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Best Opera Cake Recipe
Opera Cake came from France and it consist of 4 layers. First layer or bottom layer will be Almond Sponge Cake or what we called Joconde Sponge in French. Second Layer will be the chocolate Mousse which is on top of the Joconde Sponge Cake. Third Layer is the Butter Cream on top of Chocolate Mousse. And Finally, it ends off with a Ganache on the very top.
The ingredient following each layer is listed according to the Layer Steps. Example : 4 eggs yolk(Making the Butter Cream) is used in the process of making the Butter Cream.
Prep time: 1 hour
Cook time: 1 hour
Ready in: 2 hours
Yields: Serves about 18 pieces
- 3 Eggs, Ingredient A (Baking Cake)
- 60g Sugar, Ingredient A (Baking Cake)
- 100g Ground almond, No need to toast - Ingredient A (Baking Cake)
- 1/2 tsp Coffee Flavour, Can Omit -Ingredient A (Baking Cake)
- 4 Egg Whites, Ingredient B (Baking the cake)
- 60g Sugar, Ingredient B (Baking the cake)
- 1/8 tsp Cream of tartar, Ingredient B (Baking the cake)
- 40g Flour, Ingredient B (Baking the cake)
- 20g Butter, melted, Ingredient B (Baking the cake)
- 150g Couverture chocolate, (Making Chocolate Mousse)
- 80g Soft butter, (Making Chocolate Mousse)
- 3 Egg Yolks, (Making Chocolate Mousse)
- 3 Egg Whites, (Making Chocolate Mousse)
- 20g Sugar, (Making Chocolate Mousse)
- 10g Galatin + 3 tsp water, (Making Chocolate Mousse)
- 150g Sugar, (Making the Butter Cream)
- 80ml Water, (Making the Butter Cream)
- 4 Egg Yolk, (Making the Butter Cream)
- 50g Sugar, (Making the Butter Cream)
- 250g Hard Butter, (Making the Butter Cream)
- 1 tsp Coffee Flavour, (Making the Butter Cream)
- 200g Fresh Cream, (Making Ganache)
- 200g Couverture chocolate, (Making Ganache)
- Preheat oven to 180 degree C. Grease a shallow 11" square baking tray and line with paper.
- Whisk ingredient (A) at max speed for about 5 minutes, until "Creamy(Watery)" thick. (Baking Joconde Cake)
- Whisk Ingredient( B) egg whites, sugar and cream of tartar at maximum speed until "Stiff(Not Watery)" (Baking Joconde Cake)
- Combine (A) and meringue(B) togerther, add in sifted flour and butter to fold well.(Baking Joconde Cake)
- Spread the batter on the prepared baking tray and bake for about 10-15 minutes.(Baking Joconde Cake)
- Take away the outer skin of the cake. (Baking Joconde Cake)
- Double Boil chocolate until it melts. Add in butter and stir to melt too. (Making Chocolate Mousse)
- Add in egg yolks and mix well.(Making Chocolate Mousse)
- Whisk egg whites and sugar until stiff.(Making Chocolate Mousse)
- Combine the chocolate mixture with the meringue and fold well.(Making Chocolate Mousse)
- Dissolve gelatin in 3 tsbp of hot water and let it cool slightly before adding to the mousse mixture.(Making Chocolate Mousse)
- Spread chocolate mousse on top of cooled cake and freeze to set.(Making Chocolate Mousse)
- Boil water and sugar until thick. (Making the Butter Cream)
- Whisk egg whites (or yolks) until stiff (or creamy) and add in hot syrup and continue to whisk until mixture is cooled.(Making the Butter Cream)
- Cut butter into small pieces and add into syrup mixture and cream until smooth. Add coffee flavour. Pipe the butter cream on top of the chocolate mousse (Check the below Video). Place a piece of greaseproof paper over and run a scraper over to spread cream evenly.(Making the Butter Cream)
- Heat 200gm of fresh cream and add in 200gm of couverture chocolate. Spread on top of butter cream. (Making the Ganache)
| Nutrition Facts | |
|---|---|
| Serving size: 107 | |
| Calories | 393 |
| Calories from Fat | 261 |
| % Daily Value * | |
| Fat 29 g | 45% |
| Saturated fat 15 g | 75% |
| Unsaturated fat 14 g | |
| Carbohydrates 28 g | 9% |
| Sugar 21 g | |
| Fiber 2 g | 8% |
| Protein 6 g | 12% |
| Cholesterol 141 mg | 47% |
| Sodium 162 mg | 7% |
| * The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA. | |
Piping Butter Cream on top of Chocolate Mousse
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