Opera cake is a French type of cake. It is made with layers of almond sponge cake (known as Joconde in French) soaked in coffee syrup, layered with chocolate ganache and coffee buttercream and covered in a chocolate glaze.
For those who loves coffee and chocolate, Opera cake would be highly recommended to you.
What about turning Classic Opera cake into a simple swiss roll instead for this Valentines?
May all of my friends here have a wonderful Valentines with your loved one.
Valentines is not just celebration between 2 love birds, it is a day to give all your love to your loved one, your beautiful friends and family.
Happy Valentines Day everyone~
Yields two small size swiss rolls
Few components you need:
- Joconde sponge
- Coffee Italian Meringue Buttercream ( decaffeinated version)
- Chocolate glaze
- 30g oil
- 90g almond flour
- 45g icing sugar
- 180g whole eggs
- 150g egg whites
- 90g castor sugar
- 75g cake flour
1) Sift the almond flour and icing sugar together. Lightly beat the whole eggs.
2) Mix the almond mixture into beaten eggs to well combine. Fold in oil. Mix well.
3) Beat egg whites and sugar in a clean mixing bowl to foamy stage, slowly add in sugar and continued beating to reach soft peaks.
4) Fold in 1/3 of meringue from step (3) into flour mixture from step (2). Fold in the remaining meringue in 2 additions. (remember do not over folding otherwise deflating the air pockets in the egg whites.)
5) Pour the batter into a 10” X 14” baking tray with lined baking paper.
6) Bake batter in preheat oven of 190C for 15 minutes.
7) Once baked, lay the golden brown side onto a new sheet of baking paper. Peel off the baking paper from the joconde. Let it cool completely.
Coffee Italian Meringue Buttercream:
- 190g butter, unsalted
- 80g castor sugar
- 40g water
- 80g egg whites
- 16g castor sugar
- 1.5 tsp coffee powder (or decaffeinated coffee granules, I used Nespresso decaf coffee capsule)
- I tbsp hot water
1) Mix coffee granules with 1 tbsp hot water until dissolved. Set aside.
2) Bring butter to room temperature (when you touch the butter, it leaves a dent easily but not melting)
3) In a pot: heat water and 80g castor sugar on high heat until sugar dissolved. The aim is to cook the sugar syrup to reach 118C-120C.
4) Meanwhile, beat egg whites to bubble stage, slowly add in 16g sugar and continued beating to reach soft peak.
5) Once sugar syrup reached 118C, switch off heat and wait till bubbles disappear. While motor still running slowly on the egg whites, slowly pour in the sugar syrup into meringue from step (3). Beat it until the meringue has cooled down inside the bowl. (Touch the bottom of mixing bowl if it is completely cool down.)
6) Once meringue has cooled down completely, throw in cubed butter one by one. Beat until the Italian meringue buttercream comes together.
7) Fold in coffee syrup and beat until well incorporated.
1) Spread the the buttercream onto the swiss roll. Slice into half. Now you have two slices of joconde.
2) Ensure baking paper is sitting underneath the roll. Roll into a good roll with the help of rolling pin. Seal the baking paper, and cover with another layer of aluminium foil for double secure.
3) Repeat this step for another slice of the swiss roll. Place them into refrigerator for 4 hours. Now you can have two swiss rolls.
- 30g butter
- 100g dark chocolate chips
- 100g cream
- 50g fresh milk
- 3 gelatin leaves ( add if you can find) soak in cold water until soften.
1) Heat up cream and milk on low heat. Switch off heat once just come to boil.
2) Pour the hot cream mixture into chocolate. Mix well until all chocolate has melted.
3) Fold in softened butter. Mix well and fold in soften gelatin leave. Mix well. Strain the glaze.
4) Let it cool down to room temperature. Stir well every now and then.
OR heat up cream , milk and chocolate together until all well combined. Then fold in butter. Mix well then fold in soften gelatin leave. Strain.
1) Remove roll out, and spread the coffee buttercream on top of the swiss roll. Smooth out nicely with a spatula. Place back into refrigerator to allow the buttercream for 1-2 hours to set.
2) Remove the swiss rolls out from refrigerator and place onto a cooling rack. Pour the chocolate glaze over the two rolls evenly.
3) Allow the excess chocolate glaze to drip down.
4) Place the rolls back to refrigerator for 30 minutes to set properly.
5) Take out the roll and trim off the both ends to see all the distinctive layers. Place back into refrigerator for 30 minutes to set little bit more.Slice and serve.
- Ensure the eggs have to be cold.
- Ensure the butter to be added slowly to a completely cooled meringue. Do not panic if see butter and meringue curdled, just keep beating longer until all comes together.
- You can use either coffee granules or decaffeinated coffee.
- Ensure to strain the chocolate glaze to get a smooth glaze.
- Remember to stir the glaze every now and then to avoid the top skin formed.
- If you want your swiss roll to be flavoured with more coffee, you can brush some coffee syrup (1 tsp coffee powder mix with 1 tbsp hot water) onto the joconde sponge.
- Chocolate glaze will only looks shiny glossy when roll first coated with glaze at room temperature. Once store in refrigerator,it will lose it shine and it is okay. Chocolate glaze for the Opera supposed not to be shiny for consumption due to the contents of the glaze to make as such for better taste and texture. Shiny chocolate glaze gives good appearance for the cake but lack of good flavour as a glaze for the Opera.Enjoy everyone~ ^_^