Use the remaining dark chocolate ganache to crumb coat your cake, then leave it in your fridge to set. Put the caster sugar and room temperature water in a medium-sized saucepan and heat it on your stove on medium-high heat, stirring all the while. The Opera however came later in 1955 and Cyriaque Gavillon is credited with its creation. Decorate the top in any way you want, serve, and enjoy. Pour the room temperature glaze over the top of your cake. You can either do this by hand or with a stand mixer that has a whisk attachment on medium speed. Opera (Glazed Chocolate & Coffee Layer Cake), Joconde Sponge, Coffee Buttercream, Coffee Syrup, Chocolate Ganache, Chocolate Glaze, Click to share on Facebook (Opens in new window), Click to share on Pinterest (Opens in new window), Click to share on Twitter (Opens in new window), Click to email this to a friend (Opens in new window), Click to share on WhatsApp (Opens in new window), Click to share on Tumblr (Opens in new window), Click to share on Reddit (Opens in new window). His wife, Andrée Gavillon, wanted to name his creation the “opéra cake” after the ballerinas in the Paris Opera. according to the first link i have posted the classic opera cake is a work in six acts. So I had to roughly divide the mixture, making sure I had enough left in the bowl to make a third layer. I only had two baking tins that were suitable. You can store the already finished cake in your fridge or freezer anywhere from a day to an entire month, depending on the method you choose to keep it. Whichever camp you fall into, the delicious taste of coffee and chocolate make this opera cake recipe well worth the time investment. This is a very indulgent buttercream, an Italian meringue is created using egg whites and sugar syrup, into which a lot of butter and some really strong coffee is added. The next chapter is chocolate desserts and candies which ties in nicely with Easter. The cake is then put in the fridge and left for an hour to set. Grease up three 6-inch (or 15 centimeter) cake pans. An opera cake is a French dessert noted for its delicate, intensely flavored layers. By the time the cakes were cooked, I was starting to run out of worktops. I normally make the buttercream the day before I need it, this allows it to cool and set, not to mention it takes quite a while to make and gives me more time on the evening that I’m making the final cake. Let the ganache cool to room temperature before using it in the final assembly. Then, grease a 13″ x 18″ rimmed baking sheet and line it with a piece of parchment paper cut so it fits perfectly inside it. If at all possible, I suggest that you make up all your various components (the This months Daring Bakers challenge was an opera cake. ) sugar 1/4 tsp (1g) salt Coffee Syrup 2/3 cup (160ml) water 1/2 cup Whilst the cake was cooling I made the coffee syrup and the ganache. Pour over 200ml (7fl oz) … Mix 1 1/2 tsp instant espresso powder with 1 cup hot water and 1 tbsp sugar. This is exactly why I made so many other classic bakes before attempting this seven layer extravaganza. Opera cake is comprised of six thin layers of almond cake soaked in a sweet coffee liqueur, espresso-laden buttercream, dark chocolate ganache, and a final top layer of sweet chocolate glaze. The opera cake sounded pretty challenging having no less that five different components. Start your mise-en-place by preheating your oven to 450°F. Whisk the confectioners’ sugar, whole eggs (not the separate egg whites), and vanilla extract together in a large bowl until you can lift thick and pale ribbons from the resulting mixture. Also be sure to mix the ganache every so often while you are not using it, so that it does not harden. https://www.epicurious.com/recipes/food/views/opera-cake-230481 Chocolate Chip & Creme Patissiere Brioche. People cry when they forget baking powder, it's very very very important! I did however see another method where the cake was cut into portions and then the chocolate was poured over the top, so that the layers could then only be seen when the cake was cut into. , Copyright © document.write(new Date().getFullYear()); – CraftSchmaft.com, green tea and dark chocolate-flavored opera cake, Complete Guide To Cake Decorating Supplies, The Ultimate Guide to Cake Decorating: 6 Awesome Techniques. Next, a thin layer of buttercream is spread over the cake, before a second cake is added and brushed with coffee syrup. I was nervous about giving this recipe a go. OMG, your Opera Cake is stunning and you have picked my favorite flavors! The components included a cake, a syrup, a buttercream, a ganache and a I joined your mailing list so I can see all of the amazing things you’re doing. My joconde cakes were very fragile and when I peeled the baking paper off the back, I did have some cracking and one of my cakes did almost break in two. The Opera is my new favourite cake and one that I will be making again and again. Post was not sent - check your email addresses! If you do not have cake pans of this size, feel free to use one 10 x 15-inch (25 x 38-centimeter) cake pan and stamp out three 6-inch (15 centimeter) round cake layers within this pan instead. I used chocolate glaze with bitter sweet chocolate. The opera cake recipe we listed above will stay fresh for up to three days when covered in the fridge (not freezer) in an airtight container, or one day out at room temperature. One possible origin may have been in 1903 by renowned French pastry chef Louis Clichy, and another from the patisserie Dalloyau, who claim that their pastry chef Cyriaque Gavillon created the cake in 1955. https://www.gourmettraveller.com.au/recipes/browse-all/gateau-opera-12355 Stir in the coffee liqueur after you remove it from the heat, until it becomes syrupy in texture. This is the chocolate layer, which is made from chocolate, butter and a little drop of vegetable oil. You may also freeze your opera cake in an airtight container and keep it in your freezer for one whole month. It is with the realisation that all those words describe just one component of this cake that I begin to think I am out of my depth. I quite like this idea and so I may try this next time. It includes a total of six layers made of The layering of the cake and the syrup meant that I was able to patch up the cracks and it wasn’t visible in the final result. While the coffee-chocolate combo is by far the most popular flavor of opera cake out there, that does not mean it’s the only flavor of opera cake you can make! Combine the caster sugar, espresso powder, and water together in a small saucepan until both the sugar and the powder are dissolved. The next step was to make the joconde sponge cake. This is the last recipe I’m making from the Classic Cakes and Desserts section. Here’s a video showing a variation of an opera cake. Set it in your fridge for 10 minutes to allow the ganache to harden. Stir in the melted butter only after those ingredients are thoroughly mixed in. https://www.thegoodlifefrance.com/opera-cake-history-and-french-flair This post gives you step-by-step instructions with photos for how to make one. Preheat the oven to 425 degrees F (220 degrees C). Opera Cake is a classic French dessert combining layers of almond sponge cake soaked in coffee syrup, espresso-flavored buttercream, and decadent chocolate ganache. This cake is made up of 3 layers of cake, 2 layers of buttercream, 1 layer of ganache and a top layer of chocolate. I was pretty pleased with how this turned out. Yours are so clean and perfectly aligned. Phew! Mix your espresso powder and hot water together in a small bowl until the powder dissolves, then set it aside to cool. Opera Cake The gateau de l’Opera Cake originates from the patisseries of Paris. It’s … Remove the pan from the stove at that point. You can also easily swap out the dark chocolate elements of the recipe for milk- or even white-chocolate instead. After an hour has passed the final layer can be added. You can make chocolate ganache with bitter chocolate if you want. If only I could get those beautiful layers now. Ah, Opera Cake. Let us take a brief look into the history of the French opera cake and why it has become something of a hot button topic among certain baking crowds. All that remained was to leave the cake to cool and then slice it into portions. To keep the layers neat you should wipe the knife clean between each cut and dip it in the water every time. The many who side with the latter story, however, maintain that Gavillon was the creator of the opera cake in 1955. For this simple reason: It aerates the mixture, which increases volume and makes a cake fluffy. The decoration on the top is all about your creativity. The patisserie where Gavillon worked at, Dalloyau, even mentions this story on their website. Traditionally Opera cake is decorated with its name written in glaze across the top and with a tender shimmering gold leaf. The concept behind the cake is that all of the flavours of the cake should be tasted in just one bite. Believed to be created in the late 19th century by famed pastry chef Louis Clichy, the dessert later became known as L'opera, possibly because its many layers reminded patrons of separate operatic “acts.”A traditional opera cake is comprised of almond-flavored sponge cake, … Place the first layer onto a stand or plate, then spread a generous portion of your dark chocolate ganache on top of it. The coffee syrup was a blend of icing sugar, coffee and boiling water. Opera cake is rectangular cake made of three layers of Joconde almond flavored sponge soaked in coffee syrup and topped with coffee butter cream and chocolate ganache. Her attempt can be seen here. It's worthy of any special occasion. A classic French Opera Cake features layers of joconde sponge brushed with a coffee syrup and layered with coffee buttercream and chocolate ganache. If you are using a stand mixer, turn the mixer speed to high when doing this. You may also halve each layer if you want your opera cake to have even thinner layers. This is to use a knife dipped in very hot water and to just let it melt though the chocolate, before cutting the cake that is underneath. The combination of alternating layers of espresso and rich chocolate make for a luscious, irresistible combination. This will be … After it is warmed, pour the hot cream over the chocolate. You should also be able to lightly press on the cakes and have them spring back into their regular shape. Let the cakes cool in their tins (or one large tin) for 15 minutes before inverting them out onto a wire rack. You can whisk by hand or with a stand mixer using a whisk attachment at high speed. Laborious to make... but oh, so worth it, Opera Cake is a rich French dessert, that relies on one of the most beloved of flavour combinations: chocolate and coffee. comprised of six thin layers of almond cake soaked in a sweet coffee liqueur Typically, the word “opera” is written across the top of the cake, but it can also be topped with whatever you want, so as to give your cake your own flair. Next week I shall be making easter eggs and a selection of flavoured truffles. Opera Cake. Save my name, email, and website in this browser for the next time I comment. The ganache was made by heating milk and cream and then pouring it over the chocolate. Baking powder is Mary Berry's best friend. How to make Opera Cake, components of the Opera Cake recipe, ingredients for Opera Cake, the best way to make Opera Cake, the mechanism for Opera Cake, the way to prepare Opera Cake. For those who want to try out even more exotic flavors, there are also recipes for mango or even green tea-flavored opera cakes. Set it aside for the final assembly. A slice of this mocha opera cake is all one needs for a gorgeous showstopper of a dessert. Line 2 jelly roll pans with parchment paper. It would be a brick. The Opera is one of the most famous French cakes I know. Use a rubber spatula to spread it out to drip over the edges, then place the cake back in your fridge again to let it set. It’s not for the faint of heart. You will know when it is done when the syrup reaches 238 degrees Fahrenheit (or 114 degrees Celsius) on a thermometer. Do not overmix as you fold in the last half, as this could break your eggs’ stiffened structure. By John Lodder (Creative Commons Attribution-Share Alike 3.0 licence). The concept behind the cake is that all of the flavours of the cake should be tasted in just one bite. Then a layer of ganache is added, a third cake is placed on top of the ganache and brushed with syrup before adding a final layer of buttercream. If you continue to use this site we will assume that you are happy with it. All that remained was to create the Opera. 32 tablespoons unsalted room-temperature butter (or 2 cups, cut into tablespoon measurements). We will break down each part of this opera cake recipe into separate ingredient lists and instruction guidelines for each component, up until you combine them at the end to create your finished opera cake. Let it warm up, and stir occasionally with a rubber spatula until the mixture is smooth. I had almost a metre of cake (three 30cmx30cm squares) that I needed to cool and another surface was rapidly filling up with dishes. Add in the caster sugar and cream of tartar in a steady stream as you whisk. 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