Gâteau Opéra - Opera Cake | Almond Sponge with Coffee Cream & Ganache
Discover the viral recipe for the famous Gâteau Opéra, presented in its original, classic form from French patisserie. This elegant cake consists of exactly six delicate layers made from tender almond sponge, aromatic coffee buttercream, and intense chocolate ganache, crowned by a seventh layer of glossy chocolate glaze.
The Gâteau Opéra was first created in the 1950s by the Parisian patisserie Dalloyau to delight the opera-goers of Paris with a luxurious dessert that excels in both taste and presentation. The six layers of the cake represent the six acts of a classical opera, symbolizing the complexity and elegance of the operatic art form. The final layer of chocolate glaze represents the grand finale, just like the climax of a great musical piece. This cake is a true classic of French patisserie and a delight for all the senses.
Ingredients
For the Joconde Sponge
For the Coffee Buttercream
For the Chocolate Ganache
For the Syrup
For the Chocolate Glaze
Preparation
Joconde Sponge
Preheat the oven to 200°C and prepare the STONELINE non-stick glass baking dish (40 x 27 cm) by lightly greasing it.
Beat the eggs and powdered sugar together until the mixture is pale and frothy.
Sift the ground almonds and flour over the mixture and fold them in gently.
In a separate bowl, beat the egg whites until stiff, then add the sugar and continue beating until they are glossy and firm. Gently fold the egg whites into the almond mixture.
Finally, fold in the melted butter.
Spread the batter evenly in the baking dish and bake for 8-10 minutes until golden brown. Allow the sponge to cool completely.
Coffee Buttercream
In a small saucepan, cook the sugar and water until the sugar is fully dissolved and the mixture becomes syrupy.
In a bowl, beat the egg yolks and slowly pour in the hot syrup while continuously whisking until the mixture has cooled.
Gradually add the softened butter, beating until the cream is smooth. Finally, stir in the dissolved coffee.
Chocolate Ganache
Roughly chop the dark chocolate and place it in a bowl.
Heat the cream until it is almost boiling, then pour it over the chocolate. Let the mixture sit briefly, then stir until smooth.
Add the butter and stir until fully melted.
Syrup
Boil the water and sugar until the sugar is fully dissolved. Add the instant coffee and let the syrup cool.
Chocolate Glaze
Melt the dark chocolate and butter over a water bath, stirring until smooth.
Assembly
Cut the cooled Joconde sponge into three equal layers.
Soak each sponge layer with the coffee syrup.
Spread a layer of coffee buttercream on the first sponge layer, place the second layer on top, and spread it with the chocolate ganache. Place the third sponge layer on top and cover the entire cake with the remaining coffee buttercream.
Chill the cake thoroughly, then pour the chocolate glaze evenly over the surface.
January 27, 2025 21:26
Superbe recette avec une bonne explication de fabrication simple à réaliser
November 10, 2024 18:30
Magnefic
August 28, 2024 06:54
Mega lecker
Hab das Rezept gerade auf Tiktok gesehen und musste es sofort googeln. Es sieht einfacher aus, als es ist, aber der Aufwand lohnt sich total! Der Kuchen ist super lecker und echt was Besonderes. Perfekt, wenn man mal was Beeindruckendes backen will!
August 26, 2024 10:45
Sehr lecker!
Eine tolle Balance aus Süße und Bitterkeit! Auf jeden Fall ein Muss für Liebhaber klassischer französischer Patisserie!