The top is covered with a deep dark chocolate icing.Įvery good boulangerie will make a version of this legendary cake and in the Paris Dalloyau store it is still one of their best-selling cakes. Known throughout the world, the rectangular cake is made of three layers of Joconde almond flavoured sponge soaked in coffee syrup and topped with coffee butter cream and chocolate ganache. It was a name that stuck, the Opera cake was born. His wife told him it reminded her of the Paris Opera House, Palais Garnier. He worked on layers and tastes and came up with a wonderfully sophisticated cake. 'Decadent' is a word that gets thrown around a lot with chocolate, but I dont think its cliche in this case. When inventing the Opera cake he wanted to make something that in taking one bite, would give a taste of the whole cake. My place of employment, Java Brewing Company, is now carrying a monthly gluten-free pastry, which for December is an opera cake by local bakery Cake Flour. It was the perfect match when Cyriaque, a genius with patisserie and an artist who created the most amazing cakes and sugar decorations, and Dalloyau got together. Dalloyau have been trading since 1682 and were suppliers to the court of Versailles. The creation of the cake goes back to 1955 when great French pastry chef Cyriaque Gavillon worked at the legendary Dalloyau shop in Paris. STORAGE: Store a room T under a glass bell for 2 days (during winter) or in the fridge for up to 4/5 days.There are many great French cakes but for connoisseurs, the cake known as Opera represents a taste of France at its most sophisticated and delicious. It would be good also with some pecans if you like them. NOTE: you can also just add the pears on the top, the cake will raise more. Add the rest 80 g of pears (in pieces or slices) and 30 g of choco chips.Ĥ – Bake the cake at 170 ☌ for 45 minutes, check the cooking with a stick, if it comes out dry the cake will be ready.ĥ – Let the cake cool before removing it from the pan. In a pan over a gentle heat, dissolve the sugar in three tablespoons of water and then boil it. Add 230 g of pieces for pears and 60 g chocolate chips and mix.ģ – Pour the mixture into the 20 cm pan previously lined with baking paper. For the crème au beurre, place the egg yolks in the bowl of a food mixer with the whisk attached. Add the sugar and continue mixing At the end add the powders: flour and baking previously sifted together. Cut into small pieces (or some in slices for the decoration on the top).Ģ – In a bowl, mix the milk and yogurt with a whisk, melt the chocolate with the oil and add it to the liquids. Then peel them and then remove the stalk and base, cut them into quarters and remove the core with the help of a small knife. To prepare the cake, wash the pears and dry them. 2 big pears peeled and cut into small pieces, about 310 g cut ġ – Pre heat the oven to 170 ☌, static.Reheat the remaining chocolate glaze in the microwave for about 15 seconds or until shiny and pourable but not hot. It can contains traces of soy and mustard. Chill the cake until the buttercream is firm, about 30 minutes. It’s in Italian but it contains: rice starch, rice flour, potato starch, sugar, thickener, guar gum and E464, natural flavors.
#Gluten free opera cake free
I used this mix of Gluten free flour which is amazing, I love the consistency it gives to the cake, it holds the structure very well. This decadent gluten free opera cake is rich, chocolatey and packed with espresso flavour. It’s super soft and moist and delicious that I wanted to share the recipe with you as soon as possibile!! You can find the recipe I made 1 year ago here : CHOCOLATE, PEAR & HAZELNUT CAKE Yesterday I made a new version of my Vegan Chocolate and Pear cake, this time it’s gluten free and without nuts.