fewer candy taste than milk chocolate, although sweeter than darkish chocolate. Our recipe makes use of bittersweet chocolate within the ganache and glaze, creating the right chocolaty steadiness between the layers.

INSTANT ESPRESSO: Utilizing immediate espresso in each the buttercream and the Espresso Syrup enriches the chocolate taste within the layers.

EGGS: Performing as an assist in leavening and including moisture to the sponge cake, complete eggs and egg whites are utilized in our recipe to create gorgeous carry and sumptuousness within the cake.

VANILLA EXTRACT: Utilizing vanilla extract within the sponge cake enhances each the chocolate and occasional notes within the recipe.

WATER: Consider water as a connector of flavors on this cake. It brings the granulated sugar, espresso, and cognac collectively, creating an intense elixir to drizzle onto the chocolate sponge that ensures it tastes superb and stays moist.

We advocate this set of instruments for our method

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STAND MIXER: As a beloved energy-and time-saver, a stand mixer will assist beat egg whites for the sponge cake. (Pictured is the KitchenAid® Artisan Stand Mixer, 5-Qt.)

SAUCEPAN: To make each the Espresso Syrup and the Espresso French Buttercream, you want a small chrome steel saucepan that heats evenly, with correct temperature management and no trace of scorching spots. (Pictured is the All-Clad d5 Stainless-Metal Saucepan.)

THERMOMETER: An instant-read thermometer will assist provide you with confidence as you make the Espresso French Buttercream. As quickly because the thermometer registers 240°F (116°C), the sugar syrup is able to take off the warmth and pour into the whipped egg yolks! (Pictured is the OXO Thermocouple Thermometer.)

OFFSET SPATULA: AOffset spatulas show you how to obtain a easy high when making the sponge batter, spreading out the buttercream, ganache, and evenly coating the cake within the chocolate glaze. The bigger one will assist unfold the sponge batter in just some strokes, and the smaller one offers extra management when ending the layers. (Pictured is the Williams Sonoma Olivewood Offset Icing Spatula.)

HAND MIXER: For our Espresso French Buttercream, a hand mixer permits for energy and velocity but in addition extra management when whipping air into egg yolks that may not have sufficient quantity for a stand mixer to successfully attain and blend. (Pictured is the Breville Helpful Combine Scraper 9-Velocity Hand Mixer.)

SQUEEZE BOTTLE OR PASTRY BRUSH: That is important for gently and evenly saturating the Espresso Syrup onto the fragile sponge cake. You should utilize a pastry brush when you don’t have a squeeze bottle. We advocate a brush with bristles as a substitute of silicone for his or her flexibility and sturdiness. (Pictured is the OXO Chef’s Squeeze Bottle.)

PIPING TIP: Utilizing an extra-large ribbon piping tip when piping the Espresso French Buttercream will make it simpler to get an excellent layer of buttercream onto the sponge cake. (Pictured is the Ateco #898, a part of the Ateco Pastry Tip Set.)

OPERA TORTE (GÂTEAU OPÉRA)

Opera cake is a decadent deal with good for coffee-and-chocolate lovers, and it’s worthy of any and each special day. This cake is comprised of layers of soppy almond sponge cake, Espresso Syrup, chocolate ganache, and easy espresso buttercream. Then, all the things will get coated in a sublime Chocolate Glaze for its grand finale.

Opera Torte

  • ¾ cup (72 grams) blanched almond flour
  • ½ cup (60 grams) confectioners’ sugar
  • 2 massive eggs (100 grams)
  • 3 massive egg whites (90 grams)
  • ¼ teaspoon cream of tartar
  • ¼ cup (50 grams) granulated sugar
  • 2½ tablespoons (20 grams) unbleached cake flour
  • 1 tablespoon (14 grams) unsalted butter, melted and cooled barely
  • 1 teaspoon (4 grams) vanilla extract
  • 2 ounces (57 grams) 60% cacao bittersweet chocolate, chopped
  • Espresso Syrup (recipe follows)
  • Espresso French Buttercream (recipe follows)
  • Ganache (recipe follows) Chocolate Glaze (recipe follows)
  1. Preheat oven to 400°F (200°C). Line a 17¼x12¼-inch rimmed baking sheet with parchment paper, letting extra prolong over sides of pan.
  2. In a medium heatproof bowl, sift collectively almond flour and confectioners’ sugar. Add eggs, one by one, whisking till properly mixed after every addition. Place bowl over a saucepan of simmering water; cook dinner, whisking regularly, till an instant-read thermometer registers 95°F (35°C) to 105°F (41°C). Take away from warmth, and whisk by hand till gentle and ribbon- consistency. (Alternatively, beat with a hand mixer at medium-high velocity till gentle and ribbon-consistency.)
  3. Within the bowl of a stand mixer fitted with the whisk attachment, beat egg whites and cream of tartar at medium velocity till foamy. With mixer on medium velocity, add granulated sugar in a sluggish, regular stream; improve mixer velocity to medium-high, and beat till medium-stiff peaks kind.
  4. Add almond flour combination to egg white combination, and really gently fold till virtually mixed. (Combination ought to look streaky.) Sift cake flour over egg combination, and gently fold till simply mixed. Switch about 1 cup (75 grams) batter to a small bowl, and fold in melted butter and vanilla. Return combination to massive bowl, and fold till simply mixed. Pour massive dollops throughout ready pan, and gently unfold into an excellent layer utilizing as few strokes as doable.
  5. Bake till golden and agency to the contact, 8 to 9 minutes. Let cool in pan for 10 minutes. Utilizing extra parchment as handles, take away from pan, and let cool utterly on parchment on a wire rack.
  6. Transfer cake to a slicing board, and trim edges to create a 15×10½-inch rectangle. Discard edges. Minimize into 3 (10½x5-inch) rectangles. Peel off parchment paper, and discard parchment. (Don’t begin soaking cake layers or assembling cake till syrup, buttercream, and ganache recipes are ready and prepared for use.)
  7. In a small microwave-safe bowl, warmth chocolate on excessive for 30 seconds; stir chocolate. Warmth on excessive in 15-second intervals, stirring between every, simply till chocolate is melted.
  8. Place 1 cake layer on a medium slicing board. Unfold melted chocolate into an excellent layer on high of rectangle, being cautious to not push it off cake onto slicing board. Refrigerate till agency, 5 to 10 minutes.
  9. Flip cake layer so chocolate is on backside. Place Espresso Syrup in a squeeze bottle, and soak cake layer with syrup. (In the event you do not need a squeeze bottle, use a pastry brush to soak cake layer.) Place half of Espresso French Buttercream (about 1 cup or 200 grams) right into a pastry bag fitted with an extra-large ribbon piping tip (Ateco #898). (That is to make it simpler to get an excellent layer of buttercream. In the event you do not need a ribbon tip, you may dollop and unfold buttercream into an excellent layer.)
  10. With flat facet of piping tip going through up, pipe an excellent layer of buttercream on high of soaked cake layer; utilizing a small offset spatula, easy any traces. Place remaining Espresso French Buttercream in pastry bag, and put aside. Place second cake layer on high of buttercream layer, ensuring it’s even with backside, and soak with Espresso Syrup. Dollop Ganache on high, and unfold into an excellent layer. Prime with remaining cake layer, and soak with Espresso Syrup. Pipe remaining buttercream on high, and easy flat. Place a bit of parchment paper on high of buttercream. Refrigerate till agency, about 1 hour, or freeze till agency, about half-hour.
  11. Discard parchment. Place 2 tablespoons (30 grams) Chocolate Glaze right into a parchment piping bag. (See step 5 of The Assemblage.) Rapidly pour remaining Chocolate Glaze over chilly buttercream, tapping and lifting slicing board to assist it settle and easy out. (It’s OK if some drips down the edges.) Let stand till set, 5 to 7 minutes. Minimize a really small opening in tip of parchment piping bag, and pipe “Opera” onto cake (and designs, if desired). Let stand till set, 5 to 7 minutes.
  12. Utilizing a scorching dry knife, trim edges, cleansing knife between cuts. Minimize into 6 slices. Serve instantly. (If not serving immediately, cowl and refrigerate for as much as 5 days till able to serve after which trim and slice. Let stand at room temperature to melt buttercream.)

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Espresso Syrup

  • ½ cup (100 grams) granulated sugar
  • ½ cup (120 grams) water
  • 1 teaspoon (1 gram) immediate espresso
  • 2 tablespoons (30 grams) cognac
  1. In a small saucepan, warmth sugar and ½ cup (120 grams) water over medium warmth, stirring continuously, till sugar dissolves. Stir in espresso. Take away from warmth, and stir in cognac. Let cool utterly earlier than utilizing.

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Espresso French Buttercream

  • 3 massive egg yolks (56 grams), room temperature
  • ¾ cup (150 grams) granulated sugar
  • 3 tablespoons (45 grams) plus 1¾ teaspoon (9 grams) water, divided, plus extra for brushing
  • ¾ cup plus 2 tablespoons (196 grams) unsalted butter, softened
  • 2½ teaspoons (2.5 grams) immediate espresso
  • ¼ teaspoon kosher salt
  1. In a medium heatproof bowl, beat egg yolks with a hand mixer fitted with the beater attachments at medium-high velocity till pale yellow and barely thickened, 3 to 4 minutes.
  2. In a small saucepan, stir collectively sugar and three tablespoons (45 grams) water over medium warmth till sugar dissolves. Utilizing a pastry brush dipped in water, brush sides of pan to forestall sugar granules from crystallizing. Improve warmth to excessive, and convey to a boil. (Don’t stir.) Prepare dinner till an instant-read thermometer registers 240°F (116°C).
  3. With mixer on low velocity, slowly pour scorching sugar syrup into egg yolk combination in a sluggish, regular stream, being cautious to not hit sides of bowl or mixer attachments; scrape sides of bowl. Improve mixer velocity to excessive, and beat till backside of bowl feels cool to the contact and combination may be very thick and really pale yellow, 4 to five minutes. Add butter, 1 tablespoon (14 grams) at a time, beating at medium velocity till mixed after every addition. (Combination will look damaged at occasions, however preserve beating and it’ll come again collectively.)
  4. In a small bowl, stir collectively espresso and remaining 1¾ teaspoons (9 grams) water. Add espresso combination and salt to buttercream, and beat at low velocity till mixed, stopping to scrape sides of bowl. Use instantly.

In the event you really feel like your buttercream is simply too gentle, which might occur if the butter is simply too heat or your egg combination was not cool sufficient, refrigerate for 15 to half-hour, or place bowl over ice, stirring often, and the buttercream will thicken properly.

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Ganache

  • 4 ounces (113 grams) 60% cacao bittersweet chocolate, finely chopped
  • ½ cup (120 grams) heat heavy whipping cream
  1. Within the high of a double boiler, place chocolate. Warmth, with out stirring, over simmering water till virtually melted. Gently stir till easy. Take away from warmth. Add heat cream, and beginning in heart of bowl, slowly stir with a rubber spatula till properly mixed. (Ganache will thicken as
  2. it cools.) Let stand till a spreadable consistency, about quarter-hour. (You possibly can place within the fridge to assist thicken sooner; nevertheless, control it so it doesn’t get too thick and laborious to work with.)

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Chocolate Glaze

  • 5 ounces (142 grams) 60% cacao bittersweet chocolate, finely chopped
  • 4 teaspoons (20 grams) impartial oil
  1. Within the high of a double boiler, place chocolate. Warmth, with out stirring, over simmering water till virtually melted. Gently stir till easy. Take away from warmth. Stir in oil. Let cool for five minutes earlier than utilizing.

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The inspiration of this cake is the almond joconde sponge, a traditional French pastry component. It’s nutty and wealthy however nonetheless as gentle as a sponge cake must be, creating the right base for our opera cake.    

1. Preheat oven to 400°F (200°C). Line a 17¼x12¼-inch rimmed baking sheet with parchment paper, letting extra prolong over sides of pan.       

    

 

2. In a medium heatproof bowl, sift collectively almond flour and confectioners’ Add eggs, one by one, whisking till properly mixed after every addition. Place over a saucepan of simmering water; cook dinner, whisking regularly, till an instant-read thermometer registers 95°F (35°C) to 105°F (41°C). Take away from warmth, and whisk by hand till gentle and ribbon-consistency. (Alternatively, beat with a hand mixer at medium-high velocity till gentle and ribbon- consistency.) The combination ought to fall off the whisk in ribbons. For this step of the recipe, confectioners’ sugar will dissolve extra shortly and simply than granulated sugar. You should utilize a spoon or whisk to assist push the almond flour and sugar by way of the sieve.

    

 

3. Within the bowl of a stand mixer fitted with the whisk attachment, beat egg whites and cream of tartar at medium velocity till foamy. With mixer on medium velocity, add sugar in a sluggish, regular stream; improve mixer velocity to medium-high, and beat till medium-stiff peaks kind. Granulated sugar aids within the stabilization of the egg whites, however ensure you slowly add the sugar in a gradual stream, which is able to make sure you don’t deflate all the beautiful air you whipped into the egg whites; it additionally helps make sure that the sugar dissolves so that you don’t have textured meringue on the finish.

 

4. Add almond flour combination to egg white combination, and really gently fold till virtually mixed. (Combination ought to look streaky.) Sift cake flour over egg combination, and gently fold till simply mixed. Switch about 1 cup (75 grams) batter to a small bowl, and fold in melted butter and vanilla. Return combination to massive bowl, and fold till simply mixed. Flippantly folding the eggs in at this step is vital to a good looking, ethereal sponge. Don’t be tempted to get each little bit of white and yolk folded collectively! Most significantly, ensure you don’t overwork the batter. In the event you knock the air out of the eggs, the sponge received’t rise correctly.

 

 

5. Pour massive dollops throughout ready pan, and gently unfold into an excellent layer utilizing as few strokes as doable. Pouring the batter in dollops will show you how to in spreading the batter, however you additionally wish to ensure you aren’t deflating the batter as you unfold it into the ready pan.

6. Bake till golden and agency to the contact, 8 to 9 minutes. Let cool in pan for 10 minutes. Run a knife over any edges which will have clung to pan. Utilizing extra parchment as handles, take away from pan, and let cool utterly on parchment on a wire rack. Utilizing the surplus parchment as a “sling” will show you how to switch this delicate sponge with grace and ease!

 

7. Transfer cake to a slicing board, and trim edges to create a 15×10½-inch Discard edges. Minimize into 3 (10½x5- inch) rectangles. Peel off parchment paper, and discard parchment. (Don’t begin assembling cake till syrup, buttercream and ganache recipes are ready and prepared for use).

Espresso and cognac complement the flavour of chocolate as this syrup is brushed on the sponge cake layers

   

 

1. In a small saucepan, warmth sugar and ½ cup (120 grams) water over medium warmth, stirring continuously, till sugar dissolves. Stir in espresso powder. Take away from warmth, and stir in cognac. Let cool utterly earlier than utilizing. Utilizing a squeeze bottle for the Espresso Syrup will show you how to saturate the cake evenly with espresso and cognac, that are flavors that completely complement the chocolate and almond on this splendid cake.

Lofty and luscious, our Espresso French Buttercream is superbly balanced between the sweetness of the granulated sugar, the inherent depth and bitterness of espresso, and the richness of the unsalted butter.

1. In a medium heatproof bowl, beat egg yolks with a hand mixer fitted with the beater attachments at medium-high velocity till pale yellow and barely thickened, 3 to 4. Be affected person throughout this step. You wish to make sure that the egg yolks have time to correctly aerate.

 

2. In a small saucepan, stir collectively sugar and three tablespoons (45 grams) water over medium warmth till sugar dissolves. Utilizing a pastry brush dipped in water, brush sides of pan to forestall sugar granules from crystallizing. Improve warmth to excessive, and convey to a boil. (Don’t stir.) Prepare dinner till an instant-read thermometer registers 240°F (116°C). If the sugar granules that gather on the edges of the saucepan aren’t brushed down, the sugar can harden and crystallize.

 

 

3. With mixer on low velocity, slowly pour scorching sugar syrup into egg yolk combination in a sluggish, regular stream, being cautious to not hit sides of bowl or beater attachments; scrape sides of bowl. Improve mixer velocity to excessive, and beat till backside of bowl feels cool to the contact and combination may be very thick and really pale yellow, 4 to five minutes. Add butter, 1 tablespoon (14 grams) at a time, beating at medium velocity till mixed after every addition. (Combination will look damaged at occasions, however preserve beating and it’ll come again collectively.) As you’re including the butter to the egg yolk and sugar combination, the butter ought to give only a slight resistance to the stress of your fingers. In case your butter is simply too chilly, it could actually trigger your buttercream to interrupt. In the event you really feel like your buttercream is simply too gentle, which might occur if the butter is simply too heat or your egg combination was not cool sufficient, refrigerate for 15 to half-hour, or place bowl over ice, stirring often, and the buttercream will thicken properly.

 

 

4. In a small bowl, stir collectively espresso and remaining 1¾ teaspoons (9 grams) Add espresso combination and salt to buttercream, and beat at low velocity till mixed, stopping to scrape sides of bowl. Use instantly.

Easy but decadent, the ganache is the middle layer, and its sweetness pairs superbly with the bitter espresso notes

1. Within the high of a double boiler, place chocolate. Warmth, with out stirring, over simmering water till virtually melted. Gently stir till Take away from warmth. Add heat cream, and beginning in heart of bowl, slowly stir with a rubber spatula till properly mixed. (Ganache will thicken because it cools.) Let stand till a spreadable consistency, about quarter-hour. (You possibly can place within the fridge to assist thicken sooner; nevertheless, control it so it doesn’t get too thick and laborious to work with.)

Easy and tremendous easy, this straightforward glaze fabricated from bittersweet chocolate and impartial oil offers the cake a refined, elegant end

 

1. Within the high of a double boiler, place chocolate. Warmth, with out stirring, over simmering water till virtually melted. Gently stir till easy. Take away from warmth. Stir in oil. Let cool for five minutes earlier than utilizing. Including oil to the melted chocolate re-emulsifies the chocolate and helps skinny it out, making a easy, shiny end that’s straightforward to work with.

Now that each one the weather of this cake are prepared, it’s time for the finale

1. In a small microwave-safe bowl, warmth chocolate on excessive for 30 seconds; stir chocolate. Warmth on excessive in 15-second intervals, stirring between every, simply till chocolate is melted. Tempering the chocolate within the microwave will permit it to reharden and keep that means at room temperature. It acts as each a base for the cake and help for the cake-soaked layer.

2. Place 1 cake layer on a medium slicing board. Unfold melted chocolate into an excellent layer on high of rectangle, being cautious to not push it off cake onto slicing board. Refrigerate till agency, 5 to 10 minutes. Utilizing an offset spatula will assist unfold the melted chocolate throughout the highest layer of the cake effortlessly!

 

3. Flip cake layer so chocolate is on backside. Place Espresso Syrup in a squeeze bottle, and soak cake layer with syrup. (In the event you do not need a squeeze bottle, use a pastry brush to soak cake layer.) Place half of Espresso French Buttercream (about 1 cup or 200 grams) right into a pastry bag fitted with an extra-large ribbon piping tip (Ateco #898). (That is to make it simpler to get an excellent layer of buttercream. In the event you do not need a ribbon tip, you may dollop and unfold icing into an excellent layer.) With the tempered base, you may transfer the assembled cake round simply with a big offset spatula.

4. With flat facet of piping tip going through up, pipe an excellent layer of buttercream on high of soaked cake layer; utilizing a small offset spatula, easy any traces. Place remaining Espresso French Buttercream in pastry bag, and put aside. Place second cake layer on high of buttercream layer, ensuring it’s even with backside, and soak with Espresso Syrup. Dollop Ganache on high, and unfold into an excellent layer. Prime with remaining cake layer, and soak with Espresso Syrup. Pipe remaining buttercream on high, and easy flat. Place a bit of parchment paper on high of buttercream. Refrigerate till agency, about 1 hour, or freeze till agency, about half-hour.

    5. Discard parchment. Place 2 tablespoons (30 grams) Chocolate Glaze right into a parchment piping bag. (See observe beneath.) Rapidly pour remaining Chocolate Glaze over chilly buttercream, tapping and lifting slicing board to assist it settle and easy out. (It’s OK if some drips down the edges.) Let stand till set, 5 to 7 minutes. Minimize a really small opening in tip of parchment piping bag, and pipe “Opera” onto cake (and designs, if desired). Let stand till set, 5 to 7 minutes. Be assured but fast when spreading the glaze, as it’s going to set speedily as soon as it hits the chilly buttercream. You shouldn’t must unfold the glaze when you transfer the board to distribute the glaze. This manner, you received’t have streaks, only a completely easy floor. It can be crucial for the glaze to be heat however not too scorching in order that the buttercream doesn’t soften.

Notice: To make the parchment piping bag: Fold the parchment in half diagonally, urgent firmly alongside the crease. Rotate the parchment to align the crease with the sting of your work floor. Minimize the parchment alongside the seam with a knife, creating two proper triangles. Seize the far nook between your thumb and index finger after which roll the parchment round itself. Drag the paper till it kinds a good cone. Whereas holding the cone in place together with your proper hand, carry up the free parchment so you may slide your thumb beneath the cone to pinch it in place. With the cone secured between your proper thumb and index finger, use your left hand to wrap the additional parchment across the cone till you don’t have anything left however a small flap that may be tucked into the physique of the cone itself.

6. Utilizing a scorching dry knife, trim edges, cleansing knife between cuts. Minimize into 6 slices. Serve instantly. (If not serving immediately, cowl and refrigerate till able to serve after which trim and Let stand at room temperature to melt buttercream.) Merely warmth the knife beneath scorching water and dry it off in between slicing to get good, easy slices of cake.


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