Ôpera Gateau (Opera cake)

 

The Opera Cake is a dessert consisting of alternating layers of almond sponge cake, coffee cream, and chocolate ganache. In summary, if you enjoy coffee, it will be your favorite cake. Otherwise, steer clear.

French chef Gaston Lenôtre claimed its creation in the 1960s, although some say it existed as early as 1955.

Legend says that the cake was created to commemorate the opening of the new season at the Opéra Garnier in Paris and that explains its name.

It's not difficult to make, though somewhat laborious as it involves three procedures:

1. Making the Almond Sponge Cake
2. Making a coffee cream or syrup
3. Making a chocolate ganache (a mixture of chocolate and cream)

The weights must be very precise, so use metric whenever posible.

INGREDIENTS:

For the Almond Sponge Cake:

• 4 egg whites
• 1/4 cup  (50 grams) sugar
• 1 1/4 cups (125 grams) ground almonds
• 1 1/4 cups (125 grams) powdered sugar
• 1/3 cup (40 grams)  flour
• 3 tablespoons (25 grams) melted butter

For the Coffee Cream:

• 2 egg yolks
• 1/4 cup (60 g)( sugar
• 1/2 cup (125 ml) milk
• 1 teaspoon instant coffee
• 2 gelatin sheets
• 1 cup (250 g) unsalted butter at room temperature

For the Chocolate Ganache:

• 7 ounces (200 g)  dark chocolate
• 3/4 cup (200 ml)  heavy cream

For Final Assembly:

• Strong coffee for soaking the sponge cake
• Cocoa powder for dusting

First, let's make the almond sponge cake.

Beat the egg whites with sugar until stiff peaks form. To facilitate making this meringue, sprinkle a pinch of salt and 2 or 3 drops of lemon juice over the egg whites.

Mix in a separate bowl the ground almonds, powdered sugar, and flour. Fold the almond mixture into the egg whites, then add the melted butter.

Spread the batter in a baking sheet about 1 cm thick and bake at 350 degrees Fahrenheit (180º C) until visibly done. Since we're making a 3-layer cake, we'll need to divide this sponge cake into 3 equal rectangles.

Remove from the oven, let it cool, and unmold.

Now let's make the coffee cream.

Beat the egg yolks with sugar until creamy.

Heat the milk with instant coffee and add it to the egg yolks.

Dissolve the gelatin in water and then add it to the mixture.

Let it cool and mix with the butter.

Finally, we'll make the chocolate ganache.

Heat the cream until warm and pour it over the chopped chocolate. Mix until you get a smooth ganache (like a spreadable cream, more or less).

Now we can assemble the cake.

First, cut the sponge cake into layers (remember, you should get 3 rectangles).

Place one layer at the bottom, lightly soak with coffee, add a layer of coffee cream, another layer of sponge cake, and so on. Finish with a generous layer of ganache.

Refrigerate the cake for at least 4 hours or overnight (recommended) to let the layers set.

When serving, dust with cocoa powder, and it's ready to serve.

This cake is considered one of the most elegant in French pastry, so if you dare to make it, you'll surely impress your guests.