Opera chocolate sponge cake

Step-by-step preparation

Cooking time: 1 day

1. STEP 1

   

   How to make Opera chocolate sponge cake at home? Prepare the ingredients for the Gioconda sponge cake.

2. STEP 2

   

   Prepare the ingredients for the coffee cream.

3. STEP 3

   

   And prepare the ingredients for the chocolate cream.

4. STEP 4

   

   How to make impregnation for biscuits? Brew coffee in a Turkish coffee pot or coffee machine. You can also make strong instant coffee. Add sugar and stir. And if desired, pour in cognac or coffee liqueur.

5. STEP 5

   

   Measure out 30 g of chocolate for coating the bottom layer.

6. STEP 6

   

   Prepare the chocolate glaze in advance. Recipes with videos and descriptions of its preparation are on the website.

7. STEP 7

   

   The Opera cake is usually rectangular or square, so it is convenient to use detachable frames to assemble it. My mold measures 16 cm on all sides. In area it corresponds to a ring with a diameter of 18 cm.

8. STEP 8

   

   First of all, soak gelatin (3 g) in cold water (15 ml) and leave until needed. You can read about how to choose gelatin and its features in the article on gelatin. There is a link to it at the end of the recipe.

9. STEP 9

   

   How to make coffee cream? Pour the cream into the saucepan and bring to a boil.

10. STEP 10

    

    Pour boiling cream over the chocolate broken into pieces and add instant coffee. If you have insoluble coffee, add it to cold cream, bring to a boil, let it brew, then bring to a boil again and strain the mixture into the chocolate.

11. STEP 11

    

    Stir the mixture well until smooth and the chocolate is completely dissolved.

12. STEP 12

    

    Cover the resulting cream base with film in contact with the surface and leave to cool.

13. STEP 13

    

    For the almond sponge cake, beat the whites with a mixer in a deep bowl with a pinch of salt. When the foam becomes fluffy, add sugar and beat until stiff peaks form.

14. STEP 14

    

    Combine almond flour and powdered sugar. Add eggs and beat until fluffy. Wash eggs first with food grade cleaner as they may harbor harmful bacteria.

15. STEP 15

    

    Add the sifted flour and cocoa in two additions and mix with folding movements, gently. Remember that you may need less or more flour, you can read more about this in the article, the link to it is at the end of the recipe.

16. STEP 16

    

    Add the whipped whites and stir in the same folding motion. The dough should turn out like thick sour cream.

17. STEP 17

    

    Place the dough on a baking sheet lined with baking paper and greased with vegetable oil or on a silicone mat with sides. For the cake you need three cake layers (ours are 16 by 16 cm), they need to be baked at the same time. You can assemble one of the cakes from scraps, this is acceptable.

18. STEP 18

    

    Distribute the dough over the area you need.

19. STEP 19

    

    Bake the biscuit in an oven preheated to 175-180°C for about 12-15 minutes. The indicated time may vary, be guided by the operating characteristics of your oven. You can read more about this in the article, the link to which is at the end of this recipe.

20. STEP 20

    

    Transfer the finished cake to a wire rack to cool.

21. STEP 21

    

    Cut the cake layers into cake size. Melt the chocolate for the bottom layer in a water bath or in the microwave.

22. STEP 22

    

    Brush one side of one cake layer with chocolate and let the chocolate set. This cake will be the bottom one.

23. STEP 23

    

    For the chocolate cremeux, pour the milk and cream into a saucepan. Warm it up a little.

24. STEP 24

    

    Beat the yolks and sugar with a mixer until foamy. Add warm milk and cream and whisk some more.

25. STEP 25

    

    Pour the resulting mass back into the saucepan and place on the stove over low heat.

26. STEP 26

    

    Stirring constantly and periodically removing the saucepan from the heat, brew the cream Anglaise. The consistency is similar to pancake batter, a little thicker.

27. STEP 27

    

    Add gelatin, turn off heat and mix well.

28. STEP 28

    

    Pour the resulting cream over the chocolate.

29. STEP 29

    

    Whisk and the cream is ready.

30. STEP 30

    

    Free the cooled cream from the film and beat.

31. STEP 31

    

    First beat at low speed, then increase the speed to maximum. The result is a thick and fluffy cream. There is a danger of interruption, watch out.

32. STEP 32

    

    To assemble the cake, line the board with film, place a frame, and line the sides with tape. Place the bottom cake chocolate side down in the frame and coat it. It is convenient to use a silicone brush for this.

33. STEP 33

    

    Add half the coffee cream and smooth it out.

34. STEP 34

    

    Place the second cake layer on top, soak it and spread the remaining cream. Spread the cream evenly over the surface of the cake.

35. STEP 35

    

    Place the third cake layer and soak it.

36. STEP 36

    

    Fill the cake with chocolate cream. Level the top. Place the cake in the freezer for at least 4 hours.

37. STEP 37

    

    To make an inscription like in the photo, print a stencil on paper, attach a film to it and apply melted chocolate over the stencil. Let it harden and remove from the film.

38. STEP 38

    

    Remove the frozen cake from the film and frame and place it on a frosting stand. There is a separate video and recipe for more information about the glaze; everything is there about the stand and the temperature of the glaze. Cover the cake with glaze and let it drip.

39. STEP 39

    

    Trim the sides. Opera is famous for its perfect cuts.

40. STEP 40

    

    Decorate the cake and let it sit in the refrigerator for a couple of hours.

41. STEP 41

    

    This is how it looks in the cut. The most famous pastry shops serve this dessert in the form of rectangular cakes.

Comments on the recipe

Noah

02.08.2023

4.7

Here's my favorite chocolate cake recipe. Simple but delicious!

Tatiana

02.08.2023

5

I decided to please my loved ones with a classic French Opera cake. I replaced the chocolate cream with coffee butter cream, and made the ganache from dark chocolate, which better harmonizes with the taste of coffee. The result is thin airy cakes made with almond flour, soaked in coffee syrup, 2 layers of delicate butter cream and the tart rich taste of chocolate ganache. On top I covered the cake with a mirror glaze made of cocoa, sugar, cream and gelatin. It is simply impossible to stop after one piece! Thanks to the author of the recipe!