Gradually beat in lukewarm melted chocolate. Add eggs 1 at a time, beating well after each addition and stopping occasionally to scrape down sides of bowl. Using electric mixer, beat sugar, butter, and vanilla in large bowl to blend. Whisk flour, baking soda, and salt in medium bowl. Melt chocolate in top of double boiler over simmering water, stirring until melted and smooth. For cake: Preheat oven to 325☏ Butter two 9-inch-diameter cake pans with 2-inch-high sides line bottoms with parchment paper rounds.Teaspoon unflavored gelatin, softened in 1 tablespoon water 10 minutes Tablespoon instant espresso powder or 1 tablespoon instant coffee powder Le père de l’« opéra » est Cyriaque Gavillon de la maison Dalloyau.Ounces bittersweet chocolate, chopped (not unsweetened or semisweet) Gaston Lenôtre avait revendiqué l’invention du gâteau « opéra » (biscuit et ganache au chocolat parfumé au café). ^ Jean-Claude Ribaut (10 January 2009).'Dalloyau au Moulin-Rouge, la fête des sens - Des petits rats de l'Opéra aux Doriss girls'. L’histoire veut que cet entremets ait été baptisé en hommage aux entrechats d’une danseuse étoile et de ses petits rats qui venaient à l’heure du thé s’égailler dans la boutique du faubourg Saint-Honoré. Le fameux gâteau, composé de trois feuilles de biscuit joconde, garni de crème au beurre café et de ganache au chocolat, est une invention de Cyriaque Gavillon, le grand-père de Christelle Bernardé, actuelle coprésidente de la maison Dalloyau. Spécialités : Gâteau Grand-Hôtel, Gâteau Opéra, Plum-cakes. ^ 'Pâtisserie du Grand-Hôtel, 1 rue Auber.Gaston Lenôtre (1920–2009) claimed he invented the dessert in 1960. Cyriaque Gavillon claimed to have created the cake there in 1955 and that his wife Andrée Gavillon named it after the Opéra Garnier. The cake was popularized by the French pâtisserie house Dalloyau, but its origin is unclear. Origin Īn advertisement in Le Gaulois in 1899 offers a ' gâteau opéra'.

Edible gold leaf is sometimes added to the presentation. Its namesake originates from the layers resembling the levels of an opera house.Īccording to Larousse Gastronomique, ' Opéra gâteau is an elaborate almond sponge cake with a coffee and chocolate filling and icing.' Traditionally, the word Opera is also written on top of the chocolate glaze. It is made with layers of almond sponge cake (known as Joconde in French) soaked in coffee syrup, layered with ganache and coffee (or Grand Marnier) French buttercream, and covered in a chocolate glaze. Opera cake ( French: Gâteau opéra) is a French cake.

Mexican opera cake