Even if this is more cake than you need, it’s best not to cut down the recipe. It is obviously a rich cake, but it is surprisingly not a filling cake, and I’m convinced this is because Maestro Niau has orchestrated the cake’s elements so perfectly.Ī word on size: This recipe makes a square cake that is an impressive 10 inches (25 cm) on a side.
Traditionally the cake is decorated with its name written in glaze across the top and finished with a piece of shimmering gold leaf. There are three thin layers of almond cake, each soaked in a potent coffee syrup a layer of espresso-flavored butter cream a layer of bittersweet chocolate ganache and a topping of chocolate glaze. There, Chef Pascal Niau makes a cake as sleek and smooth as an opera stage and as gloriously delicious as La Bohême is affectingly beautiful. But the point about which there is no controversy is that the greatest opera cake is made at Dalloyau, une grand maison that cossets the classics. Some say there was an opera cake sold in Paris as long ago as 1890, and some say it was created closer to 1950. It will make you feel like a professional pâtissier! The story of this cake and its recipe are adapted from Paris Sweets, by Dorie Greenspan, who adapted her recipe from that of Dalloyau, the Paris-based pâtisserie/confectionery.Īnecdotes by the author (Dorie Greenspan): It is hard to say who invented the opera cake. But if you are a true chocolate lover, you must try it at least once in your lifetime, particularly for a festive or special occasion. It requires precise planning, preparation and time-consuming work, plus you need a serious desire to make it. Opera cake is one of the grandest of all chocolate cakes, but probably not something you will want to make very often.
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