Print Recipe . 3 egg whites, at room temperature. I made this opera cake with a classic sponge cake recipe, also known as joconde in French. Building an Opera Cake. Continue cooking it until it reaches 255 F on a candy thermometer. Opera Cake is a classic French dessert combining layers of almond sponge cake soaked in coffee syrup, espresso-flavored buttercream, and decadent chocolate ganache.It’s finished with a smooth chocolate glaze. Opera Cake - a rich French dessert, that uses one of the most loved flavor combinations, chocolate and coffee. Add the butter, a little at a time, whisking continuously and finally add the vanilla paste. The combination of alternating layers of espresso and rich chocolate make for a luscious, irresistible combination. Cut one 10-inch by 10-inch … L’Opera is believed to have made its first appearance at a renowned pastry shop in Paris – Dalloyau. Continue whisking until the mixture is thick and mousse-like. Carefully and slowly pour the chocolate over the cake. Cook to soft ball stage (238 degrees F on candy thermometer), stirring occasionally. 3/4 cup (180 ml) sugar. Remove the sugar syrup from the heat and allow it to cool slightly. Continue beating the meringue until it is glossy and holds stiff peaks. 14 tablespoons butter (at room temperature), 8 ounces bittersweet chocolate (finely chopped), 4 tablespoons butter (at room temperature), 5 ounces bittersweet chocolate (finely chopped). 10 Delicious Opera Cake Recipes. A classic recipe for the famous Opera cake said to have been invented by a Dalloyau pastry chef Melt the chocolate in a double boiler and stir in the clarified butter until the glaze is smooth; pour the chocolate glaze over the cake. The. Top with another sponge and brush with one-quarter of the kirsch syrup. Place the last layer of cake over the ganache, and then spread it with a thin layer of the coffee buttercream. Method. Set them aside for a moment. Lay on another layer of cake. A traditional opera cake is made of thin layers of almond sponge cake (biscuit Joconde) that are completely soaked in coffee syrup. Each slice is heavenly gastronomic and undeniably sweet! Buttercream and ganache should be equally distributed and thinly layered. Spread over the chocolate ganache. Add pecans. As soon as the glaze is ready and not too hot, remove the cake from the fridge. Finishing the Mini Opera Cake . Stir in the butter and continue stirring the ganache for 90 seconds. Slowly peel back the old parchment from the cakes and allow them to rest loosely over the cakes to prevent them from drying out. Once set, place the cake on a giant soap dish and dot the edible bath pearls around. Spread the ganache over another cake in a smooth layer. Beat almond flour, confectioners' sugar, eggs, and egg yolks in a separate bowl for 3 minutes. For the chocolate ganache, pour the cream into a small pan and heat until just bubbling. Line a large baking sheet with parchment paper. L’Opera – History. Assemble the Cake. Cut one 10-inch by 10-inch square out of each layer of cake and place it on the baking sheet. What is an Opera Cake? Since this recipe has many steps, make sure that you read through the recipe at least twice so that you have a good understanding of the ingredients and processes that you'll need to use. This delicious opera cake features all the same components as the traditional opera cake from Dalloyau, with one crucial exception: chocolate. Pour into a large bowl and beat with a mixer until creamy. For the kirsch syrup, tip the sugar into a small pan. For the joconde sponge, heat the oven to 425F. Top the cake with white chocolate moulded ‘soap’. With the food mixer running, slowly pour the syrup over the egg yolks. Some culinary historians have set it as far back as the 1890s, while others put its creation at a Paris shop in the mid-20th century. This will be the coffee … Refrigerate the opera cake for two hours to set the layers and make it easier to trim. Spread over another third of the crème au beurre and top with the final sponge. A traditional Opera cake is made from very thin layers of cake, coffee buttercream, and coffee mousse all covered with chocolate glaze. eggs, room temperature 5 oz (140g) ground almonds (almond flour) 5 oz (140g) powdered sugar 1/4 cup (30g) flour 2 tbsp (30g) butter, melted 5 egg whites 2 tbsp (30g) sugar 1/4 tsp (1g) salt Coffee Syrup 2/3 cup I think next time I would bake the cake in a regular depth pan and then cut … Remove the pan from the heat and stir in the chocolate. Once the syrup is incorporated, mix in the reserved coffee mixture. Continue stirring the chocolate for 2 minutes, to ensure a completely smooth texture. Bring to the boil and simmer for 4-5 minutes, or until the syrup has reduced by half. Top with a third sponge and brush with another one-quarter of the kirsch syrup. Get it free when you sign up for our newsletter! I used 3 ounces of bittersweet (73%) and 1 ounce of semi-sweet (53%) chocolate. In 1955, Cyriaque Gavillon started working at this pastry shop. This scrumptious classic Opera Cake recipe is composed of 7 layers of cake, chocolate, and coffee flavored french buttercream Irresistible Classic Opera Cake This post is very special and dear to me since I am showcasing my favorite cake of all: The French Classic Opera Cake. Consuming raw and lightly-cooked eggs poses a risk of food-borne illness. In a medium saucepan, set over medium heat, bring the milk and cream to a boil. Bake for 5-7 minutes until pale, golden-brown and springy to touch. This Opera Cake is Mary's interpretation of the signature challenge in the French Week episode of Season 2 of The Great British Baking Show. All rights reserved. Place a sheet of baking parchment over a cooling rack and turn the cake out onto it. The cake must then be glaze with semi-hard dark … Chill the cake in the fridge until ganache is firm, then trim sides of cake and cut into 8 slices to serve. PBS is a 501(c)(3) not-for-profit organization. Pour the melted butter down the side of the bowl and fold in, until incorporated. And just take your time. In a medium saucepan, set over medium heat, bring 1 cup sugar, 3 tablespoons water, and 1 teaspoon vanilla extract to a boil. Then, gently stir 1/4 of the almond batter into the whipped egg whites. Recipe courtesy of The Great British Baking Show, 100ml (3½fl oz) dark chocolate, 36 per cent cocoa solids, broken into small pieces, 225g (8oz) unsalted butter, cubed and softened, 200g (7oz) seedless raspberry jam, sieved. Her expertise is in French cuisine, which she writes about and teaches. It includes a total of six layers made of light almond sponge cake, coffee buttercream, and dark chocolate ganache, which are topped with a chocolate glaze. 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