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Opera chocolate sponge cake

Cooking recipes / Top Picks / Homemade cakes

12 servings
1 day

Almond flour - 70 g, Powdered sugar - 70 g, Wheat flour - 20 gr, Cocoa powder - 20 gr, Chicken eggs - 2 pcs., Egg whites - 2 pcs., Sugar - 2 tea liters, Butter - 20 g, Salt - to taste, Cream fat - 170 gr, White chocolate - 100 gr, Soluble coffee - 1.5 tea liters, Sugar - 15 gr, Fat cream - 80ml, Egg yolks - 2 pcs, Milk - 80ml, Dark chocolate - 80 gr, Gelatin - 3 gr, Water - 15 ml, Sugar - 2 kg, Coffee - 100 gr, Cognac - 1 kg, Chocolate - 30 gr, Cream - 500 gr

Ingredients for the Gioconda biscuit.

Ingredients for coffee cream.

Ingredients for chocolate creme.

Syrup for impregnating biscuits. To make it, combine all the ingredients.

Measure 30g of chocolate to rinse the lower bark.

Pre-cook the chocolate glaze. There are two recipes with a video of its preparation on the site.

Opera cake is usually rectangular or square, so it is convenient to use detachable frames to assemble it. This one is 16 cm across all sides. In area, it corresponds to a ring with a diameter of 18 cm.

First, soak the gelatin (3g) with cold water (15ml) and leave to rest.

For coffee cream, bring the cream to the boil.

Pour the chocolate broken into pieces with boiling cream and add the instant coffee. If you have insoluble coffee, add it to cold cream, bring it to a boil, let it brew, then bring it to a boil again and strain the mass to chocolate.

Stir the mixture well until smooth and chocolate dissolves completely.

Cover the resulting cream base with film in contact with the surface and leave to cool.

For the almond sponge, whisk the whites with a pinch of salt. When the foam is lush, add the sugar and whisk more.

Combine the almond flour and icing sugar. Add the eggs and whisk into the puffy foam.

Add the cocoa flour in two steps and mix with the folding movements, gently.

Add the whipped proteins and mix with the same folding movements.

Place the dough on a baking sheet or silicone rug with the sides. You need three cakes for the cake (we have 16 by 16 cm), you need to bake them at the same time. You can collect one of the cakes from trimmings, this is permissible.

Distribute the dough to the area you need.

Bake the biscuit in an oven preheated to 175-180 degrees for 12-15 minutes.

Transfer the finished sponge cake to a grate.

Cut the cakes into a cake size. Melt the chocolate for the lower bark.

Brush one side of one bark (it will be the bottom) with chocolate and let the chocolate set.

For chocolate cream, pour milk and cream into the saute pan. Heat up.

Beat the yolks into a foam with the sugar. Add the warm milk with the cream and whisk together more.

Transfer the resulting mass back to the saucepan and put it on the stove for low heat.

Constantly stirring and periodically removing the sauté pan from the heat, make Anglaise cream. In consistency, it looks like pancake dough, a little thicker.

Add the gelatin, turn off the heat and mix well.

Pour over the chocolate with the resulting cream.

Whisk and the creme is done.

Release the cooled cream from the film and whisk.

Beat first at low speeds, then increase the speed to maximum. It turns out thick and lush cream. There is a danger of interrupting, watch out.

To assemble the cake, line the board with film, place the frame, line the sides with tape. Place the lower cake of chocolate down the frame and soak it.

Put in half the coffee cream.

Lay out the second cake, soak it and lay out the remaining cream.

Lay out the third cake and soak it.

Put the cake on chocolate creme. Align the top. Put the cake in the freezer for at least 4 hours.

To make the inscription as in the photo, print the stencil on paper, attach the film to it and apply melted chocolate on the stencil. Allow it to set and remove from the film.

Release the frozen cake from the film and frames and place on a glazing stand. There is a separate video and recipe about glaze in more detail, there is everything about the stand, and everything about the glaze temperature. Cover the cake with icing and let it drain.

Trim the sides. The opera is famous for its perfect slices.

Garnish the cake, let stand for a couple of hours.

This is how he is on the cut. The most famous pastry shops sell (or serve) this dessert in the form of rectangular cakes.