Opera Cake, Opera Life and US

Opera Cake from the best food blog 5starcookies
Opera Cake from the best food blog 5starcookies

Hello my dear readers,

I hope you are doing well and you are ready for this dramatic cake called

Opera Cake.

This cake was born in Paris by the legendary pastry chef Cyriaque Gavillon.

He was a pastry artist who created the most amazing cakes and sugar decorations.

When inventing the Opera cake he wanted to create cake for which only one bite would give a taste of the whole cake.

He worked on layers and tastes and came up with what we know today as the OPERA CAKE.

Since we know that there is always a woman behind every man’s success we are not surprised that his wife was the one

who named the cake. She told him it reminded her of the Paris Opera House, Palais Garnier.

And that’s how the Opera cake was born.

So, dear my readers are you ready to sing an Opera? Pardon me, I mean are you ready to make the Opera Cake.

Because I am!

So, let’s make it happen my baking nation.

Check your pantry cabinets or go shopping for the following…

Shopping List for the Opera Cake

eggs,sugar,butter,almonds,cake and pastry flour, heavy cream,baking chocolate,chocolate chips,coffee,oil,

cappuccino/coffee extract,vanilla extract

Now, let’s be precise or in chemistry they called it the measurement time!

Cake Ingredients

2 eggs, separated and at room temperature

1 egg at room temperature

1/4 cup + 2 TBSP sugar

1/2 cup ground almonds

6 TBSP cake and pastry flour, sifted

Ganache Layer

1 cup heavy cream

8 oz or 240 gr baking chocolate, chopped

Italian Buttercream

2 egg whites, room temperature

1/2 cup + 2 TBSP sugar

2 TBSP water

1 cup butter, room temperature

1 TBSP cappuccino or coffee extract

1 tsp vanilla extract

Coffee Syrup

1/2 cup hot coffee

2 TBSP sugar

Chocolate Brush

1/4 cup chocolate chips, melted

Chocolate Glaze

1/3 cup from the Ganache Layer

1/4 cup chocolate chips

2 TBSP oil

Instructions

Preheat oven to 400F.

Line an 11×17 sheet pan with parchment paper.

Cake Instructions – Visual Instructor

Opera Cake from the best food blog 5starcookies and Cookies - Cake Ingredients
Opera Cake from the best food blog 5starcookies and Cookies – Cake Ingredients

Whip 2 egg yolks, 1 whole egg with 1/4 cup sugar. Use whip attachment.

Opera Cake from the best food blog 5starcookies and Cookies - Mix 2 egg yolks, 1 egg and sugar
Opera Cake from the best food blog 5starcookies and Cookies – Mix 2 egg yolks, 1 egg and sugar

Using high speed beat until thick and pale.

Opera Cake from the best food blog 5starcookies and Cookies - Mix until thick and pale
Opera Cake from the best food blog 5starcookies and Cookies – Mix until thick and pale

In another bowl mix 2/3 cup of almonds and 6 TBSP cake and pastry flour, sifted.

Using bowl number 3, whip 2 egg whites on high speed until foamy, then slowly add 2 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.

Opera Cake from the best food blog 5starcookies and Cookies - Add egg whites
Opera Cake from the best food blog 5starcookies and Cookies – Add egg whites

After that add almond/flour mixture. Fold all ingredients together.

Opera Cake from the best food blog 5starcookies and Cookies - Add Almond/flour mixture
Opera Cake from the best food blog 5starcookies and Cookies – Add Almond/flour mixture

Now use your prepared baking sheet pan and spread the batter evenly.

Opera Cake from the best food blog 5starcookies and Cookies - Spread the batter
Opera Cake from the best food blog 5starcookies and Cookies – Spread the batter

The batter will be very thin, like crepes. (something we all dream about it but let’s not talk about body issue now)

Bake the cake for about 7 to 8 minutes at 400 F.

Opera Cake from the best food blog 5starcookies and Cookies - Baked Cake
Opera Cake from the best food blog 5starcookies and Cookies – Baked Cake

Cool it.

Now, lets make the ganache layer.

Ganache Layer Instructions

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.

Italian Buttercream Instructions

Whip 2 egg whites with 2 TBSP sugar on high speed until just past foamy.

Use 1/2 cup sugar and 2 TBSP of water and bring to a full boil over high heat.

Boil until sugar hits 240 F on a candy thermometer.

Opera Cake from the best food blog 5starcookies and Cookies - boil until 240F
Opera Cake from the best food blog 5starcookies and Cookies – boil until 240F

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 (4 to 5 minutes)

Opera Cake from the best food blog 5starcookies and Cookies - Add the sugar syrup to egg whites
Opera Cake from the best food blog 5starcookies and Cookies – Add the sugar syrup to egg whites

Add the butter, a few pieces at a time until combined.

Add the cappuccino/coffee extract and vanilla extract.

Mix all ingredients well.

Opera Cake from the best food blog 5starcookies and Cookies - Italian Buttercream
Opera Cake from the best food blog 5starcookies and Cookies – Italian Buttercream

Coffee Syrup Instructions

Stir 1/2 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.

Opera Cake from the best food blog 5starcookies and Cookies - Brush cake with coffee syrup
Opera Cake from the best food blog 5starcookies and Cookies – Brush cake with coffee syrup

Spread half of the buttercream on top.

Opera Cake from the best food blog 5starcookies and Cookies - Brush cake with coffee syrup,add Italian buttercream
Opera Cake from the best food blog 5starcookies and Cookies – Brush cake with coffee syrup,add Italian buttercream

Add second cake layer.

Opera Cake from the best food blog 5starcookies and Cookies - Top with a second cake layer
Opera Cake from the best food blog 5starcookies and Cookies – Top with a second cake layer

Brush with coffee syrup, spread with 2/3 of the cooled ganache. Enjoy it. It will be perfect…eventually.

Opera Cake from the best food blog 5starcookies and Cookies - Top with a second cake layer,coffee syrup and Chocolate Ganache
Opera Cake from the best food blog 5starcookies and Cookies – Top with a second cake layer,coffee syrup and Chocolate 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:

Chocolate cover coffee beans, coffee buttercream or use your imagination.

Serving Time

Opera Cake from the best food blog 5starcookies and Cookies - Serving Time
Opera Cake from the best food blog 5starcookies and Cookies – Serving TimeWh

Trim away the sides of the cake to reveal clean layers, then slice it into size you want to.

Opera Cake, Opera Life and US

Opera Cake, Opera Life and US

Prep Time: 2 hours
Cook Time: 35 minutes
Total Time: 2 hours 35 minutes

Opera cake is made of thin layers of sponge cake with a coffee buttercream and chocolate ganache. This cake is must try.

Ingredients

  • 2 eggs, separated and at room temperature
  • 1 egg at room temperature
  • 1/4 cup + 2 TBSP sugar
  • 1/2 cup ground almonds
  • 6 TBSP cake and pastry flour, sifted
  • Ganache Layer
  • 1 cup heavy cream
  • 8 oz or 240 gr baking chocolate, chopped
  • Italian Buttercream
  • 2 egg whites, room temperature
  • 1/2 cup + 2 TBSP sugar
  • 1 cup butter, room temperature
  • 1 TBSP cappuccino or coffee extract
  • 1 tsp vanilla extract
  • Coffee Syrup
  • 1/2 cup hot coffee
  • 2 TBSP sugar
  • Chocolate Brush
  • 1/4 cup chocolate chips, melted
  • Chocolate Glaze
  • 1/3 cup from the Ganache Layer
  • 1/4 cup chocolate chips
  • 2 TBSP oil

Instructions

  1. Preheat oven to 400F.
  2. Line an 11x17 sheet pan with parchment paper.
  3. Cake Instructions
  4. Whip 2 egg yolks, 1 whole egg with 1/4 cup sugar. Use whip attachment.
  5. Using high speed beat until thick and pale.
  6. In another bowl mix 2/3 cup of almonds and 6 TBSP cake and pastry flour, sifted.
  7. Using bowl number 3, whip 2 egg whites on high speed until foamy, then slowly add 2 TBSP sugar.
  8. Whip until they hold a soft peak when the beaters are lifted.
  9. Now, let's take next step very carefully.
  10. Fold the whipped whites into the yolks mixture in two additions.
  11. After that add almond/flour mixture. Fold all ingredients together.
  12. Now use your prepared baking sheet pan and spread the batter evenly.
  13. The batter will be very thin, like crepes. (something we all dream about it but let's not talk about body issue now)
  14. Bake the cake for about 7 to 8 minutes at 400 F.
  15. Cool it.
  16. Now, lets make the ganache layer.
  17. Ganache Layer Instructions
  18. Chop the baking chocolate.
  19. Heat the cream until it just begins to simmer.
  20. Pour cream over baking chocolate.
  21. Let this sit for a minute, then start stirring using a spatula.
  22. Stir until the chocolate is fully melted and the ganache is smooth.
  23. Set aside to cool.
  24. Italian Buttercream Instructions
  25. Whip 2 egg whites with 2 TBSP sugar on high speed until just past foamy.
  26. Use 1/2 cup sugar and 2 TBSP of water and bring to a full boil over high heat.
  27. Boil until sugar hits 240 F on a candy thermometer.
  28. With the mixer on medium speed, carefully add the hot sugar to the whipped whites by pouring it
  29. down the side of the bowl, then increase the speed and whip until the whites cooled to room temperature (4 to 5 minutes)
  30. Add the butter, a few pieces at a time until combined.
  31. Add the cappuccino/coffee extract and vanilla extract.
  32. Mix all ingredients well.
  33. Coffee Syrup Instructions
  34. Stir 1/2 cup hot coffee and 2 TBSP sugar until sugar dissolves.
  35. ASSEMBLY CAKE
  36. Remove the sheet of cake and cut cake into 3 rectangles size 5x11. If you have extra eat it.
  37. Brush the bottom of one of the layers with the melted chocolate chips.
  38. Put into fridge to firm.
  39. Once it is firm place this layer chocolate-side down on a flat cake board or platter.
  40. Brush it with coffee syrup.
  41. Spread half of the buttercream on top.
  42. Add second cake layer.
  43. Brush with coffee syrup, spread with 2/3 of the cooled ganache.
  44. Place the third cake layer.
  45. Brush with coffee syrup.
  46. Spread with the remaining Italian buttercream over top.
  47. The final step is to spread chocolate glaze.
  48. Re-warm 1/3 chocolate ganache, add 1/4 cup chocolate chips and 2 TBSP oil.
  49. Stir until smooth.
  50. Spread over the top of the cake .
  51. Chill until set.
  52. Decoration:
  53. Chocolate cover coffee beans, coffee buttercream or use your imagination.

What else can I say…Enjoy your cake and print the recipe.

opera cake from 5starcookies and cookies
opera cake from 5starcookies and cookies
Opera Cake from the best food blog 5starcookies and Cookies - Enjoy your Opera Cake
Opera Cake from the best food blog 5starcookies and Cookies – Enjoy your Opera Cake

Frame this moment …It is your life!

Opera Cake from the best food blog 5starcookies and Cookies - Frame your moment
Opera Cake from the best food blog 5starcookies and Cookies – Frame your moment

If you like this cake you will like the best Chocolate Mousse Towers

Chocolate Mousse Towers

Chocolate Mousse Towers from the best food blog 5starcookies-Blueberry and Rose Decoration
Chocolate Mousse Towers from the best food blog 5starcookies-Blueberry and Rose Decoration

So, dear my readers, enjoy this cake. And don’t be afraid to try something new a little more challenging…

After all it is an opera life we are in. All of us…and who is singing and how…

You be the judge. Use your brain and don’t allow fake news to destroy all your senses…

Love and hugs to all of your 5 senses from your favorite food blog

5starcookies and your Cookie

Have a nice week!

HOME SWEET HOME OF THE BEST FOOD BLOG 5STARCOOKIES AND COOKIE – LOVE THE OPERA LIFE YOU ARE IN AND TRUST YOUR 5 SENSES

Enjoy your cake!

opera cake from 5starcookies and cookies
opera cake from 5starcookies and cookies
Opera Cake from the best food blog 5starcookies and Cookies - Enjoy your Cake
Opera Cake from the best food blog 5starcookies and Cookies – Enjoy your Cake

Thank you for visiting the best food blog 5starcookies.com

See you soon…

Chocolate Mousse Towers-Happy Chocolate Day

Chocolate Mousse Towers from the best food blog 5starcookies
Chocolate Mousse Towers from the best food blog 5starcookies

“Everybody should believe in something. I believe I will have another piece of chocolate.”

And another, and another. Until…I guess until I die. Don’t judge me.

Chocolate is good for you. For me. For all of us.

So, let’s make the best Chocolate Mousse Towers.

SHOPPING LIST

Before you start making this fabulous Chocolate Mousse Towers please be sure that

you have the following ingredients.

-Chocolate (white and dark)

-heavy cream

-fresh raspberries

-fresh blueberries

Now if you have all above in your kitchen you are ready to start this baking show.

BAKING TIME

The first thing we are going to make is the White Chocolate Raspberry Cream

Ingredients:

3/4 cup heavy cream

2  and 1/2 cup of white chocolate chips

6 oz or 170 gr fresh Raspberries

Puree raspberries using food processor.

Pour the raspberry mixture through a fine sieve to get rid of seeds. Set aside.

Chocolate Mousse Towers from the best food blog 5starcookies-Remove the seeds
Chocolate Mousse Towers from the best food blog 5starcookies-Remove the seeds

Bring the heavy cream to a boil.

Pour over 2 and 1/2 cup of white chocolate.

Let sit for 5 min.

Then use the mixer and mix for about 3 minutes. It will be smooth.

Chocolate Mousse Towers from the best food blog 5starcookies-Remove the seeds-White Chocolate Chips
Chocolate Mousse Towers from the best food blog 5starcookies-Remove the seeds-White Chocolate Chips

Allow to cool for a few minutes (if it is not already) and add the raspberry juice.

Mix well.

Chocolate Mousse Towers from the best food blog 5starcookies-White Chocolate Raspberries Cream
Chocolate Mousse Towers from the best food blog 5starcookies-White Chocolate Raspberries Cream

Refrigerate until cold, at least 4 hours or overnight.

So, you just made your White Chocolate Raspberry Cream.

MAKING CHOCOLATE DISK

Now, let’s make the chocolate disk.

For this you will need only one ingredient – DARK CHOCOLATE!

I used Lindt chocolate.

100 gr Dark Link (70% cocoa)

Cut the chocolate into small pieces.

Melt the chocolate in a bowl set in a saucepan half-filled with hot water.

Cut 2 stripes of parchment paper. The size is 14 inch long and 3 inch wide.

Very quickly spread the chocolate on the paper stripes.

Let cool until on the point of setting. (You will know. It is still soft but not melting)

Using the cookie cutter cut into the shape you like.

When the chocolate is firm, very carefully peel the paper away from the disk.

Now, you can store in the fridge. (up to one week).

ASSEMBLE THE CHOCOLATE TOWERS

Prepare about 1/2 cup of blueberries for decoration.

Fill the pastry bag with White Chocolate Raspberry Cream.

Use 1M or 2D frosting tip.

Pipe out a small rouse on chocolate disk,

Arrange a few blueberries around the rose.

Set the chocolate disk on top and press down gently.

Pipe another rose and add blueberries.

Cover with 3rd chocolate disk.

Chocolate Mousse Towers from the best food blog 5starcookies-Blueberry and Rose Decoration
Chocolate Mousse Towers from the best food blog 5starcookies-Blueberry and Rose Decoration

Pipe your rose, add any decoration you like.

Chocolate, sprinkles, blueberries…

Enjoy.

Chocolate Mousse Towers from the best food blog 5starcookies-Decorations
Chocolate Mousse Towers from the best food blog 5starcookies-Decorations

Keep going until you use all your disks.

If yo want to print please check the box below.

Chocolate Mousse Towers-Your Happy Day

Chocolate Mousse Towers-Your Happy Day

Recipe for all people that like chocolate. Dark and White.

Ingredients

  • 3/4 cup heavy cream
  • 2 and 1/2 cup of white chocolate chips
  • 6 oz or 170 gr fresh Raspberries

Instructions

  1. Puree raspberries using food processor.
  2. Pour the raspberry mixture through a fine sieve to get rid of seeds. Set aside.
  3. Bring the heavy cream to a boil.
  4. Pour over 2 and 1/2 cup of white chocolate.
  5. Let sit for 5 min.
  6. Then use the mixer and mix for about 3 minutes. It will be smooth.
  7. Allow to cool for a few minutes (if it is not already) and add the raspberry juice.
  8. Mix well.
  9. Refrigerate until cold, at least 4 hours or overnight.
  10. So, you just made your White Chocolate Raspberry Cream.
  11. MAKING CHOCOLATE DISK
  12. gr Dark Link (70% cocoa)
  13. Cut the chocolate into small pieces.
  14. Melt the chocolate in a bowl set in a saucepan half-filled with hot water.
  15. Cut 2 stripes of parchment paper. The size is 14 inch long and 3 inch wide.
  16. Very quickly spread the chocolate on the paper stripes.
  17. Let cool until on the point of setting. (You will know. It is still soft but not melting)
  18. Using the cookie cutter cut into the shape you like.
  19. When the chocolate is firm, very carefully peel the paper away from the disk.
  20. Now, you can store in the fridge. (up to one week).
  21. ASSEMBLE THE CHOCOLATE TOWERS
  22. Prepare about 1/2 cup of blueberries for decoration.
  23. Fill the pastry bag with White Chocolate Raspberry Cream.
  24. Use 1M or 2D frosting tip.
  25. Pipe out a small rouse on chocolate disk,
  26. Arrange a few blueberries around the rose.
  27. Set the chocolate disk on top and press down gently.
  28. Pipe another rose and add blueberries.
  29. Cover with 3rd chocolate disk.
  30. Pipe your rose, add any decoration you like.
  31. Chocolate, sprinkles, blueberries...
  32. Enjoy.
  33. Keep going until you use all your disks.

Enjoy your CHOCOLATE moment!

Chocolate Mousse Towers from the best food blog 5starcookies-Blueberry Decorations
Chocolate Mousse Towers from the best food blog 5starcookies-Blueberry Decorations
Chocolate Mousse Towers from the best food blog 5starcookies-Blueberry
Chocolate Mousse Towers from the best food blog 5starcookies-Blueberry

“Chocolate does not ask silly question chocolate understands!”

Chocolate Mousse Towers from the best food blog 5starcookies-Enjoy
Chocolate Mousse Towers from the best food blog 5starcookies-Enjoy

Thank you for visiting my blog.

Have a nice week and take a little time to enjoy the chocolates.

Love and hugs

from your favorite food blog 5starcookies.com and your Cookie Quinn.

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