Almost everyone loves desserts. At present, there are so many of them that everyone can easily pick up refreshments based on personal preferences. But there is a category of sweets, whose rich taste turns a person's understanding of the usual desserts. The famous Opera cake belongs to them.

The history of the dessert

The claimed treat is the work of French craftsmen. His story of origin is very confused and completely unclear.

Based on the most popular version, the authorship of the cake belongs to confectioner Siriak Gavallon, representative of the house Dalloyau.

In the middle of the 20th century, the Dalloyau house experienced the loss of its founder, which was immediately decided to use the cook Gastor Lenotre. He made and presented to the world his version of the famous dessert, called the Opera Theater. From the original cake, it differed only in the color of the glaze - it was dark. By the way, in the future it was this type of “Opera” that turned out to be the most famous.

Based on another assumption, the French dessert is the creation of pastry chef Louis Clichy. It was he who, at the beginning of the 20th century, presented his own-made sweets at one of the local culinary exhibitions. Later, the cake appeared in Dalloyau stores and became famous all over the world.

Classic recipe

I immediately want to say that to create such a treat on your own, it will take a lot of time and some culinary skills.

The classic recipe for the Opera cake is based on the use of the following ingredients:

In the dough:

  • 4 eggs;
  • 150 g of almond flour;
  • 4 squirrels;
  • 30 g of oil;
  • 170 g of ordinary white sugar;
  • 50 g premium flour;

For impregnation:

  • 40 g of sugar;
  • 1 tbsp. l coffee;
  • 80 ml of water;

On cream:

  • 1 tbsp. l coffee;
  • 70 g of sugar;
  • 2 yolks;
  • 130 g butter;
  • 50 ml of water;

On ganache:

  • 50 g butter;
  • 100 ml of 20% cream;
  • 150 g of dark chocolate;

On the icing:

  • 30 g of cocoa;
  • 120 g of sugar;
  • 5 g of gelatin.

Work Stages:

  1. First, beat the chilled proteins with half the indicated volume of granulated sugar until a stable mass appears.
  2. In a separate container, with the help of a mixer, we bring to homogeneity the eggs with sugar. Here we transfer the protein mixture in small portions, mixing the components with a spatula.
  3. Gently pour the melted butter and knead the dough.
  4. Pour it on the form and send it to bake.
  5. The turn of oil cream is coming. Pour the coffee granules with boiling water, mix the resulting composition and wait until it cools completely.
  6. Cook sugar syrup. When the composition boils, boil it for 5 minutes.
  7. At this time, beat the yolks and, without stopping the work, pour the ready-made syrup to them with a thin stream. When the resulting mixture cools down, add coffee and oil. Beat the ingredients again, and then send the resulting cream for 30 minutes in the refrigerator.
  8. We pass to the ganache. In well-heated cream, spread the crushed chocolate. Combine both ingredients, and then add oil to them. We put the finished mixture in the refrigerator.
  9. For impregnation we prepare ordinary sweet coffee.
  10. Getting to the dessert. Cut the biscuit in half. We pour the first half with impregnation, and grease the top with half the cream. We put ganache on top of the second part, turn the cake over so that the chocolate impregnation is at the bottom, and cover them with the first half of the cake. At the top of the second part, we also pour the impregnation, and on top we lubricate with the rest of the cream.
  11. We put the "Opera" at night in a cold place so that the cake is soaked.
  12. We make the icing. Soak gelatin, and in a separate saucepan, bring to a boil a mixture of cream, sugar and cocoa. Boil the sweet syrup for several minutes, remove from heat, cool, and then add the gelatin. When the glaze becomes completely homogeneous, pour it with dessert. We level the mirror layer with a knife and again send the cake to the refrigerator until the icing hardens.

Cooking with Grandma Emma

Describes in detail how to create a famous French dessert, a popular blogger, grandmother Emma.

To make a treat according to her recipe, you should prepare:

For biscuit:

  • 3 eggs;
  • 150 g of powdered sugar;
  • 3 squirrels;
  • 15 g of sugar;
  • 140 g of almond flour;
  • 40 g of wheat flour;
  • 30 g butter;

For ganache:

  • 150 ml cream;
  • 150 g of dark chocolate;

For syrup:

  • 100 g of sugar;
  • 50 ml of water;
  • 50 ml strong black coffee;

For cream:

  • 150 g of granulated sugar;
  • 40 ml of water;
  • 2 squirrels;
  • 200 g butter;
  • 30 ml of black coffee;

For glaze:

  • 150 g of dark chocolate;
  • 20 g of vegetable oil.

Work Stages:

  1. Cooking almond biscuit. Beat the eggs with a mixer, combining them with powder.
  2. In a separate container we make a meringue of proteins and a small amount of sugar.
  3. Pour almond and wheat flour into one container and mix with a whisk to enrich the ingredients with air.
  4. We add meringue to the egg mass in several stages, carefully kneading the forming composition with a silicone spatula. When the mass becomes homogeneous, pour in the flour and knead the dough.
  5. It remains to add butter to the biscuit base, again mixing the ingredients.
  6. Pour the resulting dough into a square, oiled, and send it to bake.
  7. While the finished cake is cooling, make ganache. In a small saucepan, bring the cream to a boil, and then dissolve the dark chocolate in them. We mix the ingredients until smooth, slightly cool the composition, and then place in the refrigerator.
  8. Now impregnation. We wait until sugar water boils, turn off the fire, add strong coffee.
  9. We divide the biscuit into 3 parts.
  10. Cooking cream. Heat the mixture of water and sugar. Beat chilled proteins with a mixer. When the ingredient turns into foam, slowly pour sweet syrup to it. Beat the cream further until it cools.
  11. Reduce the speed of the mixer, add softened butter and strong black coffee. The finished composition is moved to the refrigerator for 30 - 45 minutes.
  12. We get the cooled ganache and at high speeds of the mixer beat it into a lush cream. Do not overdo it, the whole team will be ready in a matter of seconds.
  13. Heat the chocolate with a water bath, add vegetable oil, mix.
  14. Putting the cake together. We smear the first sponge cake with melted chocolate. Cover with parchment and turn over. Wet the top layer 1/3 of the coffee impregnation. On top lay creamy chocolate cream.
  15. Cover with a second cake and, like the first, wet with impregnation, and then cover with a protein cream. A small part should be left.
  16. We put the third cake, soak and smear with the remaining cream.
  17. To make the edges of the cake smooth, cuts of 0.5 cm on each side with a sharp knife.
  18. Cover the top of the dessert with chocolate icing.

Advice! To soak all the ingredients in the treats, place the cake in the refrigerator all night.

A treat from Lisa Glinsky

A famous culinary specialist, Lisa Glinskaya knows the original recipe for the cake “Opera. Her dessert comes out very tender, airy and incredibly tasty.

 

Should be prepared:

For biscuit

  • 2 eggs;
  • 30 g of wheat flour;
  • 60 g of almond flour;
  • 90 g of sugar;
  • 20 g butter;
  • 2 squirrels;

For ganache:

  • 100 g fat cream;
  • 100 g of dark chocolate;

For syrup:

  • 200 ml of water;
  • 100 g of sugar;
  • 1 tsp instant coffee;

For cream:

  • 100 g of sugar;
  • 40 ml of water;
  • 120 g butter;
  • 3 yolks;
  • 1 tsp instant coffee;

For glaze:

  • 30 g butter;
  • 140 g of sugar;
  • 100 g of dark chocolate;
  • 100 ml of water;
  • 100 ml of heavy cream;
  • 40 ml of syrup.

Work Stages:

  1. Beat chilled proteins, add sugar, continue to cook meringue.
  2. We combine both types of flour.
  3. Mix eggs with 60 g of sugar, add melted butter, flour. We combine the ingredients. We shift the meringue here, mix everything carefully and divide the resulting composition into 3 parts.
  4. We bake three cakes for 6 - 8 minutes.
  5. To create a ganache, bring the fat cream to a boil, and then melt the crushed chocolate into them. When the mass has cooled, put it in the refrigerator.
  6. We heat a mixture of sugar with water, and then combine the composition with a spoon of strong coffee.
  7. For the cream, you need to make a syrup from water and sugar, and then heat it to a temperature of 115 degrees. When it cools down, pour the resulting syrup into whipped egg whites. When the mixture has completely cooled down, add oil and coffee into it, whisk again.
  8. Cooking the icing. Melt the chocolate, add the butter to it and carefully combine both ingredients. To make the mixture glossy, a small amount of sugar syrup is used.
  9. Getting to the assembly. Grease the first cake with melted chocolate, wait a few moments, and then turn it over with the decorated side down. Spread the cream on top. Cover with the following cake, watered with impregnation. Above is a ganache. After impregnation of the third cake, grease with the remaining cream. The formed cake is moved to the refrigerator.
  10. It remains to pour the top of the dessert with glaze, cut off the edges to make it smooth, and again send it to the refrigerator.

Cake "Opera" by Christoph Felder

Those who confidently cope with the preparation of any confectionery should try making the described dessert with a recipe from Christophe Felder.

Essential ingredients for biscuit:

  • 6 egg whites
  • 225 g of high quality almond flour;
  • 30 g of sugar;
  • 225 powdered sugar;
  • 70 g of flour;
  • 6 large eggs;
  • 45 g butter (chilled);

... for syrup:

  • 7 g espresso;
  • 100 g of sugar;
  • 100 ml of water;

... for cream:

  • 10 g of coffee;
  • 100 g of sugar;
  • 200 g butter;
  • ½ tsp vanilla
  • 15 g of boiling water;
  • 30 g of water;
  • 1 yolk;
  • 1 egg

... for ganache:

  • 250 g of dark chocolate;
  • 60 g butter;
  • 125 g of milk;
  • 30 ml of heavy cream;

... for glaze:

  • 115 g butter;
  • 150 g of dark chocolate.

Work Stages:

  1. Beat chilled proteins with a mixer.
  2. Add the powder and continue working until the meringue becomes brilliant.
  3. In another container we combine the eggs with almond and ordinary flour, as well as powdered sugar. Beat the ingredients.
  4. Add the flour, combine the ingredients until smooth.
  5. We shift the protein mass with a spatula and mix gently.
  6. We distribute the dough in three forms and put in the oven for 7 minutes, preheated to 200 degrees.
  7. For further use, biscuits need to allow time to cool.
  8. To make syrup, mix the necessary products in one container and bring the resulting mixture to a boil.
  9. For cream, you need to make coffee. In a small saucepan, mix sugar with vanilla and water, put on fire, wait until the mass warms up to 125 degrees. At this time, beat the egg until lush foam.
  10. When the syrup has cooled, slowly pour it into the beaten egg mass, continuing to work until the mixture becomes smooth.
  11. We also send whipped butter and cooled coffee here.
  12. To make ganache, mix milk with cream, heat on a fire and pour crushed chocolate with this composition. Mix the ingredients. At the end, add whipped oil, mix again.
  13. All cakes are evenly soaked in coffee syrup. We spread 75% of the cream on the first biscuit, evenly distributing it on the surface. We cover with the following cake, on top of which we spread the ganache. It remains to use the last biscuit, soaking it with the rest of the cream.
  14. We put the "Opera" in the refrigerator.
  15. Heat the butter in a saucepan, add melted chocolate to it.
  16. The resulting mixture is poured over the upper cake, distributing it with a special spatula.
  17. It remains only to put the finished dessert in the refrigerator again to cool the icing, and then carefully trim its edges.

Advice! Before using the icing, make sure that the cake is really well cooled. To align the final layer, it is better to take a smooth spatula.

Original recipe from Alex and Milan

Well-known culinary bloggers Alex and Milan know how to prepare a French dessert without much effort. The main thing is to have a considerable list of products in stock.

On the biscuit:

  • 2 squirrels;
  • 3 eggs;
  • 125 g almond flour;
  • 20 g of wheat flour;
  • ½ tsp salts;
  • 125 g of powdered sugar;
  • 20 g butter.

On cream:

  • 125 g of sugar;
  • a few tablespoons of water;
  • 4 yolks;
  • 3 tbsp. l instant coffee;
  • 125 g butter.

On the icing:

  • 60 g of cocoa;
  • 180 g of sugar;
  • 6 g of gelatin;
  • 120 ml of heavy cream;
  • 150 ml of water.

On ganache:

  • 200 g of dark chocolate;
  • 50 g butter;
  • 150 ml of heavy cream.

For impregnation:

  • 250 - 300 ml of brewed coffee;
  • 1 tbsp. l favorite alcohol.

Work Stages:

  1. With a mixer, beat the mixture of eggs, powder and almond flour for 7 minutes.
  2. Add the wheat flour, mix the ingredients with a spatula.
  3. Beat chilled proteins with salt until persistent peaks appear. We shift them to the main composition, connect.
  4. Pour the dough into a mold and send it to bake at 180 degrees for 12 minutes.
  5. At this time, we’ll take care of the cream. In the bucket we combine water with granulated sugar and coffee. We put the composition on fire, bring it to a temperature of 121 degrees.
  6. Beat the yolks at this time. When they turn white, pour in a thin stream of sweet syrup. Add the softened and grated butter, whisk it for another 1 - 2 minutes, and then put the resulting composition in the refrigerator.
  7. The turn of ganache. Pour crushed chocolate with hot cream. After 2 minutes, mix the ingredients, adding butter.
  8. Cut three cakes of the same shape. Grease the first biscuit with melted chocolate, wait until it hardens. Turn the cake layer with a chocolate layer down, generously lubricate with impregnation (brewed coffee with alcohol) and cover with cream.
  9. We lay the next layer, soak, and distribute the chocolate ganache on the surface.
  10. It remains to use the third biscuit. Lubricate it with impregnation and cover with the remaining cream. The resulting dessert is removed for 4 hours in the freezer.
  11. Cooking mirror glaze. Pour cream, plain water and sugar into a saucepan. We put on the fire. When the composition warms up, add cocoa and bring the icing to a temperature of 120 degrees.Remove from heat and begin to mix the mass until it cools down to 60 degrees. Add the swollen gelatin, connect the components. We cover the cake with a cooled icing.
  12. When the top layer of dessert “seizes”, carefully cut off the edges with a sharp knife so that they become perfectly smooth.

Treat the table better served chilled.

"Opera" by Alexander Seleznev

Finally, consider the recipe for a French dessert from the host of the program “Sweet Stories”, the famous chef Alexander Seleznev.

Ingredients for Biscuit:

  • 60 g of powdered sugar;
  • 2 eggs;
  • 65 g of almond flour;
  • 15 g butter;
  • 4 squirrels;
  • 2 tbsp. l Sahara;

... for syrup:

  • 100 g of sugar;
  • 100 ml of water;
  • 1 tbsp. l coffee;

... for ganache:

  • 160 g of chocolate;
  • 160 ml of heavy cream;
  • 1 yolk;
  • 15 butter;

... for cream:

  • 60 ml of milk;
  • 55 g of brown sugar;
  • 1 tbsp. l coffee;
  • 2 yolks;
  • 150 g butter;

... for glaze:

  • 75 g of chocolate;
  • 7.5 g of vegetable oil;

Stages of cooking:

  1. Combine eggs, almond flour and icing sugar. Beat components with a mixer for 2 to 3 minutes.
  2. Egg whites are covered with sugar and beat the resulting composition. We shift it to the egg-almond base, mix the ingredients.
  3. Pour the flour, combine the components, and then pour the melted butter.
  4. We shift the dough onto the form, distribute with a thin layer and send to bake at a temperature of 210 degrees for no longer than 6 minutes.
  5. At this time, prepare the syrup. To do this, combine water with sugar, boil, and then introduce coffee.
  6. We pass to the ganache. Pour the crushed chocolate with boiling cream, mix, and then introduce the yolk and soft butter. Leave the ganache for "ripening".
  7. Let's take a cream. We put on fire a syrup of milk, coffee and brown sugar. When the mixture boils, add the grated egg yolks. The resulting composition is sent to a water bath without stopping to work with a whisk. After 3 minutes, remove the cream, continuing to whisk it until it cools. Then add butter to the composition and combine.
  8. Cut the cakes to one size and begin to form a cake in the following sequence: 1st cake, impregnation, cream, 2nd cake, impregnation, ganache, 3rd cake, impregnation, cream.
  9. It remains to make the icing. Melt the chocolate, after combining the ingredient with vegetable oil. When the icing has cooled, cover the surface of the cake with it, placing it on the wire rack. We put food in the refrigerator for solidification.

It remains only to decorate the "Opera" with coffee beans and serve.

How to decorate the Opera cake in an original way

Of course, the basis of the French dessert is its unique, rich taste. But to make the cake more interesting, you should come up with an appropriate design for it.

 

You can decorate dessert in several ways:

  • cream roses and coffee beans;
  • chocolate inscription "Opera";
  • curls made from the remaining glaze;
  • whipped cream petals;
  • confectionery gold.

In any case, to prepare this very complex dessert, you will have to work hard. But the result is worth it. Believe or better check!

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