Opera cake

Discover the history of Opera cake.

1. Gioconda Sponge Cake

   • 125 g ground almond
   • 125 g powdered sugar
   • 100 g eggs (2)
   • 70 g egg whites (2)
   • 40 g all purpose flour
   • 20 g butter
   • 25 g vanilla or white sugar
   • 15 g egg yolk (1)

   • In a bowl, mix the eggs, egg yolk, powdered sugar, and ground almonds and beat with a whisk until it doubles in volume.
   • Then, add the sifted flour and integrate it into the previous mixture.
   • Next, incorporate the melted butter using a rubber spatula.
   • On the other hand, place the egg whites in a clean bowl and add the vanilla sugar and salt. Beat until stiff peaks form.
   • To finish, fold the beaten egg whites into the previous mixture using a rubber spatula with folding movements.
   • Spread the mixture into three 20 x 20 x 5 cm molds lined with parchment paper, achieving a thickness of 5 mm. If we don't have three identical molds, we can bake the batter in three batches.
   • Bake at 200º C for 7 minutes.
   • Let cool and wrap the sponge sheets with cling film until ready to use.

2. Coffee Syrup

   • 75 g water
   • 75 g strong coffee
   • 75 g white sugar
   • 15 g coffee liqueur (optional)
   • 2 g instant coffee
   • 2 g vanilla

   • In a saucepan, heat the water, sugar, instant coffee, and vanilla over medium heat until it begins to steam. Stir to dissolve the sugar.
   • Then, turn off the heat and add the coffee along with the liquor.
   • Set aside.

3. Coffee buttercream

   • 150 g butter
   • 160 g whole milk
   • 50 g egg yolks (3)
   • 50 g vanilla or white sugar
   • 25 g coffee beans
   • 4 g instant coffee
   • 2 g vanilla

   • In a saucepan, heat the milk with the vanilla and lightly crushed coffee beans and bring to a boil.
   • Next, turn off the heat, cover with a lid or cling film, and let infuse for 20 minutes.
   • After the time has elapsed, strain the milk and heat it again until it begins to steam.
   • Meanwhile, in a bowl, mix the egg yolks with the sugar and pour the hot milk in a stream. While stirring constantly with a whisk, integrate.
   • Return to the saucepan and cook over medium heat, stirring constantly, until it thickens slightly to 82-84º C.
   • Pour the mixture into the bowl of a stand mixer and let it cool to room temperature, about 23º C.
   • Then, start beating at low speed and add the soft butter, at room temperature, little by little until completely integrated.
   • Increase the speed and beat for about 5 minutes until obtaining a creamy, smooth, and shiny cream.
   • Set aside.

4. Chocolate ganache

   • 120 g dark chocolate (54%)
   • 120 g heavy cream (35% fat)
   • 25 g butter
   • 25 g glucose or honey

   • In a saucepan, heat the cream and glucose over medium heat until it begins to boil.
   • Then turn off the heat and pour over the chocolate. Let the hot cream melt the chocolate for a minute.
   • Now, stir with a rubber spatula to integrate. Add the butter and stir well.
   • Let the mixture cool to room temperature until it thickens, and set aside.

5. Chocolate glaze

   • 100 g dark chocolate (70%)
   • 30 g sunflower or neutral oil

   • In a bowl, melt the chocolate over a double boiler or in the microwave in short bursts of 30 seconds each, being careful not to burn the chocolate.
   • Then, add the oil, integrate with a rubber spatula, and set aside.

6. Assembly

   • 30 g dark chocolate (70%)
   • 8 g sunflower or neutral oil

   • During the assembly process, we will use a square mold of 20 x 20 x 5 cm. It is not essential to use it, but it will be very helpful to keep the layers aligned.
   • In a bowl, melt the chocolate and mix it with the oil.
   • Now, brush one side of one of the three Gioconda sponge sheets we prepared with the chocolate mixture.
   • This thin layer of chocolate placed on the base of the cakes is called chablonner and is used to give stability and rigidity to the cake base. Additionally, in the case of soaked cakes, it prevents liquid from leaking through.
   • When the chocolate layer has completely crystallized, place this sponge sheet in the square mold of 20 x 20 x 5 cm on a plate with the uncovered chocolate side up, and generously soak it with coffee syrup using a brush.
   • Then, spread half of the coffee buttercream over the sponge and smooth with a spatula.
   • Place a second Gioconda sponge sheet on top and soak it with coffee syrup.
   • Now, spread the chocolate ganache over the sponge and smooth with the spatula.
   • Place the third and last Gioconda sponge sheet, soak with coffee syrup, and pour the remaining coffee buttercream. Smooth with the spatula.
   • Finally, heat the chocolate covering to 30º C and pour it over the cake. With controlled movements, pivot the cake so that the covering spreads evenly over the entire surface.
   • Chill in the refrigerator for at least 1-2 hours or ideally overnight and unmold.
   • Store in the refrigerator until ready to serve and let it sit at room temperature for 30 minutes before serving.

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