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opera cake recipe

    opera cake recipe

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

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