Opera Cake
This dessert is layericious. Is that a word? If not, that’s the very definition of it!
The Opera cake, also known as "Gâteau Opéra," is a classic French pastry that has a rich and fascinating history. This iconic dessert was created in the 1950s by the French pastry chef Cyriaque Gavillon, whodrew inspiration from the grandeur and drama of the opera, seeking to create a cake that would be as elegant and refined as the performances on stage.
And did he succeed!
The Opera Cake is made of layers of delicate almond sponge cake called Joconde, soaked with coffee, which are then sandwiched with a luscious coffee buttercream and a smooth, velvety chocolate ganache, and everything topped with a glossy chocolate glaze.
Sounds tempting?
While it does have many components and takes a bit of time, it is so worth it!
Whisk together almond flour, 100 g of sugar, a pinch of salt, vanilla extract and whole eggs. Beat the mixture for 2-3 minutes at high speed until light and fluffy.
Separately whip the egg whites until soft peaks, add 50 g of sugar and continue mixing until stiff peaks.
Fold the egg whites into the batter in 3 batches until fully incorporated.
Add in half of the flour, fold it in just until combined and then repeat with the second half. Pour the melted butter around the edge of the bowl and fold it until it's fully incorporated.
Spread the batter over 2 lined baking sheets and bake in a preheated oven at 180°C/356°F for 8 minutes. Leave them to cool down, then cut each one in 3 equal rectangulars.
Prepare coffee with 50 g of sugar and brush the sponge cakes with the coffee.
Heat up heavy cream for the ganache, then pour it over chopped dark chocolate and stir until melted. Cover and leave to get to room temperature.
Place the sugar and 60 ml of water in a saucepan and swirl the pan until the sugar is fully immersed in water. Simmer over medium heat until the sugar dissolves and comes to a gentle simmer. Lower the heat, cover with a lid and simmer for a couple more minutes.
Meanwhile, with a mixer mix the egg yolks on high speed and let it whip while the sugar is done cooking.
Once the sugar reaches 115°C/239°F, lower the speed of the mixer to medium and slowly drizzle the hot sugar syrup into the egg yolks while they are whipping. Turn the mixer back to high speed and let it whip for 5-10 more minutes, until the mixture is pale and fluffy and no longer warm.
Mix while adding 2 tablespoons of room temperature butter at a time, mixing each time until fully combined and until it looks smooth and creamy.
Add in the vanilla extract, combined instant coffee with 10 ml of hot water and a pinch of salt and mix for 1-2 minutes on high speed.
Stack the cake by layering a fifth of the ganache over the sponge cake, and then a fifth of the buttercream. Repeat 4 more times, finishing with the last layer of the sponge cake. Place the cake in the refrigerator.
Melt the chocolate with oil, stir until combined, then pour it over the cake and refrigerate overnight.
Opera Cake
Ingredients
Instructions
- Whisk together almond flour, 100 g of sugar, a pinch of salt, vanilla extract and whole eggs. Beat the mixture for 2-3 minutes at high speed until light and fluffy.
- Separately whip the egg whites until soft peaks, add 50 g of sugar and continue mixing until stiff peaks.
- Fold the egg whites into the batter in 3 batches until fully incorporated.
- Add in half of the flour, fold it in just until combined and then repeat with the second half. Pour the melted butter around the edge of the bowl and fold it until it's fully incorporated.
- Spread the batter over 2 lined baking sheets and bake in a preheated oven at 180°C for 8 minutes. Leave them to cool down, then cut each one in 3 equal rectangulars.
- Prepare coffee with 50 g of sugar and brush the sponge cakes with the coffee.
- Heat up heavy cream for the ganache, then pour it over chopped dark chocolate and stir until melted. Cover and leave to get to room temperature.
- Place the sugar and 60 ml of water in a saucepan and swirl the pan until the sugar is fully immersed in water. Simmer over medium heat until the sugar dissolves and comes to a gentle simmer. Lower the heat, cover with a lid and simmer for a couple more minutes.
- Meanwhile, with a mixer mix the egg yolks on high speed and let it whip while the sugar is done cooking.
- Once the sugar reaches 115°C, lower the speed of the mixer to medium and slowly drizzle the hot sugar syrup into the egg yolks while they are whipping. Turn the mixer back to high speed and let it whip for 5-10 more minutes, until the mixture is pale and fluffy and no longer warm.
- Mix while adding 2 tablespoons of room temperature butter at a time, mixing each time until fully combined and until it looks smooth and creamy.
- Add in the vanilla extract, combined instant coffee with 10 ml of hot water and a pinch of salt and mix for 1-2 minutes on high speed.
- Stack the cake by layering a fifth of the ganache over the sponge cake, and then a fifth of the buttercream. Repeat 4 more times, finishing with the last layer of the sponge cake. Place the cake in the refrigerator.
- Melt the chocolate with oil, stir until combined, then pour it over the cake and refrigerate overnight.
