Recipe

White Chocolate Opera Cake Recipe

Add Step-by-Step Photos	Ahmed1 / All my dishes 2 months, 2 weeks ago Known as both Clichy cake and Opéra cake. The recipe was sent to me from my friend Lor. I only changed in one layer in the filling. It was supposed to be a whole white chocolate but I used a plain chocolate mixture in the second cake layer. I have t... More Prep:60m Cook:12m Servings:20	Ahmed1
	delicious chocolate cake

egg whites

eggs and sugar

ground almonds

add flour

beat

fold egg whites

fold in butter

pour in pans

baked

flip and peel paper

making syrup for buu

beat eggs

add syrup

thickened

add butter

make white choc gana

fold in whip.cream

brush cake with syru

spread butter cream

spread white choc. g

spreaded

repeat with second c

make choc. ganach

spread

make final glaze

pour

decorate

trim edges

Add Photos

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Ingredients

For the joconde:

6 large egg whites, at room temperature

2 tbsp. (30 grams) granulated sugar

2 cups (225 grams) ground blanched almonds

2 cups icing sugar, sifted

6 large eggs

½ cup (70 grams) all-purpose flour

3 tbsp. (1½ ounces; 45 grams) unsalted butter, melted and cooled

Directions

Divide the oven into thirds by positioning a rack in the upper third of the oven and the lower third of the oven.

Preheat the oven to 425◦F. (220◦C).

Line two 12½ x 15½- inch (31 x 39-cm) jelly-roll pans with parchment paper and brush with melted butter.

In the bowl of a stand mixer fitted with the whisk attachment (or using a handheld mixer), beat the egg whites until they form soft peaks. Add the granulated sugar and beat until the peaks are stiff and glossy. If you do not have another mixer bowl, gently scrape the meringue into another bowl and set aside.

In another bowl beat the eggs, sugar and almonds on medium speed until light and voluminous, about 3 minutes. Add the flour and beat on low speed until the flour is just combined (be very careful not to over mix here!).

Using a rubber spatula, gently fold the meringue into the almond mixture and then fold in the melted butter. Divide the batter between the pans and spread it evenly to cover the entire surface of each pan.

Bake the cake layers until they are lightly browned and just springy to the touch. This could take anywhere from 5 to 9 minutes depending on your oven. Place one jelly-roll pan in the middle of the oven and the second jelly-roll pan in the bottom third of the oven.

Put the pans on a heatproof counter and run a sharp knife along the edges of the cake to loosen it from the pan. Cover each with a sheet of parchment or wax paper, turn the pans over, and unmold.

Carefully peel away the parchment, then turn the parchment over and use it to cover the cakes. Let the cakes cool to room temperature.

For the soaking syrup:

½ cup (125 grams) water

⅓ cup (65 grams) granulated sugar

1 to 2 tbsp. of the flavoring of your choice (i.e., vanilla extract, almond extract, cognac, Limon cello, coconut cream, honey etc.) I used lemon.

Stir all the syrup ingredients together in the saucepan and bring to a boil. Remove from the heat and let cool to room temperature.

For the butter cream :

1 cup (100 grams) granulated sugar

¼ cup (60 grams) water.

seeds of one vanilla bean (split a vanilla bean down the middle and scrape out the seeds) or 1 tbsp. pure vanilla extract

1 large egg

1 large egg yolk

1¾ sticks (7 ounces; 200 grams) unsalted butter, at room temperature .

flavouring of your choice (a tablespoon of an extract, a few tablespoons of melted white chocolate, citrus zest, etc.) I didn’t use any.

Combine the sugar, water and vanilla bean seeds or extract in a small saucepan and warm over medium heat just until the sugar dissolves. Continue to cook, without stirring, until the syrup reaches 225◦F (107◦C) on a candy thermometer. Once it reaches that temperature, remove the syrup from the heat. While the syrup is heating, begin whisking the egg and egg yolk at high speed in the bowl of your mixer using the whisk attachment. Whisk them until they are pale and foamy.

When the sugar syrup reaches the correct temperature and you remove it from the heat, reduce the mixer speed to low speed and begin slowly (very slowly) pouring the syrup down the side of the bowl being very careful not to splatter the syrup into the path of the whisk attachment. Some of the syrup will spin onto the sides of the bowl but don’t worry about this and don’t try to stir it into the mixture as it will harden!

Raise the speed to medium-high and continue beating until the eggs are thick and satiny and the mixture is cool to the touch (about 5 minutes or so). While the egg mixture is beating, place the softened butter in a bowl and mash it with a spatula until you have a soft creamy mass. With the mixer on medium speed, begin adding in two-tablespoon chunks. When all the butter has been incorporated, raise the mixer speed to high and beat until the butter cream is thick and shiny. At this point add in your flavoring and beat for an additional minute or so.

Refrigerate the butter cream, stirring it often, until it’s set enough (firm enough) to spread when topped with a layer of cake (about 20 minutes).

For the white chocolate ganache:

7 ounces white chocolate

1 cup plus 3 tbsp. heavy cream

Melt the white chocolate and the 3 tbsp. of heavy cream in a small saucepan. Stir to ensure that it’s smooth and that the chocolate is melted. Set aside to cool completely. In the bowl of a stand mixer, whip the remaining 1 cup of heavy cream until soft peaks form. Gently fold the whipped cream into the cooled chocolate to form a mousse. If it’s too thin, refrigerate it for a bit until its spread able. If you’re not going to use it right away, refrigerate until you’re ready to use.

For the chocolate ganache:

8 ounces plain chocolate, chopped

1 cup heavy cream

Heat cream until simmering point and pour over the chopped chocolate. Stir until smooth and cool completely stirring occasionally until thickened.

To assemble:

Place the first cake on a serving platter, brush with syrup. Spread half of the butter cream over and then spread the white chocolate ganache carefully. (I only used three quarters of the mixture). Top with the other cake and brush also with syrup. Spread the rest of the butter cream and then spread the plain chocolate mixture carefully. Chill

For the glaze:

14 ounces white chocolate, coarsely chopped

½ cup heavy cream.

Melt the white chocolate with the heavy cream. Whisk the mixture gently until smooth. Let cool for 10 minutes and then pour over the chilled cake. Using a long metal cake spatula, smooth out into an even layer. Place the cake into the refrigerator for 30 minutes to set.

For decoration:

Use melted chocolate to make any decorative pattern of your choice.

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Comments

berry 2 months, 2 weeks ago said:
Wow... beautiful design Ahmed... you are an artist.. 5 as usual.

ninnabj 2 months, 2 weeks ago said:
I can only say; Oh my! Fabulous!

mumtazcatering 2 months, 2 weeks ago said:
Ahhhhhhhhhhhhhhhhhh....Mmmmmmmmmmmmmmm......
can't talk with my mouth full!!!l.o.l.....:}
gets a 10++++++++++

greekgirrrl 2 months, 2 weeks ago said:
Incredibly beautiful..I will make this for my brother. He is a choral director and highly accomplished pianist! He'll absolutely love it.

momo_55grandma 2 months, 2 weeks ago said:
Have to start on this today and finish tomorrow Whew what a recipe. sounds delicous thanks to you and Lor.

angieaugusta 2 months, 2 weeks ago said:
Wow!!!spectacular.....

magali777 2 months, 2 weeks ago said:
Oh Ahmed this sure is a hard work, but it is worth it, looks beautiful, delicious, and talking as a designer I can say it has an incredible impact, the design is clean and with rythm too.
thanks!

mjcmcook 2 months, 2 weeks ago said:
Hello....
This CAKE has got to be one of the most
amazing 'Creations' that I have ever seen on this 'Recipe Site'!!...And the photos...!!!
A "5"FORKS!!!!!...What else could 'It' be?
Thank-you so much for sharing!
....mjcmcook....

jett2whit 2 months, 2 weeks ago said:
You have me singing! My oh my!! Looks wonderful

chihuahua 2 months, 2 weeks ago said:
Bravo Ahmed! You have my standing ovation. I love the name of the cake and presentation! Beautiful!

joe1155 2 months, 2 weeks ago said:
This sounds fantastic.

kimmer 2 months, 2 weeks ago said:
Absolutely beautiful Ahmed! Another great one as usual! Good to see you dear, hope all is well with you and yours. :)

vivian 2 months, 2 weeks ago said:
OMG!!!
Thank you for sending this to me Ahmed, I wouldn't have missed it for the world.
You could put this in an art gallery,
It is a work of art..
I know I have said it many many times...but .....you get better and better..IF THAT IS POSSIBLE!!!!

:-) Wonderful....

elgab89 2 months, 2 weeks ago said:
WOW! I wish I could give you a 100! I feel humble in front of your skills! Simply beautiful

cholena 2 months, 2 weeks ago said:
It's AWESOME .....

lor 2 months, 2 weeks ago said:
Dear Ahmed... Thank you for the acknowledgment that you gave me but you my friend deserve ALL THE CREDIT! BRAVO Ahmed, your cake looks spectacular!

krumkake 2 months, 2 weeks ago said:
Well, this one has me speechless, Ahmed - it is almost too beautiful to eat, but knowing what it is made of, I wouldn't be able to resist! Lor obviously knows what you excel at, and this recipe is proof positive that you MUST, you HAVE TO, you HAVE NO CHOICE but to pursue your dreams of a pastry shop...you would KNOCK YOUR CUSTOMERS OVER with your creations - beautiful, but also very delicious to eat. Sometimes, the beauty is only in the "looks" of the product, but you prove over and over again that beautiful creations can also be 5 star taste!!! Wonderful job, Ahmed...Krum

bluewaterandsand 2 months, 2 weeks ago said:
Amazing! I am so very impressed with this cake. Only the best from the best and my friend, you are the best!

mystic_river1 2 months, 2 weeks ago said:
Could anything be as lovely as this cake? Although this is just a 'note' Ahmed, and i know you don't have a 'staff' to help you, you have 'scaled' the heights and reached C over high 'C'. Pavarotti would have been honored had it been for him.
A stellar presentation worthy of encore after encore. Bravo for you and Brava for Lor! True friends. Very ^5. joymarie

trigger 2 months, 2 weeks ago said:
I love this Cake Ahmed can you make a Phantom of the Opera Cake next. White chocolate ganache is something I never made yet. This Is fantastic If I do visit you I will pay you for baking lessons.
I say this often you have out done yourself again, which is true!