Īs we have shown over the preceding months, almost from its beginning opera has inspired culinary creations from the most rustic ( Pasta alla Norma ) to the most sophisticated ( Semifreddo ). The recipe for this cake can be found at. Fortunately though, the process is illustrated with a number of explanatory pictures. The "Meilleur du chef" French website offers a very elaborate and rather difficult version of this recipe. The waiter then takes two tiny chocolate pans from the two "burners" on the stove and pours a fruit sauce directly on the cake. Jacques Torres, a star pastry chef at New York's chic Le Cirque restaurant, serves the cake with a small, 10 cm-high chocolate stove.
Others choose an edible gold leaf cover giving the dessert a more "theatrical" touch. Certain pastry chefs would rather cover the cake in black or white chocolate in which musical instruments or notes are imprinted. Traditionally the word "Opera" is written on the cake. Chop up the topping chocolate and mix with the cream. Cover with the next layer, garnishing with the coffee buttercream. Spread the ganache on a first layer of dough. Allow to cool.Ĭombination: Divide the rolled out Gioconda biscuit dough into 3 equal parts. Add 15 g of coffee dissolved in a small amount of water.Ĭhocolate ganache: Bring the cream to a boil with the remaining coffee. The mixture should double in volume and whiten. Gradually add previously softened butter and continue whipping. Add 1 whipped whole egg and one yolk to the sugar mixture. Remove the biscuit from the plaque as soon as it comes out of the oven.Ĭoffee buttercream: Cook the sugar in 70 g of water until it reaches the small ball degree. Spread the preparation on parchment paper. Melt the butter, let cool and add to the mixture. Gently blend in the egg whites to the rest of the preparation using a spatula. Beat the egg whites and sugar until stiff. Gioconda biscuit: Whip together the almonds, sugar, flour and egg yolks for approximately 15 minutes.
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