Opera Cake 歌剧院蛋糕

Learn how to make Opera Cake recipe at home – a heavenly tasty chocolate and coffee cake that gives you a unique combination of mouthfeel and taste. Each layer of chocolate ganache and coffee buttercream between the joconde sponge cake is will make you so appetising. It’s a classic French dessert that you will not want to miss. 学习如何在家制作歌剧院蛋糕 – 一个拥有独特口感和味道的巧克力与咖啡结合的蛋糕。一层层的巧克力酱和咖啡奶油霜叠在海绵蛋糕中更是让人垂涎三尺。是一个你不想错过的法式甜点哦。

Servings	Prep Time	Cook Time	Total Time
6 slices	1 hours 30 minutes	30 minutes	2 hours

Difficulty	Cuisine	Course
Hard	Universal	Dessert

Ingredients

Joconde Sponge Cake

• 3 whole eggs
• 3 egg whites
• 75g powder sugar
• 100g almond flour
• 30g low protein flour
• 1tsp vanilla extract
• 40g sugar

Coffee Buttercream

• 3 egg yolks
• 5g instant coffee
• 65g sugar
• 180g unsalted butter

Chocolate Ganache

• 125g heavy cream
• 125g dark chocolate

Coffee Syrup

• 7g instant coffee
• 30g sugar
• 130g hot water

Chocolate Glaze

• 100g dark chocolate
• 15g vegetable oil

Directions

Watch the video tutorial for more details and tips

Preparing Sponge Cake

1. Mix the 3 whole eggs and 75g powder sugar. Whisk it until foamy.
2. Sift the 30g low protein flour and 100g almond flour and put the 1tsp vanilla extract on the mixture. Whisk well.
3. Separate 3 eggs white and yolk in two separate bowl. Set the egg yolks aside for making coffee buttercream.
4. Beat the egg whites until foamy. Gradually add 40g sugar and whisk it until soft peaks form.
5. Fold the egg white and the batter gently.
6. Flatten the batter on baking pan and bake in oven with 180ºC for 15 minutes.

Preparing Chocolate Ganache

1. Boil 125g heavy cream with a small pot.
2. Pour the hot heavy cream on the 125g dark chocolate.
3. Stir until the dark chocolate completely melted and set aside.

Preparing Coffee Buttercream

1. Melt 5g instant coffee, 65g sugar with 62g of hot water in a saucepan.
2. Beat the egg yolks until it turns creamy.
3. Pour the sugar and coffee mixture into the egg yolks. Mix it evenly.
4. Put 180g unsalted butter into the mixtures and continue mix it until smooth and fluffy.

Preparing Coffee Syrup

1. Melt 7g instant coffee and 30g sugar with 130g hot water in a saucepan.

Assembling the Cake

1. Separate the baked sponge cake from the pan.
2. Trim the uneven edges and cut equally into 4 slices.
3. Brush the sponge cake layer with the coffee syrup.
4. Spread a layer of chocolate ganache on the cake.
5. Add another layer of sponge cake and brush with the coffee syrup.
6. Spread a layer of coffee buttercream on the brushed sponge cake.
7. Repeat step 2 – 6 again.

Preparing Chocolate Glaze

1. Melt 100g dark chocolate using water bath.
2. Add 15g vegetable and mix evenly.
3. Pour the melted chocolate on the assembled cake and spread evenly.
4. Cut the edges of the cake.
5. Cut the cake to the size that you like.
6. Decorate the Opera cake as you wish.

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材料

蛋糕

• 3 鸡蛋
• 3 蛋白
• 75g 糖粉
• 100g 杏仁粉
• 30g 低筋面粉
• 1tsp 香草精
• 40g 白糖

咖啡奶油霜

• 3 蛋黄
• 5g 即溶咖啡
• 65g 糖
• 180g 无盐奶油

巧克力酱

• 125g 动物性奶油
• 125g 黑巧克力

咖啡酱

• 7g 即溶咖啡
• 30g 白糖

巧克力淋面

• 100g 黑巧克力
• 15g 植物油

步骤

细节请观看视频

准备蛋糕体

1. 将75g白糖加入3颗鸡蛋中。搅拌至泡沫状。
2. 将30g低筋面粉和100g杏仁粉过筛加入，也把1tsp香草精加入后搅拌均匀。
3. 将3颗蛋黄和蛋白分开。把蛋黄放置一旁待用与咖啡奶油霜。
4. 将蛋白打至泡沫状。慢慢地加入40g白糖再打到湿性发泡。
5. 用橡皮刮刀稍微拌蛋白和面糊。
6. 将面糊放在方块模上，磨平，以180度C烘培15分钟。

准备巧克力酱

1. 将125g动物性奶油加热。
2. 将热奶油倒入125g黑巧克力上。
3. 搅拌至黑巧克力融化。

准备咖啡奶油霜

1. 将5g即溶咖啡，65g白糖以62g热水融化。
2. 将蛋黄搅拌。
3. 将糖和咖啡汁倒入蛋黄中，搅拌均匀。
4. 加入180g无盐奶油后搅拌至光滑。

准备咖啡汁

1. 将7g即溶咖啡和30g糖以130g热水融化。

组合蛋糕

1. 将蛋糕取出
2. 将不平均的边切掉，切成四块。
3. 将一层的蛋糕涂上咖啡汁。
4. 涂上一层巧克力酱。
5. 再放上一层蛋糕，涂上咖啡汁。
6. 再涂上一层咖啡奶油霜。
7. 重复步骤2 – 4一次。

准备巧克力淋面

1. 将100g黑巧克力隔热水融化。
2. 加入15g植物油后搅拌均匀。
3. 将融化的巧克力倒上蛋糕上，涂抹均匀。
4. 将蛋糕边切除。
5. 将蛋糕切成小块。
6. 按照您的喜爱装饰蛋糕。