Opera Cake recipe
The Opera cake actually dates back to 1903, when Louis Clichy premiered it as the ‘Clichy’ at the Exposition Culinaire in Paris. Later, it was reintroduced and popularized it as ‘L’Opera.’ The recipe involves a few steps (and a thermometer) to make but the result is delicious and decadent.
Cake ingredients:
- 125 g ground almonds
- 125 g sugar
- 30 g flour
- 4 eggs separated
- 25 g butter
- 20 g sugar
Ganache ingredients:
- 5 g instant coffee
- 200 g dark chocolate
- 150 g thickened cream
Buttercream ingredients:
- 15 g insta nt coffee
- 200 g sugar
- 70 g water
- 2 egg yolks
- 200 g butter
Glazing ingredients:
- 80 g dark chocolate
- 80 g thickened cream
Cake instructions:
- Mix together the almonds, sugar and flour.
- Add the egg yolks a little at a time. Mix well after each additionuntil smooth and light.
- Whip the egg whites with the sugar until stiff.
- Gently fold the flour and egg mixture into the whipped egg whites.
- Melt butter, let cool then fold into the mixture.
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Spread the mix onto greaseproof paper then cook at 200C degrees for 15 minutes.
- Remove from pan and cool on a rack.
Ganache instructions:
- Bring the cream to a boil with the coffee.
- Blend in chopped chocolate.
- Stir until no lumps appear then allow to cool.
Buttercream instructions:
- Heat the sugar and water in a saucepan to dissolve the sugar, continue to boil.
- Beat the yolks until thick and light.
- When the syrup reaches 240F (use a thermometer) pour it into the yolks beating constantly until the mix is cool, thick and light.
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Whip in the butter a little at a time then the coffee.
Glaze instructions:
- Melt the chocolate over a pot of hot water.
- Stir in the cream
Assembly:
- Divide the sponge into 3 equal parts (you can do more layers if you would like).
- Spread the ganache on a first layer.
- Cover with the next layer then the buttercream (if too soft, put in fridge for a bit)
- Cover with the last layer.
- Glaze the cake.
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