Opera Cake
The French laminated masterpiece simplified — chocolate sponge layered with coffee ganache and coffee soaking syrup, finished with a web-pattern of chocolate truffle on top. Looks like the bakery counter's most expensive slice.
Per serving
Ingredients
- 1 8-inch cakeChocolate sponge cake
- 1/2 cupChocolate soaking syrup mixed with 1 tsp instant coffee
- 1 1/2 cupsChocolate ganache mixed with 2 tsp instant coffee (coffee ganache)
- 1 cupChocolate truffle (for top glaze and web)
- 2 tbspWhite chocolate, melted (for web design)
- a fewGold leaf or coffee bean (garnish)
Method
- 1
Trim the dome off the chocolate cake. Slice horizontally into 3 even discs.
- 2
Place the first disc on a turn-table. Brush very generously with coffee-chocolate soaking syrup.
- 3
Spread a layer of coffee ganache evenly. Place the second disc on top, press lightly.
- 4
Soak the second disc with coffee-chocolate syrup, spread with coffee ganache again.
- 5
Place the third disc on top and soak lightly. Chill the assembled cake for 15 minutes to firm the layers.
- 6
Pour warm chocolate truffle over the top of the chilled cake so it forms a smooth, mirror-like glaze.
- 7
While the glaze is still wet, pipe thin parallel lines of melted white chocolate across the top. Drag a toothpick perpendicular across the lines in alternating directions to create the classic Opera web/feathered pattern.
- 8
Garnish with a piece of gold leaf or coffee bean. Refrigerate at least 2 hours before cutting into clean rectangles with a hot knife.