Buttercream and ganache should be equally distributed and thinly layered. Peel off the baking parchment from the base of the cake and leave to cool completely. Our partner in public broadcasting: For the kirsch syrup, tip the sugar into a small pan. Tip the mixture into the prepared tin and level the surface with a palette knife. Top the cake with white chocolate moulded ‘soap’. 1/2 teaspoons (2.5 ml) baking powder. In a medium saucepan, set over medium heat, bring the milk and cream to a boil. I used 3 ounces of bittersweet (73%) and 1 ounce of semi-sweet (53%) chocolate. 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. Pour into a large bowl and beat with a mixer until creamy. And just take your time. Whisk together for 3-5 minutes, or until doubled in volume. A pinch of salt. 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 … The combination of alternating layers of espresso and rich chocolate make for a luscious, irresistible combination. Copyright © 1995 - 2020 Public Broadcasting Service (PBS). 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 … Using an electric beater, beat the egg whites on high until they become foamy and start to expand. Assemble the Cake. As soon as the glaze is ready and not too hot, remove the cake from the fridge. Remove from heat, and add maple flavoring and vanilla. Once the syrup is incorporated, mix in the reserved coffee mixture. Pour the melted butter down the side of the bowl and fold in, until incorporated. Note: while there are multiple steps to this recipe, this dessert is broken down into workable categories to help you better plan for baking. Chill the cake in the refrigerator for 1 hour before glazing it. Bring to the boil and simmer for 4-5 minutes, or until the syrup has reduced by half. 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 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. Remove the sugar syrup from the heat and allow it to cool slightly. Slowly peel back the old parchment from the cakes and allow them to rest loosely over the cakes to prevent them from drying out. Clarify the butter by boiling it and skimming off and discarding the solids. Chill the cake in the fridge until ganache is firm, then trim sides of cake and cut into 8 slices to serve. Place the last layer of cake over the ganache, and then spread it with a thin layer of the coffee buttercream. 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. Top with another sponge and brush with one-quarter of the kirsch syrup. I made this opera cake with a classic sponge cake recipe, also known as joconde in French. A note on size: This recipe makes a square Opera Cake that is a festive - and impressive - 10 inches (25 cm) on a side. Add the butter, a little at a time, whisking continuously and finally add the vanilla paste. It is explained in further detail by Mary in Season 2 Masterclass: Part 4. A traditional opera cake is made of thin layers of almond sponge cake (biscuit Joconde) that are completely soaked in coffee syrup. Do not be put off by the number of ingredients. Continue stirring the chocolate for 2 minutes, to ensure a completely smooth texture. Trim the edges using a sharp knife to reveal the layers. PBS is a 501(c)(3) not-for-profit organization. This recipe has been tested many times and is easily the best homemade opera cake recipe … A traditional Opera cake is made from very thin layers of cake, coffee buttercream, and coffee mousse all covered with chocolate glaze. A slice of this mocha opera cake is all one needs for a gorgeous showstopper of a dessert. Arrange the raspberries over the top in rows and brush over the melted jam to glaze. In a separate bowl, beat the ground almonds, confectioners' sugar, and whole eggs on medium just until the mixture becomes light and foamy. Line a large baking sheet with parchment paper. L’Opera – History. For the kirsch syrup, tip the sugar into a small pan. Get it free when you sign up for our newsletter! In a medium saucepan, set over medium heat, bring 1 cup sugar, 3 tablespoons water, and 1 teaspoon vanilla extract to a boil. 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 chocolate ganache, pour the cream into a small pan and heat until just bubbling. For the crème au beurre, place the egg yolks in the bowl of a food mixer with the whisk attached. Stir until all the chocolate has melted and mixture is smooth and glossy. Cook to soft ball stage (238 degrees F on candy thermometer), stirring occasionally. Her expertise is in French cuisine, which she writes about and teaches. Stir together the espresso powder and boiling water and set the mixture aside for a moment. Fold the remainder of the almond batter and the melted, cooled butter into the egg whites. Cut one 10-inch by 10-inch square out of each layer of cake and place it on the baking sheet. Gently stir the all-purpose flour into the almond batter. This will be the coffee … 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… The. 1/2 cup (125 ml) ground almonds. 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. Pour over 200ml/7fl oz water and cook over a medium heat until the sugar has dissolved. Place the cake back in the refrigerator another 30 minutes to chill the ganache. With the food mixer running, slowly pour the syrup over the egg yolks. Continue cooking it until it reaches 255 F on a candy thermometer. Spread the ganache over another cake in a smooth layer. Add … Continue whisking until the mixture is thick and mousse-like. 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. Bake in the oven for 5 to 7 minutes, or until the top turns golden brown. 14 tablespoons butter (at room temperature), 8 ounces bittersweet chocolate (finely chopped), 4 tablespoons butter (at room temperature), 5 ounces bittersweet chocolate (finely chopped). Cut one 10-inch by 10-inch … Rebecca Franklin is a freelance lifestyle writer and recipe developer. ), The Spruce Eats uses cookies to provide you with a great user experience. Pour over 200ml (7fl oz) water … Carefully spread 3/4 of the coffee buttercream over the surface of one cake. Each slice is heavenly gastronomic and undeniably sweet! 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