Wednesday, March 28, 2018

Decadent Homemade Opera Cake Recipe

Part 3... You can read the updates on this website here >> Click me!

Infographic Recipe will be updated soon!

Opera Cake
Yields a 7-inch cake

17g (3 tbsp) Cake flour
2 Large eggs
95g (1 cup) Almond flour
30g (1/4 cup) Icing sugar
2 Large egg whites
1g (1/4 tsp) Lemon juice
Pinch of salt
10g (1 tbsp) Granulated sugar
30g (2 tbsp) Unsalted butter, melted

0.2g (1/4 tsp) Instant espresso powder
30g (1/8 cup) Water, warm
5g (1 tbsp) Granulated sugar
15g (1 tbsp) Brandy

60g (4 tbsp) Heavy cream
70g (2.5 oz) Couverture chocolate

2.5g (2 tsp) Instant espresso powder
15g (1 tbsp) Water, warm
45g (1/4 cup) Granulated sugar
2 Large egg yolks
150g (1/2 cup + 2.5 tbsp) Unsalted butter, cubed and soften
2.5g (1/2 tsp) Vanilla extract

15g (1 tbsp) Water
20g (1 tbsp) Corn syrup
25g (2 tbsp) Sugar
30g (1 oz) 55% Chocolate, finely chopped

Chocolate pearls

1. Preheat oven at 220°C (425°F)
2. Line the molds with parchment and grease it generously
3. Beat whole eggs in a large bowl fluffy
4. Add almond flour and sift in icing sugar
5. Mix until just combined
6. Sift cake flour over batter and gently fold it through
7. Beat egg whites in another bowl until foamy
8. Add lemon juice and salt and beat until soft peaks
9. Add granulated sugar and beat until stiff peaks on high speed
10. Fold one third of whites into the batter to lighten it
11. Fold in remaining whites gently without deflating the whites
12. Fold in butter and gently spread the batter into the pans
13. Bake until pale golden, 8 to 10 minutes
14. Let it cool

1. Stir 10g (2 tsp) of water with the espresso powder until it is dissolved
2. Heat sugar and remaining water to a boil in a small saucepan
3. Stir until sugar is dissolved
4. Reduce heat and simmer for 2 minutes without stirring
5. Remove from heat and stir in liquor and coffee
6. Let it cool

1. Heat cream in the microwave until just simmering
2. Pour over chocolate and let stand about 30 seconds
3. Stir until smooth with no more chocolate chunks
4. Let cool to spreading consistency

1. Dissolve espresso powder in the water and set a side
2. In a heatproof bowl, combine egg yolks and sugar and whisk it until pale
3. Place the bowl over a pan of barely simmering water and heat, whisking constantly, until the sugar has dissolved
4. Gently heat the mixture to a temperature of 65°C (148°F) for 5 minutes to pasteurize the yolks
5. Remove the bowl from the heat and beat it until cooled and doubled in volume
6. Pour in the coffee mixture, vanilla extract and whip it to incorporate
7. Add the softened butter one cube at a time, and beat continuously
8. Keep adding butter until all is used up (if it curdles, continue beating until is comes together)
9. Keep it cool before using

1. Put 1 layer of cake in the mold
2. Brush generously with one third of coffee syrup
3. Spread 2/3 of buttercream evenly on top
4. Add 2nd layer of cake on top and brush with half of remaining syrup
5. Spread cooled chocolate ganache evenly on top
6. Add 3rd layer of cake on top and brush the remaining syrup
7. Spread the remaining buttercream evenly
8. Cover with cling wrap and refrigerate until butter cream is firm for about 30 minutes
9. Make the glaze by combining water, corn syrup and sugar in a microwave safe bowl
10. Microwave the mixture until it boils and pour it over the chopped chocolate
11. Let it sit for a while as stir until combine
12. Top the cake with the glaze and cover it
13. Refrigerate for at least 1 hour
14. De-mold and trim edges slightly with a heated sharp knife
15. Cut into 4 cm (1.5 inch) square slices
16. Add chocolate pearls for decoration
17. Bring cake to room temperature, before serving around 30min – 1hr

I. OpĂ©ra cake can be made 2 days ahead, don’t de-mold it and cover cake loosely with plastic wrap and chill cake
II. Can double the recipe to make a bigger cake
III. It may look intimidated but it is easier than it looks 

Links to Supplies:
7" Square Ring Mold
Offset Spatula
Chocolate Crunchy Pearls 
Disposable Piping Bag

Hope you guys enjoy this weeks [How To's]

See you next week :)

xo D

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