Eat pray love and make the perfect French Opera Cake Recipe in you kitchen. Yes, the best No 2 …
Hello from your favorite food blog, 5 star cookies. How are you?
Did you watch the movie “Eat Pray Love” or read the book? It was about the woman who gets divorced and decide to rediscover her true self by traveling the world. How convenient? Can you imagine that woman in 2020? Or 2021! How can she find herself now?
In the kitchen silly. Baking. And she can still eat pray love. While listening dr. Fauci. And I would add extra dose of praying so it will go … eat – pray – love – pray, pray, pray. As you know our current situation needs extra dose of help from the above or from the different dimension. Alf, are you listening? Do something or people from the earth might jump to your planet. The planet Melmac! Sound wonderful, don’t you think? Make some magic … I know you can.
And while waiting for your magical help, I am going to the kitchen. To make the best French dessert. Again. And you are welcome.
The name is…
FRENCH OPERA CAKE RECIPE.
What can I say about this recipe?
DESCRIPTION OF THE BEST OPERA CAKE RECIPE
I can’t say enough about this cake. But let me start with this statement: The PERFECT FRENCH DESSERT! Rich French dessert!
This cake is made with layers of almond sponge, coffee syrup, white coffee buttercream and very easy chocolate ganache.
The recipe is time consuming but quite easy to prepare. Please, please don’t be intimidated by number of ingredients or the steps to make this cake. It is worth it.
So, what ingredients you need to buy? Find the answer under the title called…
SHOPPING LIST FOR FRENCH DESSERT
- eggs
- sugar
- almond flour
- cake and pastry flour
- chocolate
- heavy cream
- butter (unsalted)
- cappuccino or coffee extract
- pure vanilla extract
- coffee
- oil
QUIPMENT NEEDED
-your favorite mixer (I like to use KitchenAid)
-mixing bowl
-medium size sauce pan
-baking sheet 11 by 17
-6 inch round pan
MAKING French Opera Cake Recipe
4 eggs, separated and at room temperature
2 egg at room temperature
1/2 cup + 1/4 sugar
1 cup ground almonds
12 TBSP cake and pastry flour, sifted
Ganache Layer
1 1/2 cup heavy cream
12 oz or 350 gr baking chocolate, chopped
Italian Buttercream
4 egg whites, room temperature
1 cup + 4 TBSP sugar
4 TBSP water
2 cups butter, room temperature
2 TBSP cappuccino or coffee extract
1 1/2 tsp vanilla extract
Coffee Syrup
3/4 cup hot coffee
2 TBSP sugar
Chocolate Brush
1/3 cup chocolate chips, melted
Chocolate Glaze for Cake
1/3 cup from the Ganache Layer
1/4 cup chocolate chips
2 TBSP oil
Instructions for the best Opera Cake
Making the cake:
Preheat oven to 400F.
Line an 11×17 sheet pan with parchment paper.
Whip 4 egg yolks, 2 whole egg with 1/2 cup sugar. Use whip attachment.
Using high speed beat until thick and pale.
In another bowl mix 1 cup of almonds and 12 TBSP cake and pastry flour, sifted.
Using bowl number 3, whip 4 egg whites on high speed until foamy, then slowly add 4 TBSP sugar.
Whip until they hold a soft peak when the beaters are lifted.
Now, let’s take next step very carefully.
Fold the whipped whites into the yolks mixture in two additions.
After that add almond/flour mixture. Fold all ingredients together.
IMPORTANT: Take out 1 1/4 cups of the batter and pour into prepared 6 inch pan.
The rest of the batter pour into prepared baking sheet pan and spread the batter evenly.
Bake the cake for about 9 to 10 minutes at 400 F or until done. Cool it.
Then bake your second cake, 6 inch pan for about 7 to 8 minutes or until done.
6 inch French Opera Cake Recipe
Cool it. Cover and freeze 6 inch cake for another recipe.
Now, lets make the ganache layer.
HOW TO MAKE CHOCOLATE GANACHE FOR FRENCH OPERA CAKE
Important: this ganache can be made the day before. Store in the fridge, covered until ready to use.
Now, back to the recipe.
Chop the baking chocolate.
Heat the cream until it just begins to simmer.
Pour cream over baking chocolate.
Let this sit for a minute, then start stirring using a spatula.
Stir until the chocolate is fully melted and the ganache is smooth.
Set aside to cool. Then transfer to the fridge for a few hours or overnight.
Italian Buttercream Instructions
Whip 4 egg whites with 4 TBSP sugar on high speed until just past foamy.
Use 1 cup sugar and 4 TBSP of water and bring to a full boil over high heat.
Boil until sugar hits 240 F on a candy thermometer.
With the mixer on medium speed, carefully add the hot sugar to the whipped whites by pouring it
down the side of the bowl, then increase the speed and whip until the whites cooled to room temperature (6 to 8 minutes)
Making Italian Buttercream for the French Opera Cake Recipe
Add the butter, a few pieces at a time until combined.
Add the cappuccino/coffee extract and vanilla extract.
Mix all ingredients well.
Coffee Syrup Instructions
Stir 3/4 cup hot coffee and 2 TBSP sugar until sugar dissolves.
ASSEMBLY CAKE
Remove the sheet of cake and cut cake into 3 rectangles size 5×11. If you have extra eat it.
Brush the bottom of one of the layers with the melted chocolate chips.
Put into fridge to firm.
Once it is firm place this layer chocolate-side down on a flat cake board or platter.
Brush it with coffee syrup.
Spread half of the buttercream on top.
Add second cake layer.
Brush with coffee syrup, spread with 2/3 of the cooled ganache.
Place the third cake layer.
Brush with coffee syrup.
Spread with the remaining Italian buttercream over top.
The final step is to spread chocolate glaze.
Re-warm 1/3 chocolate ganache, add 1/4 cup chocolate chips and 2 TBSP oil.
Stir until smooth.
Spread over the top of the cake .
Chill until set.
Decoration for French Opera Cake Recipe
Chocolate cover coffee beans, coffee buttercream, ground almonds, shaved chocolate or use your imagination.
IMPORTANT: Trim away the sides of the cake to reveal clean layers, then slice it into size you want to.
Quick Note
Almond flour – you can buy from the store or if you have the food processor you can make your own.
Chocolate – I used semi sweet chocolate but you can use dark or unsweetened.
Eggs – use large, organic eggs (say hello to your local farmers market)
Heavy Cream – I used 35%
Coffee – I used homemade coffee. You can buy from your favorite coffee shop.
FINAL NOTE for French Opera Cake Recipe
This is the best French dessert.
Delicious. Impressive. And so IMPORTANT when you are trying to find yourself?!
And finding yourself is so much easier with the French dessert full of chocolate.
So, don’t be scared. Make this cake and enjoy your journey!
Final Grade: A+++
OTHER French Desserts Links
Banana Bread French Toast-How to Make It
Crepes-Your French Mission Statement
Mille Nutella Crepe Cake (Mile-High Miracle)
Chocolate Orange Creme Brulee (Sugar Escape)
S’Mores Crepes – Dessert Crepes for YOU
Ricotta Spinach Quiche – Joy from France
Macarons, Napoléon Bonaparte and Life
Crepes Mini Treasure Bundle – Discover Happiness
PRINTING THE RECIPE
If you want to print this amazing recipe, please check the box below.
Don’t forget:
PRINT – MAKE – SHARE
French Opera Cake Recipe-The Best No 2
The PERFECT FRENCH DESSERT!
This cake is made with layers of almond sponge, coffee syrup, white coffee buttercream and very easy chocolate ganache
Ingredients
- 4 eggs, separated and at room temperature
- 2 egg at room temperature
- 1/2 cup + 1/4 sugar
- 1 cup ground almonds
- 12 TBSP cake and pastry flour, sifted
Chocolate Ganache Layer
- 1 1/2 cup heavy cream
- 12 oz or 350 gr baking chocolate, chopped
Italian Buttercream
- 4 egg whites, room temperature
- 1 cup + 4 TBSP sugar
- 4 TBSP water
- 2 cups butter, room temperature
- 2 TBSP cappuccino or coffee extract
- 1 1/2 tsp vanilla extract
Coffee Syrup
- 3/4 cup hot coffee
- 2 TBSP sugar
Chocolate Brush
- 1/3 cup chocolate chips, melted
Chocolate Glaze for Cake
- 1/3 cup from the Ganache Layer
- 1/4 cup chocolate chips
- 2 TBSP oil
Instructions
Making the cake:
Preheat oven to 400F.
Line an 11×17 sheet pan with parchment paper.
Whip 4 egg yolks, 2 whole egg with 1/2 cup sugar. Use whip attachment.
Using high speed beat until thick and pale.
In another bowl mix 1 cup of almonds and 12 TBSP cake and pastry flour, sifted.
Using bowl number 3, whip 4 egg whites on high speed until foamy, then slowly add 4 TBSP sugar.
Whip until they hold a soft peak when the beaters are lifted.
Now, let’s take next step very carefully.
Fold the whipped whites into the yolks mixture in two additions.
After that add almond/flour mixture. Fold all ingredients together.
IMPORTANT: Take out 1 1/4 cups of the batter and pour into prepared 6 inch pan.
The rest of the batter pour into prepared baking sheet pan and spread the batter evenly.
Bake the cake for about 9 to 10 minutes at 400 F or until done. Cool it.
Then bake your second cake, 6 inch pan for about 7 to 8 minutes or until done.
Cool it. Cover and freeze 6 inch cake for another recipe.
Now, lets make the ganache layer.
HOW TO MAKE CHOCOLATE GANACHE FOR FRENCH OPERA CAKE
Important: this ganache can be made the day before. Store in the fridge, covered until ready to use.
Now, back to the recipe.
Chop the baking chocolate.
Heat the cream until it just begins to simmer.
Pour cream over baking chocolate.
Let this sit for a minute, then start stirring using a spatula.
Stir until the chocolate is fully melted and the ganache is smooth.
Set aside to cool. Then transfer to the fridge for a few hours or overnight.
Italian Buttercream Instructions
Whip 4 egg whites with 4 TBSP sugar on high speed until just past foamy.
Use 1 cup sugar and 4 TBSP of water and bring to a full boil over high heat.
Boil until sugar hits 240 F on a candy thermometer.
With the mixer on medium speed, carefully add the hot sugar to the whipped whites by pouring it
down the side of the bowl, then increase the speed and whip until the whites cooled to room temperature (6 to 8 minutes)
Add the butter, a few pieces at a time until combined.
Add the cappuccino/coffee extract and vanilla extract.
Mix all ingredients well.
Coffee Syrup Instructions
Stir 3/4 cup hot coffee and 2 TBSP sugar until sugar dissolves.
ASSEMBLY CAKE
Remove the sheet of cake and cut cake into 3 rectangles size 5×11. If you have extra eat it.
Brush the bottom of one of the layers with the melted chocolate chips.
Put into fridge to firm.
Once it is firm place this layer chocolate-side down on a flat cake board or platter.
Brush it with coffee syrup.
Spread half of the buttercream on top.
Add second cake layer.
Brush with coffee syrup, spread with 2/3 of the cooled ganache.
Place the third cake layer.
Brush with coffee syrup.
Spread with the remaining Italian buttercream over top.
The final step is to spread chocolate glaze.
Re-warm 1/3 chocolate ganache, add 1/4 cup chocolate chips and 2 TBSP oil.
Stir until smooth.
Spread over the top of the cake .
Chill until set.
Notes
Decoration for French Opera Cake Recipe
Chocolate cover coffee beans, coffee buttercream, ground almonds, shaved chocolate or use your imagination.
IMPORTANT: Trim away the sides of the cake to reveal clean layers, then slice it into size you want to.
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