This is an opera cake, a patiserrie!
The definition on Wikipedia is 'Opera Cake' is a french cake. It is made of layers of almond sponge cake (known as Jaconde in French), this sponge is soaked in coffee syrup, layered with ganache, and coffee buttercream. This is all topped off with a silky chocolate ganache glaze.
This opera cake is garnished with a chocolate curl, a metallic red chocolate square, gold leaf. It had Opera written on the cake in white chocolate as well.
These beautiful cakes are perfect for a afternoon tea treat, or a special occasion. This cake is great because you can make the coffee buttercream and ganache is advance. And assemble the cake on the day!
These beautiful cakes are very indulgent, and rich because they use chocolate that is high in cocoa butter which has a very intense taste of chocolate.
This cake looks so impressive because of its alternative layers which contrast very well. There are 3 layers of sponge, 2 coffee buttercream and 2 chocolate ganache and 1 silky glaze.
This is me at my boarding school, happily sharing these gorgeous treats to some of my friends. They didn't last long, that's for sure!
This is one layer of chocolate ganache.
Place the sponge in between 2 layers of filling. And soak with coffee syrup to help develop the flavour of coffee.
Spread some coffee buttercream on top of the chocolate ganache. This cake really is achieveable. You just have to break it down in steps!
Recipe:
Coffee Creme Au Beuree (1.5 quantity needed)
Makes 385g
100g caster sugar
30ml Water
60g egg yolks (about 3 eggs)
225g unsalted softened butter cubed
Dark Chocolate Ganache Filling (1.5 quantity needed)
Makes 575g
300ml cream
250g dark chocolate
25g unsalted butter
Dark Chocolate Ganache Glaze (1x quantity needed)
Makes 600g
260ml cream
50g caster sugar
40g liquid glucose
250g dark bittersweet chocolate
Coffee Syrup
150ml filtered coffee
225ml water
190g caster sugar
Biscuit Jaconde
125g icing sugar
125g ground almonds
38g plain flour sifted
162g whole eggs
28g unsalted butter melted
100g egg whites (3-4 eggs)
30g caster sugar
Coffee Buttercream Recipe
-Put caster sugar and water in a saucepan, bring to the boil and heat to 121 degrees.
-Put the egg yolks in the bowl of an electric mixer and whisk. Slowly pour the hot syrup into the sabayon and whisk until it is thick and cool. -Gradually add the softened butter while still whisking. When all the butter has been incoperated, continue to beat until light and aerated.
-Set aside.
Dark Ganache Filling
-Put the cream in a saucepan. Bring to the boil.
-Put the chopped chocolate in a mixing bowl. Pour the boiled cream over the chocolate and mix until emulsified and a ganche consitency is formed.
-Add in the softened butter and mix well until fully incoperated.
-Leave to set at room temperature for 2-3 hours.
Dark Chocolate Glaze
-Put the cream the sugar and liquid glucose in a saucepan and bring to the boil.
-Gradually add the hot cream to the chopped chocolate, mixing continuously to form an emulsion. Pour into an airtight container and leave to cool at room temperature.
Coffee Syrup
-Mix all the ingredients together over medium heat until a nice even consitency is achieved. Set aside.
Biscuit Jaconde
-Preheat the oven to 200 degrees. Line tray 30cm x 40cm with baking paper. Put the icing sugar, ground almonds and flour in a mixing bowl.
-Add whole eggs nd beat together for about 10-12 minutes until the mixture is light and areated.
-Melt the butter. Slowly ass it to the mixture. Beating well until the butter is well incoperated.
-Put the egg whites and caster sugar in the clean steralised bowl of an electric mixer fitted with a whisk attachment to a firm meringue.
-Fold the meringue into the egg mixture and then spread onto the prepared trays. Bake for 12-15 minutes until golden brown and the sponge springs back when pressed gently.
Assembly:
-Cut the cool sponge into 3 rectanges 54cm x 9cm. Put one rectange down and soak with coffee syrup. Spoon 300g of the prepared ganache onto the sponge. Transfer to the fridge and allow it to set until firm. Weight 250g of Coffee buttercream and spread evenly. Place your second layer of soaked sponge on top. Return to the fridge and allow it to set.
-Repeat the same process as above with you remaining ingredients.
-Place the cake on a wire rack with a tray underneath and pour your glaze over the top. Smooth with a pallete knife.
-Cut in 3cm portions.
-Granish with chocolate curls.
Tada!
Till next time lovelies ,
xx
