OPERA CAKE
There are many stories about the origins of this cake, known as both Clichy cake and Opéra cake. Many believe that Louis Clichy was its creator because he premiered the gâteau, with his name written across the top, at the 1903 Exposition Culinaire in Paris.
Categories Gourmet Dessert Chocolate Bake Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield 6-8 servings
Number Of Ingredients 29
Steps:
- Make sponge cake:
- Put oven rack in middle position and preheat oven to 425°F. Butter baking pan, then line bottom with a sheet of parchment or wax paper, leaving a 1-inch overhang on short sides, and generously butter paper. Dust pan with cake flour, knocking out excess.
- Beat whole eggs in a large bowl with a handheld electric mixer at high speed until eggs have tripled in volume and form a ribbon when beaters are lifted, 2 to 3 minutes. Reduce speed to low, then add almond flour and confectioners sugar and mix until just combined. Resift cake flour over batter and gently fold in.
- Beat egg whites in a bowl with cleaned beaters at medium speed until foamy. Add cream of tartar and salt and beat until whites just hold soft peaks. Add granulated sugar, then increase speed to high and beat until whites just hold stiff peaks.
- Fold one third of whites into almond mixture to lighten, then fold in remaining whites gently but thoroughly. Fold in butter, then pour batter evenly into baking pan, spreading gently and evenly with offset spatula and being careful not to deflate (batter will be about 1/4 inch thick).
- Bake until very pale golden, 8 to 10 minutes, then cool in pan on a rack 10 minutes.
- Loosen edges of cake with spatula, then transfer cake (on paper) to a cutting board. Cut cake into strips and squares. Trim outside edges slightly, then carefully peel paper from strips and squares and set back on paper.
- Make coffee syrup:
- Stir together espresso powder and 1 tablespoon water until powder is dissolved. Bring sugar and remaining 1/2 cup water to a boil in a 1- to 2-quart heavy saucepan, stirring until sugar is dissolved. Reduce heat and simmer syrup, without stirring, 5 minutes. Remove from heat and stir in Cognac and coffee mixture.
- Make coffee buttercream:
- Stir together espresso powder and 1 tablespoon water until powder is dissolved. Bring sugar and remaining 1/4 cup water to a boil in a very small heavy saucepan, stirring until sugar is dissolved. Boil, without stirring, washing down any sugar crystals on side of pan with a pastry brush dipped in cold water, until syrup registers 238°F on thermometer (soft-ball stage; see cooks' note, below).
- While syrup boils, beat yolks in a large bowl with cleaned beaters at medium speed 1 minute.
- Add hot syrup to yolks in a slow stream (try to avoid beaters and side of bowl), beating, then add coffee mixture and beat until completely cool, 3 to 5 minutes. Beat in butter, 1 piece at a time, and beat until thickened and smooth.
- Make glaze:
- Melt butter and all but 2 tablespoons chopped chocolate in a double boiler or in a metal bowl set over a saucepan of barely simmering water, stirring occasionally, until smooth. Remove top of double boiler and stir in remaining 2 tablespoons chocolate until smooth, then cool glaze until room temperature but still liquid.
- Assemble cake:
- Put 1 cake square on a plate, then brush generously with one third of coffee syrup. Spread half of buttercream evenly over top with cleaned offset spatula, spreading to edges.
- Arrange both cake strips side by side on top of first layer (any seam will be hidden by next layer), then brush with half of remaining coffee syrup. Spread half of glaze evenly over top, spreading just to edges.
- Top with remaining cake square and brush with remaining coffee syrup. Spread remaining buttercream evenly over top, spreading just to edges. Chill cake until buttercream is firm, about 30 minutes.
- Reheat remaining glaze over barely simmering water just until shiny and spreadable (but not warm to the touch), about 1 minute. Pour all but 1 tablespoon glaze over top layer of cake and spread evenly just to edges. Scrape remaining tablespoon glaze into sealable plastic bag and twist bag so glaze is in 1 corner. Snip a tiny hole in corner and decorate cake (leave a 1/2-inch border around edges). Chill cake until glaze is set, about 30 minutes, then trim edges slightly with a sharp serrated knife.
OPERA CREAMS
Steps:
- Combine sugar, cream, corn syrup, butter, and salt in a heavy saucepan and cook over low heat until sugar is dissolved, stirring constantly. Cook to soft ball stage (238 degrees F on candy thermometer), stirring occasionally. Remove from heat, and add maple flavoring and vanilla. Pour into a large bowl and beat with a mixer until creamy. Add pecans. Drop by teaspoonsful onto buttered waxed paper. Let cool for 1 hour. Store in an airtight container between layers of waxed paper.
OPERA CAKE
This dessert is amazing! It uses coffee and chocolate, the best combination since chocolate and peanut butter. I discovered this cake in a small bakery back East and when I moved to the West Coast, I had to recreate it myself in my own kitchen. Put any leftover cake in the fridge. It keeps much better when cool.
Provided by Brandi Rose
Categories World Cuisine Recipes European French
Time 1h20m
Yield 12
Number Of Ingredients 22
Steps:
- Preheat the oven to 425 degrees F (220 degrees C). Line 2 jelly roll pans with parchment paper.
- Beat egg whites in a glass, metal, or ceramic bowl until soft peaks form. Slowly add white sugar and whip on high speed until the whites are stiff and glossy.
- Beat almond flour, confectioners' sugar, eggs, and egg yolks in a separate bowl for 3 minutes. Add flour and beat on low speed until combined. Gently fold egg whites into the almond mixture until combined. Divide batter between the jelly roll pans; spread evenly.
- Bake cake layers in the preheated oven until lightly browned, about 5 minutes. Invert onto cooling racks and peel off parchment paper; let cool.
- Make coffee syrup while cake is cooling. Combine boiling water, sugar, and coffee powder in a small bowl; stir until dissolved.
- Stir 2 tablespoons boiling water and coffee powder together for the buttercream. Set aside.
- Combine sugar, 1/4 cup water, and vanilla extract in a small saucepan. Bring to a boil. Cook, without stirring, until an instant-read thermometer inserted into the mixture reaches 255 degrees F (124 degrees C).
- Meanwhile, beat egg and egg yolk in a stand mixer on high speed until pale and foamy. Pour hot sugar syrup carefully down the side of the mixer bowl, mixing continuously until the bottom of the bowl feels cool to the touch.
- Beat butter in a separate bowl until creamy. Add butter gradually to the egg mixture, beating until frosting is fluffy. Add the dissolved coffee mixture and beat until well incorporated.
- Place dark chocolate in a heat-proof bowl. Bring milk and cream to a boil in a saucepan. Pour over chocolate; stir until melted and smooth. Whisk in butter until ganache looks smooth and creamy. Let cool.
- Cut cooled cake layers in half crosswise. Place 1 piece on a rectangular serving plate. Sprinkle some coffee syrup on top. Add an even layer of buttercream. Repeat with a second cake layer, more coffee syrup, and another layer of buttercream. Spread 1/2 of the ganache on top. Repeat with remaining, cake layers, coffee syrup, and buttercream. Top cake with remaining ganache.
Nutrition Facts : Calories 644.8 calories, Carbohydrate 66.1 g, Cholesterol 183.3 mg, Fat 39.1 g, Fiber 3.6 g, Protein 11.8 g, SaturatedFat 15.1 g, Sodium 69.1 mg, Sugar 55.3 g
WHITE FUDGE (OPERA FUDGE)
A dreamy confection from Fannie Farmer posted in response to a recipe request. For best flavor, let it mellow overnight. The cooking time is approximate. From David S. in Louisville: Candies are usually stirred constantly until they come to a boil. The sugar needs to be completely dissolved before it comes to a boil. After the candy comes to a boil you need to let it boil without stirring. It's also important that the candy cool down undisturbed to the proper temperature before beating it.
Provided by Molly53
Categories Candy
Time 25m
Yield 1 pound
Number Of Ingredients 4
Steps:
- Oil a jelly roll pan OR an 8 x 8 pan.
- Combine the sugar, cream and salt in a 3 quart heavy pot, stirring to blend well
- Place over medium heat and, stirring constantly, bring to a boil.
- Cover and let boil for 2 or 3 minutes.
- Uncover and wash down the sides of the pot with a pastry brush dipped in cold water
- Continue to boil over medium heat, WITHOUT STIRRING, until the syrup reaches the soft ball stage (234F)
- Remove the pot to a cooling rack and let cool to lukewarm (110F) WITHOUT STIRRING.
- Add the vanilla, whip until creamy, then spread in the oiled pan.
- To keep it creamy, cover the top of the candy with a damp cloth or paper towel for at least 30 minutes.
- Uncover, let set until firm and cut into squares.
- Store in airtight container.
Nutrition Facts : Calories 2381.2, Fat 88.1, SaturatedFat 54.8, Cholesterol 326.1, Sodium 381.5, Carbohydrate 407.1, Sugar 400.4, Protein 4.9
OPERA FUDGE
This recipe for opera fudge comes courtesy of Rose Richard.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes 3 pounds
Number Of Ingredients 6
Steps:
- Butter a rimmed baking sheet; set aside.
- Mix sugar and cream together in a large heavy-bottomed saucepan. Place over medium-low heat and bring to a boil. Add butter, and cook, without stirring, until mixture reaches 240 degrees on a candy thermometer, 50 to 60 minutes.
- Pour mixture onto prepared baking sheet in an even layer. Let cool 2 hours. Transfer mixture to a large bowl and stir in vanilla. Using your hands, begin to pull and press the mixture. Keep pulling and kneading mixture until it lightens in color, loses its shine, and no longer sticks to your fingers, 15 to 45 minutes. Roll mixture into small balls, about 1 inch in diameter. Place on a parchment-paper-lined baking sheet and refrigerate until firm and cold, about 10 minutes.
- In a heatproof bowl set over (but not touching) simmering water, melt chocolate and food paraffin, stirring until smooth and well combined. Using a toothpick, dip each ball into chocolate mixture, and return to baking sheet. Refrigerate until fudge is chilled and chocolate has set, about 30 minutes. Bring to room temperature before serving.
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- For the almond sponge cake: Preheat the oven to 375 degrees F and line a rimmed baking sheet with parchment.
- Whisk the 3 whole eggs, almond flour, vanilla bean paste, salt and 1/2 cup of the sugar in a large bowl until well combined; set aside. Meanwhile, beat the 3 egg whites with the remaining 1/4 cup sugar in a stand mixer fitted with the whisk attachment on medium-high speed until fluffy, shiny and holds stiff peaks, 2 to 4 minutes.
- With a clean spatula, gently fold half the egg-white mixture into the almond-flour batter until just incorporated, making sure to not overmix and deflate the egg whites.
- Pour the batter into the prepared rimmed baking sheet, then smooth into an even layer with an offset spatula. Bake until the cake has puffed, is just cooked through and springs back when gently pressed on the surface, 12 to 14 minutes.
- For the espresso soak: While the cake is cooling, stir together 1/2 cup warm water, the espresso powder and sugar in a medium liquid measuring cup until the sugar has dissolved.
- For the bittersweet chocolate ganache: Warm the cream in a small saucepan over medium heat until just simmering, about 2 minutes. Place the chopped chocolate in a medium bowl, then pour over the warm cream.
- For the coffee French buttercream: Beat the egg yolks in a stand mixer fitted with a whisk attachment on medium-high speed until pale yellow and thick, about 5 minutes.
- Meanwhile, place the sugar and 1/4 cup water in a medium saucepan over medium heat. Attach a candy/deep-fry thermometer to the side of the pan and bring to the soft-ball stage (240 degrees F), swirling the pan every so often, 4 to 5 minutes.
- Reduce the mixer to medium speed and slowly drizzle in the hot syrup, aiming the syrup between the side of the bowl and the beaters. Once all the syrup has been incorporated, increase the speed to medium-high and continue to whip until both the bottom of the bowl and the mixture are cool, about 10 minutes.
- While still beating on medium-high speed, add the cubed butter, a few pieces at a time, and beat until firm peaks, 1 to 2 minutes. As the butter is added, the buttercream may appear to thin out some, but it will thicken into firm peaks once all the butter is added.
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