OPERA CAKE II

yield: Makes 6 to 8 servings
active time: 2 hr
total time: 3 1/2 hr (includes chilling buttercream and glaze)
There are many stories about the origins of this cake, known as both Clichy cake and Opéra cake. Many believe that Louis Clichy was its creator... more ›
var recipeIntroText = "There are many stories about the origins of this cake, known as both Clichy cake and Opéra cake. Many believe that Louis Clichy was its creator because he premiered the gâteau, with his name written across the top, at the 1903 Exposition Culinaire in Paris. It became the signature cake of Clichy's shop on the Boulevard Beaumarchais. However, another pastry shop, Dalloyau, sold a very similar dessert, known as L'Opéra (in honor of the Paris Opera), and some claim that theirs was the original.";

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IngredientsFor almond sponge cake

3 tablespoons cake flour (not self-rising), sifted after measuring, plus additional for dusting pan
2 whole large eggs at room temperature for 30 minutes
1 cup almond flour (3 1/2 oz) or 2/3 cup blanched whole almonds (see cooks' note, below)
1/2 cup confectioners sugar, sifted after measuring
2 large egg whites at room temperature for 30 minutes
1/8 teaspoon cream of tartar
1/8 teaspoon salt
1 tablespoon granulated sugar
2 tablespoons unsalted butter, melted, foam discarded, and butter cooled For coffee syrup
1 teaspoon instant-espresso powder
1/2 cup plus 1 tablespoon water
1/2 cup granulated sugar
1/4 cup Cognac or other brandy For coffee buttercream
2 teaspoons instant-espresso powder
1/4 cup plus 1 tablespoon water
6 tablespoons granulated sugar
2 large egg yolks
1 stick (1/2 cup) unsalted butter, cut into 1/2-inch cubes and softened For chocolate glaze
3/4 stick (6 tablespoons) unsalted butter
7 oz fine-quality bittersweet chocolate (not unsweetened; preferably 70 to 71% cacao), coarsely chopped

Special equipment: a 15- by 10-inch shallow baking pan; an offset metal spatula; a candy thermometer; a small sealable plastic bag

Preparation

Make sponge cake:Put oven rack in middle position and preheat oven to 425°F. Butter baking pan, then line bottom with a sheet of parchment or wax paper, leaving a 1-inch overhang on short sides, and generously butter paper. Dust pan with cake flour, knocking out excess.
Beat whole eggs in a large bowl with a handheld electric mixer at high speed until eggs have tripled in volume and form a ribbon when beaters are lifted, 2 to 3 minutes. Reduce speed to low, then add almond flour and confectioners sugar and mix until just combined. Resift cake flour over batter and gently fold in.

Beat egg whites in a bowl with cleaned beaters at medium speed until foamy. Add cream of tartar and salt and beat until whites just hold soft peaks. Add granulated sugar, then increase speed to high and beat until whites just hold stiff peaks.

Fold one third of whites into almond mixture to lighten, then fold in remaining whites gently but thoroughly. Fold in butter, then pour batter evenly into baking pan, spreading gently and evenly with offset spatula and being careful not to deflate (batter will be about 1/4 inch thick).
Bake until very pale golden, 8 to 10 minutes, then cool in pan on a rack 10 minutes.
Loosen edges of cake with spatula, then transfer cake (on paper) to a cutting board. Cut cake into strips and squares. Trim outside edges slightly, then carefully peel paper from strips and squares and set back on paper.

Make coffee syrup:Stir together espresso powder and 1 tablespoon water until powder is dissolved. Bring sugar and remaining 1/2 cup water to a boil in a 1- to 2-quart heavy saucepan, stirring until sugar is dissolved. Reduce heat and simmer syrup, without stirring, 5 minutes. Remove from heat and stir in Cognac and coffee mixture.

Make coffee buttercream:Stir together espresso powder and 1 tablespoon water until powder is dissolved. Bring sugar and remaining 1/4 cup water to a boil in a very small heavy saucepan, stirring until sugar is dissolved. Boil, without stirring, washing down any sugar crystals on side of pan with a pastry brush dipped in cold water, until syrup registers 238°F on thermometer (soft-ball stage; see cooks' note, below).

While syrup boils, beat yolks in a large bowl with cleaned beaters at medium speed 1 minute.
Add hot syrup to yolks in a slow stream (try to avoid beaters and side of bowl), beating, then add coffee mixture and beat until completely cool, 3 to 5 minutes. Beat in butter, 1 piece at a time, and beat until thickened and smooth.

Make glaze:Melt butter and all but 2 tablespoons chopped chocolate in a double boiler or in a metal bowl set over a saucepan of barely simmering water, stirring occasionally, until smooth. Remove top of double boiler and stir in remaining 2 tablespoons chocolate until smooth, then cool glaze until room temperature but still liquid.

Assemble cake:Put 1 cake square on a plate, then brush generously with one third of coffee syrup. Spread half of buttercream evenly over top with cleaned offset spatula, spreading to edges.

Arrange both cake strips side by side on top of first layer (any seam will be hidden by next layer), then brush with half of remaining coffee syrup. Spread half of glaze evenly over top, spreading just to edges.
Top with remaining cake square and brush with remaining coffee syrup. Spread remaining buttercream evenly over top, spreading just to edges. Chill cake until buttercream is firm, about 30 minutes.
Reheat remaining glaze over barely simmering water just until shiny and spreadable (but not warm to the touch), about 1 minute. Pour all but 1 tablespoon glaze over top layer of cake and spread evenly just to edges. Scrape remaining tablespoon glaze into sealable plastic bag and twist bag so glaze is in 1 corner. Snip a tiny hole in corner and decorate cake (leave a 1/2-inch border around edges). Chill cake until glaze is set, about 30 minutes, then trim edges slightly with a sharp serrated knife.
Cooks' notes: If you can't find almond flour, you can pulse whole almonds with the confectioners sugar in a food processor until powdery (be careful not to grind to a paste). To take the temperature of a shallow amount of syrup, put bulb in saucepan and turn thermometer facedown, resting other end against rim of saucepan. Check temperature frequently. Opéra cake can be made 2 days ahead. Cover sides with strips of plastic wrap and top of cake loosely with plastic wrap (once glaze is set) and chill cake. Remove plastic wrap from top immediately after removing cake from refrigerator and bring cake to room temperature, 30 minutes to 1 hour.

OPERA CAKE

Opera Cakeby Lucie Renaud / May 1, 2002
Version française...
photo: Russell Proulx

Gioconda biscuit

125 g non bleached powdered almonds
125 g sugar
30 g flour
4 egg yolks
25 g butter
4 egg whites
20 g sugar

Chocolate ganache

5 g instant coffee
200 g bittersweet couverture chocolate
150 g 35% cream

Coffee buttercream

15 g instant coffee
200 g sugar
70 g water
2 eggs
200 g unsalted butter

Glazing

80 g bittersweet couverture
80 g 35% cream

Gioconda biscuit:

Whip together the almonds, sugar, flour and egg yolks for approximately 15 minutes. Beat the egg whites and sugar until stiff. Gently blend in the egg whites to the rest of the preparation using a spatula. Melt the butter, let cool and add to the mixture. Spread the preparation on parchment paper. Cook at 250 ºC 5–7 minutes. Remove the biscuit from the plaque as soon as it comes out of the oven.

Coffee buttercream:

Cook the sugar in 70 g of water until it reaches the small ball degree. Add 1 whipped whole egg and one yolk to the sugar mixture. Whip the mixture until it cools down. Gradually add previously softened butter and continue whipping. The mixture should double in volume and whiten. Add 15 g of coffee dissolved in a small amount of water.

Chocolate ganache:

Bring the cream to a boil with the remaining coffee. Blend in the chopped chocolate. Allow to cool.

Combination:

Divide the rolled out Gioconda biscuit dough into 3 equal parts. Spread the ganache on a first layer of dough. Cover with the next layer, garnishing with the coffee buttercream. Cover with the last layer. Cool. Chop up the topping chocolate and mix with the cream. Bring to a boil. Glaze the cake.

Traditionally the word "Opera" is written on the cake. Certain pastry chefs would rather cover the cake in black or white chocolate in which musical instruments or notes are imprinted. Others choose an edible gold leaf cover giving the dessert a more "theatrical" touch. 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. The waiter then takes two tiny chocolate pans from the two "burners" on the stove and pours a fruit sauce directly on the cake.

PEANUT BUTTER POUND CUP CAKE

Peanut Butter Pound Cup Cake

Ingredients

1 cup of butter
1 cups of granulated sugar
1 cup of firmly packed light brown sugar
½ cups of creamy peanut butter (saya habiskan botol kecil tu)
5 eggs
1 tablespoon of vanilla
3 cups of cake flour
½ teaspoon of salt
¼ teaspoon of baking soda
1 cup of milk (susu segar)

Method

Cream butter and granulated sugar until light and fluffy.
Add brown sugar and peanut butter and continue beating thoroughly.
Add eggs, One at a time, beating wll after each addition ; add vanilla and blend well.
Sift Together the dry ingredients and add alternately with the milk.
Pour into a Large, lightly greased tube pan. Bake at 325 degrees F for around an hour or until it tests done.

Old-Fashioned Chocolate Cake

Ingredients:

• 3/4 cup (1-1/2 sticks) butter or margarine, softened
• 1-2/3 cups sugar
• 3 eggs
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 2/3 cup HERSHEY'S Cocoa
• 1-1/4 teaspoons baking soda
• 1 teaspoon salt
• 1/4 teaspoon baking powder
• 1-1/3 cups water
• 1/2 cup finely crushed hard peppermint candy(optional)
• ONE-BOWL BUTTERCREAM FROSTING(recipe follows)
• Additional crushed hard peppermint candy(optional)

Directions:
1. Heat oven to 350°F. Grease and flour two 9-inch round baking pans or one 13x9x2-inch baking pan.

2. Combine butter, sugar, eggs and vanilla in large bowl; beat on high speed of mixer 3 minutes. Stir together flour, cocoa, baking soda, salt and baking powder; add alternately with water to butter mixture, beating until blended. Add candy, if desired. Pour batter into prepared pans.

3. Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely.

4. Frost with ONE-BOWL BUTTERCREAM FROSTING. Just before serving, garnish with peppermint candy, if desired. 8 to 10 servings.

ONE-BOWL BUTTERCREAM FROSTING
6 tablespoons butter or margarine, softened
2-2/3 cups powdered sugar
1/2 cup HERSHEY'S Cocoa
1/3 cup milk
1 teaspoon vanilla extract

Beat butter in medium bowl. Add powdered sugar and cocoa alternately with milk, beating to spreading consistency (additional milk may be needed). Stir in vanilla. About 2 cups frosting.

CHOCOLATE CUPCAKES: Fill paper-lined muffin cups (2-1/2 inches in diameter) 2/3 full with batter. Bake at 350°F for 20 to 25 minutes; cool. Frost. About 2-1/2 dozen cupcakes.

Creme de Cacao Torte

Ingredients:

• 2/3 cup butter or margarine, softened
• 1-2/3 cups sugar
• 3 eggs
• 1/2 teaspoon vanilla extract
• 2 cups all-purpose flour
• 2/3 cup HERSHEY'S Cocoa
• 1-1/4 teaspoons baking soda
• 1/4 teaspoon baking powder
• 1-1/3 cups milk
• 2 tablespoons creme de cacao (chocolate-flavored liqueur)(optional)
• CREME DE CACAO FILLING(recipe follows)
• CHOCOLATE GANACHE GLAZE(recipe follows)

Directions:
Heat oven to 350°F. Grease and flour two 9-inch round baking pans. In large bowl, beat butter, sugar, eggs and vanilla until blended. Stir together flour, cocoa, baking soda and baking powder; add to butter mixture alternately with milk, blending just until combined. Pour batter into prepared pans. Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Sprinkle each layer with 1 tablespoon creme de cacao; cool completely. Meanwhile, prepare CREME DE CACAO FILLING. Split each cake layer horizontally into 2 layers. Place one layer on serving plate; spread with one-third of FILLING. Repeat layering with remaining cake and FILLING, ending with cake layer. Cover tightly; refrigerate at least 8 hours. Prepare CHOCOLATE GANACHE GLAZE; spoon on top of chilled cake, allowing glaze to drizzle down side of cake. Refrigerate. 10 to 12 servings.

CREME DE CACAO FILLING: In small bowl, beat 1 cup (1/2 pt.) cold whipping cream, 2 tablespoons creme de cacao (optional) and 1 tablespoon HERSHEY'S Cocoa until stiff. Cover; refrigerate. About 2 cups.

CHOCOLATE GANACHE GLAZE
1 HERSHEY'S SPECIAL DARK Chocolate Bar (7 oz.), broken
into pieces
1/4 cup whipping cream
1 tablespoon butter
1-1/2 teaspoons creme de cacao (chocolate-flavored liqueur) or
water

Combine chocolate bar pieces, whipping cream and butter in medium saucepan; cook over low heat, stirring constantly, until chocolate is melted and mixture is smooth. Stir in creme de cacao. Cool to lukewarm (glaze will be slightly thickened). About 1 cup.

Chocolate Sour Cream Cake

Ingredients:

• 1-3/4 cups all-purpose flour
• 1-3/4 cups sugar
• 3/4 cup HERSHEY'S Cocoa
• 1-1/2 teaspoons baking soda
• 1 teaspoon salt
• 2/3 cup butter or margarine, softened
• 1 container (16 oz.) dairy sour cream
• 2 eggs
• 1 teaspoon vanilla extract
• FUDGE FROSTING(recipe follows)

Directions:
1. Heat oven to 350°F. Grease and flour 13x9x2-inch baking pan.

2. Stir together flour, sugar, cocoa, baking soda and salt in large bowl. Add butter, sour cream, eggs and vanilla; beat on medium speed of mixer 3 minutes. Pour batter into prepared pan.

3. Bake 40 to 45 minutes or until wooden pick inserted in center comes out clean. Cool in pan on wire rack. Frost with FUDGE FROSTING. 12 to 15 servings.


FUDGE FROSTING

3 tablespoons butter or margarine
1/3 cup HERSHEY'S Cocoa
1-1/3 cups powdered sugar
2 to 3 tablespoons milk
1/2 teaspoon vanilla extract

Melt butter in small saucepan over low heat. Add cocoa; cook, stirring constantly, just until mixture begins to boil. Pour mixture into medium bowl; cool completely. Add powdered sugar alternately with milk to cocoa mixture, beating to spreading consistency. Stir in vanilla. About 1 cup frosting.

CHOCOLATE SQUARES WITH NUTTY CARAMEL

Chocolate Squares with Nutty Caramel Sauce

Ingredients:

• 1 cup sugar
• 3/4 cup all-purpose flour
• 1/2 cup HERSHEY'S SPECIAL DARK Cocoa or HERSHEY'S Cocoa
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 3/4 cup vegetable oil
• 3 eggs
• 1/4 cup milk
• 1/2 teaspoon vanilla extract
• 1 bag (14 oz.) caramel candies
• 1/2 cup water
• 1 cup pecan pieces
• Sweetened whipped cream(optional)

Directions:
1. Heat oven to 350°F. Grease bottom only of 8-inch square baking pan.

2. Stir together sugar, flour, cocoa, baking powder and salt in medium bowl. Add oil, eggs, milk and vanilla; beat until smooth. Pour batter into prepared pan.

3. Bake 35 to 40 minutes or until wooden pick inserted in center comes out clean. Cool completely in pan on wire rack.

4. Remove wrappers from caramels. Combine caramels and water in small saucepan. Cook over low heat, stirring occasionally, until smooth and well blended. Stir in pecans; cool until thickened slightly. Cut cake into squares; serve with warm caramel nut sauce and sweetened whipped cream, if desired. 9 servings.

Chocolate Orange Marble Chiffon Cake

Ingredients:

• 1/3 cup HERSHEY'S Cocoa
• 1/4 cup hot water
• 1-1/2 cups plus 3 tablespoons sugar, divided
• 2 tablespoons plus 1/2 cup vegetable oil, divided
• 2-1/4 cups all-purpose flour
• 3 teaspoons baking powder
• 1 teaspoon salt
• 3/4 cup cold water
• 7 egg yolks
• 1 cup (about 8) egg whites
• 1/2 teaspoon cream of tartar
• 1 tablespoon freshly grated orange peel
• ORANGE GLAZE(recipe follows)

Directions:
1. Remove top oven rack; move other rack to lowest position. Heat oven to 325°F.

2. Stir together cocoa and hot water in medium bowl; stir in 3 tablespoons sugar and 2 tablespoons oil; set aside. Stir together flour, remaining 1-1/2 cups sugar, baking powder and salt in large bowl; add cold water, remaining 1/2 cup oil and egg yolks; beat with spoon until smooth.

3. Beat egg whites and cream of tartar in another large bowl on high speed of mixer until stiff peaks form. Pour egg yolk mixture in a thin stream over beaten whites, gently folding just until blended. Remove 2 cups batter; add to chocolate mixture, gently folding in until well blended. Fold orange peel into remaining batter.

4. Spoon half of orange batter into ungreased 10-inch tube pan; drop half the chocolate batter on top by spoonfuls. Repeat layers of orange and chocolate batters. Gently swirl with knife for marbled effect, leaving definite orange and chocolate areas.

5. Bake 1 hour and 15 to 20 minutes or until top springs back when touched lightly. Immediately invert cake in pan onto heatproof funnel; cool completely. Remove cake from pan; invert onto serving plate. Prepare ORANGE GLAZE; spread over top of cake, allowing glaze to run down sides. Garnish as desired. 12 to 16 servings.

ORANGE GLAZE: Melt 1/3 cup butter or margarine in medium saucepan over low heat. Remove from heat; gradually add 2 cups powdered sugar, 2 to 3 tablespoons orange juice and 1/2 teaspoon freshly grated orange peel, beating with whisk until smooth and of desired consistency. About 1-1/2 cups glaze.

Black Magic Cake

Ingredients:

• 2 cups sugar
• 1-3/4 cups all-purpose flour
• 3/4 cup HERSHEY'S Cocoa
• 2 teaspoons baking soda
• 1 teaspoon baking powder
• 1 teaspoon salt
• 2 eggs
• 1 cup buttermilk or sour milk*
• 1 cup strong black coffee OR 2 teaspoons powdered instant coffee plus 1 cup boiling water
• 1/2 cup vegetable oil
• 1 teaspoon vanilla extract

Directions:
1. Heat oven to 350°F. Grease and flour two 9-inch round baking pans or one 13x9x2-inch baking pan.

2. Stir together sugar, flour, cocoa, baking soda, baking powder and salt in large bowl. Add eggs, buttermilk, coffee, oil and vanilla; beat on medium speed of mixer 2 minutes (batter will be thin). Pour batter evenly into prepared pans.

3. Bake 30 to 35 minutes for round pans, 35 to 40 minutes for rectangular pan or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely. Frost as desired. Yields 10 to 12 servings.

* To sour milk: Use 1 tablespoon white vinegar plus milk to equal 1 cup.