In a medium saucepan, set over medium heat, bring 1 cup sugar, 3 tablespoons water, and 1 teaspoon vanilla extract to a boil. This one is slightly firmer, calling for 10 ounces of bittersweet chocolate and 8 ounces of cream. Preheat the oven to 425 F. Line two 15-inch by 12-inch pans with parchment paper and brush the surface of the paper with butter. Continue whisking until the mixture is thick and mousse-like. Arrange the raspberries over the top in rows and brush over the melted jam to glaze. Pour into a bowl and leave to set. For the kirsch syrup, tip the sugar into a small pan. Remove from heat, and add maple flavoring and vanilla. Fold in the flour, and then gently fold in the meringue in three separate batches. Allow it to set in the refrigerator, then cut off the edges before serving. 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. 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. Top with a third sponge and brush with another one-quarter of the kirsch syrup. 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. It is explained in further detail by Mary in Season 2 Masterclass: Part 4. 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. In 1955, Cyriaque Gavillon started working at this pastry shop. Bring to the boil and simmer for 4-5 minutes, or until the syrup has reduced by half. In a medium saucepan, set over medium heat, bring the milk and cream to a boil. A note on size: This recipe makes a square Opera Cake that is a festive - and impressive - 10 inches (25 cm) on a side. Continuing to beat on medium-high and add the butter, one tablespoon at a time, until it is fully incorporated into the buttercream. Cover the top surface of each cake with a fresh piece of parchment and carefully invert them onto a clean surface. This delicious opera cake features all the same components as the traditional opera cake from Dalloyau, with one crucial exception: chocolate. Making an opera cake can be spread out over two days. 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. Whisk together for 3-5 minutes, or until doubled in volume. This French Opera Cake has all of the delicious elements of a traditional Opera, but without the fuss (or hefty price tag). Pour into a large bowl and beat with a mixer until creamy. Remove the sugar syrup from the heat and allow it to cool slightly. Building an Opera Cake. Most opera cake enthusiasts agree that the best—to some, the only—place to buy opera cake is at Dalloyau where it was named L'Opera in honor of the Paris Opera. If you'd like to give it an authentic finishing touch, pipe the word "opera" on top of each piece using any glaze you have leftover. Set them aside for a moment. A traditional Opera cake is made from very thin layers of cake, coffee buttercream, and coffee mousse all covered with chocolate glaze. Stir together the espresso powder and boiling water and set the mixture aside for a moment. Rebecca Franklin is a freelance lifestyle writer and recipe developer. Print Recipe . Consuming raw and lightly-cooked eggs poses a risk of food-borne illness. If this is more cake than you need, don't cut down the recipe - you won't be successful with some of the cake's components, particularly the buttercream, if … Add pecans. Method. Line a large baking sheet with parchment paper. Pour over 200ml (7fl oz) water and cook over a medium heat until the sugar has dissolved. When the mini Opera Cake is just about done chilling, prepare the chocolate glaze. It is made with layers of almond sponge cake (known as Joconde in French) soaked in coffee syrup, layered with ganache and coffee (or Grand Marnier) buttercream, and covered in a chocolate glaze. 3 egg whites, at room temperature. Opera cake being something I hope to gather the courage to make some not-so-distant-future day, and having already bookmarked and read many times your recipe/ technique, I’m always looking when I find other recipes for this cake around. Fold the remainder of the almond batter and the melted, cooled butter into the egg whites. Pour over 200ml/7fl oz water and cook over a medium heat until the sugar has dissolved. Opera Cake Ganache Recipe A standard ganache is a 50-50 combination of bittersweet chocolate and heavy cream (or crème fraîche) by weight. Add the caster sugar, one teaspoon at a time, whisking between each addition to make a glossy meringue. Mix 1 1/2 tsp instant espresso powder with 1 cup hot water and 1 tbsp sugar. Buttercream and ganache should be equally distributed and thinly layered. Layers of light almond sponge cake soaked … Cut one 10-inch by 10-inch square out of each layer of cake and place it on the baking sheet. I used 3 ounces of bittersweet (73%) and 1 ounce of semi-sweet (53%) chocolate. Cut one 10-inch by 10-inch … Our partner in public broadcasting: For the kirsch syrup, tip the sugar into a small pan. Trim the cake: run a very sharp chef's knife under hot water, wipe it dry, and cut off one edge of the opera cake… Lay on another layer of cake. This recipe has been tested many times and is easily the best homemade opera cake recipe … My favorite French dessert. Each slice is heavenly gastronomic and undeniably sweet! Add the butter, a little at a time, whisking continuously and finally add the vanilla paste. This will be the coffee … Opera Cake - a rich French dessert, that uses one of the most loved flavor combinations, chocolate and coffee. Stir in the butter and continue stirring the ganache for 90 seconds. 1/2 cup (125 ml) ground almonds. Tip the ground almonds and icing sugar into the bowl of a free-standing food mixer and add the whole eggs. A pinch of salt. 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. Assemble the Cake. PBS is a 501(c)(3) not-for-profit organization. 3/4 cup (180 ml) sugar. Top the cake with white chocolate moulded ‘soap’. I made this opera cake with a classic sponge cake recipe, also known as joconde in French. As soon as the glaze is ready and not too hot, remove the cake from the fridge. Pour the melted butter down the side of the bowl and fold in, until incorporated. A pinch of cream of tartar. Trim the edges using a sharp knife to reveal the layers. Once the syrup is incorporated, mix in the reserved coffee mixture. Continue to beat the mixture and add the hot sugar syrup to the bowl in a smooth, steady, slow stream. Remove from the heat, add the kirsch, stir and leave to cool completely. Combine sugar, cream, corn syrup, butter, and salt in a heavy saucepan and cook over low heat until sugar is dissolved, stirring constantly. Her expertise is in French cuisine, which she writes about and teaches. Pour over 200ml (7fl oz) water … Sprinkle in the sugar, one teaspoon at a time, until all of it is incorporated into the egg whites. Carefully spread 3/4 of the coffee buttercream over the surface of one cake. The cake was a little difficult because the recipe says to cut each cake in half and they came out so thin already. Pour half of the cake batter onto the prepared baking sheet and spread it delicately, as evenly as possible, with an offset spatula. Add … Place a sheet of baking parchment over a cooling rack and turn the cake out onto it. Gently stir the all-purpose flour into the almond batter. The. Peel off the baking parchment from the base of the cake and leave to cool completely. He wanted to create a cake whose flavor you could taste in one bite. For the kirsch syrup, tip the sugar into a small pan. 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. What is an Opera Cake? 10 Delicious Opera Cake Recipes. Spread over one-third of the crème au beurre. Chill the cake in the fridge until ganache is firm, then trim sides of cake and cut into 8 slices to serve. The finished opera cake will keep for 1 day in the refrigerator; make sure to keep it away from food with strong odors. And just take your time. 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. Refrigerate the opera cake for two hours to set the layers and make it easier to trim. Bake in the oven for 5 to 7 minutes, or until the top turns golden brown. Place the cake back in the refrigerator another 30 minutes to chill the ganache. 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 Continue stirring the chocolate for 2 minutes, to ensure a completely smooth texture. Copyright © 1995 - 2020 Public Broadcasting Service (PBS). To assemble, slice the cooled sponge horizontally so you have two 33x23cm (13x9in) sponges. Cover with cling film and set aside. Cut each of the sponges in half vertically, so that you have four sponges. In a pan over a gentle heat, dissolve the sugar in three tablespoons of water and then boil it steadily until the syrup reaches 225F on a sugar thermometer. Clarify the butter by boiling it and skimming off and discarding the solids. Want a cookbook of our best dessert recipes? A slice of this mocha opera cake is all one needs for a gorgeous showstopper of a dessert. All rights reserved. The combination of alternating layers of espresso and rich chocolate make for a luscious, irresistible combination. With the food mixer running, slowly pour the syrup over the egg yolks. By using The Spruce Eats, you accept our, Chocolate Loaf Cake With Easy Chocolate Glaze, The Ultimate Guide to Different Types of Frosting. Note: while there are multiple steps to this recipe, this dessert is broken down into workable categories to help you better plan for baking. Spread over another third of the crème au beurre and top with the final sponge. There is much debate as to who, exactly, invented the original opera cake recipe and where. For the joconde sponge, heat the oven to 425F. Whisk the egg whites in a bowl until stiff peaks form when the whisk is removed from the bowl. Then, gently stir 1/4 of the almond batter into the whipped egg whites. For the crème au beurre, place the egg yolks in the bowl of a food mixer with the whisk attached. Chill the cake in the refrigerator for 1 hour before glazing it. It may be daunting but the effort you put into this showstopping dessert is well worth the result. Stir until all the chocolate has melted and mixture is smooth and glossy. Place one of the sponges on a cake board and brush with one-quarter of the kirsch syrup. Get it free when you sign up for our newsletter! A traditional opera cake is made of thin layers of almond sponge cake (biscuit Joconde) that are completely soaked in coffee syrup. ), The Spruce Eats uses cookies to provide you with a great user experience. 14 tablespoons butter (at room temperature), 8 ounces bittersweet chocolate (finely chopped), 4 tablespoons butter (at room temperature), 5 ounces bittersweet chocolate (finely chopped). (Nutrition information is calculated using an ingredient database and should be considered an estimate. Prepare the cakes and buttercream the first day, then the ganache and glaze when you're ready to assemble. The coffee buttercream is complete once it turns thick and fluffy. Divide the sponge cake batter between the two prepared pans and bake the cakes for 5 minutes, until the surfaces spring back from a light touch. Brush with the remaining kirsch syrup and spread with the remaining crème au beurre. Place the last layer of cake over the ganache, and then spread it with a thin layer of the coffee buttercream. Finishing the Mini Opera Cake . Carefully and slowly pour the chocolate over the cake. Cook to soft ball stage (238 degrees F on candy thermometer), stirring occasionally. Grease and line a 33x23cm (13x9in) Swiss roll tin with baking parchment. Remove from the heat and add the chocolate. In a separate bowl, beat the egg and egg yolk until they begin to get fluffy. 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. Do not be put off by the number of ingredients. Slowly peel back the old parchment from the cakes and allow them to rest loosely over the cakes to prevent them from drying out. Continue cooking it until it reaches 255 F on a candy thermometer. Line a large baking sheet with parchment paper. L’Opera is believed to have made its first appearance at a renowned pastry shop in Paris – Dalloyau. L’Opera – History. The joconde layer is the most involved aspect of this recipe, and is made very much like a swiss-roll cake or bûche de noël cake.. Once the cake … Using an electric beater, beat the egg whites on high until they become foamy and start to expand. A classic recipe for the famous Opera cake said to have been invented by a Dalloyau pastry chef Whichever camp you fall into, the delicious taste of coffee and chocolate make this opera cake recipe well worth the time investment. Image Credit: takedahrs Opera cake is a French cake, which is the besxt thing to eat while enjoying the beauty of opera. Bake for 5-7 minutes until pale, golden-brown and springy to touch. Tip the mixture into the prepared tin and level the surface with a palette knife. 1/2 teaspoons (2.5 ml) baking powder. Remove the pan from the heat and stir in the chocolate. Opera cake is a French dessert cake with six layers of goodness that is made of almond sponge cake soaked in coffee syrup, feuilletine flakes, chocolate ganache and buttercream. Spread over the chocolate ganache. Top with another sponge and brush with one-quarter of the kirsch syrup. Turn the cake over onto a clean tea towel as soon as it comes out of the oven but do not remove the parchment paper just yet. The cake must then be glaze with semi-hard dark … 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. I think next time I would bake the cake in a regular depth pan and then cut … In a separate bowl, beat the ground almonds, confectioners' sugar, and whole eggs on medium just until the mixture becomes light and foamy. Continue beating the meringue until it is glossy and holds stiff peaks. Layers and make it easier to trim until they become foamy and start to expand and... 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