Ingredients with Measurements:
For the Cake Layers:
- 4 large eggs, separated
- 1/2 cup granulated sugar
- 1/2 cup all-purpose flour
- 1/4 cup unsalted butter, melted and cooled
- 1/4 cup almond flour
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon salt
For the Caramel Buttercream:
- 1 cup granulated sugar
- 1/4 cup water
- 1/2 cup heavy cream
- 1/2 cup unsalted butter, softened
- 1/2 teaspoon salt
For the Chocolate Ganache:
- 1/2 cup heavy cream
- 1/2 cup semisweet chocolate chips
Special Equipment Needed:
- Stand mixer or hand mixer
- 2 (9-inch) cake pans
- Candy thermometer
- Offset spatula
- Piping bag and tip
Step-by-Step Instructions:
1. Preheat the oven to 350°F. Grease and line two 9-inch cake pans with parchment paper.
2. In a large bowl, beat the egg yolks with the sugar until pale and thick. Add the melted butter and vanilla extract, and mix well.
3. In a separate bowl, whisk together the all-purpose flour, almond flour, and salt. Add the dry ingredients to the egg yolk mixture and mix until just combined.
4. In another large bowl, beat the egg whites until stiff peaks form. Gently fold the egg whites into the cake batter until no streaks remain.
5. Divide the batter evenly between the prepared cake pans and smooth the tops with an offset spatula. Bake for 12-15 minutes, or until the cakes are golden brown and spring back when lightly touched. Let cool completely.
6. To make the caramel buttercream, combine the sugar and water in a medium saucepan. Cook over medium heat, stirring occasionally, until the sugar dissolves. Increase the heat to high and cook, without stirring, until the mixture turns a deep amber color and reaches 350°F on a candy thermometer.
7. Remove the pan from the heat and slowly pour in the heavy cream, whisking constantly. Be careful as the mixture will bubble up. Add the butter and salt, and whisk until smooth. Let cool to room temperature.
8. To make the chocolate ganache, heat the heavy cream in a small saucepan until it just begins to simmer. Remove from the heat and add the chocolate chips. Let sit for 1-2 minutes, then whisk until smooth.
9. To assemble the cake, place one cake layer on a cake stand or plate. Spread a layer of caramel buttercream on top, then place the second cake layer on top. Spread another layer of caramel buttercream on top, then pour the chocolate ganache over the cake, letting it drip down the sides.
10. Pipe any remaining caramel buttercream on top of the cake in decorative swirls. Chill the cake for at least 1 hour before serving.
Time:
Preparation time: 30 minutes
Cooking time: 15 minutes
Chilling time: 1 hour
Temperature:
Oven temperature: 350°F
Serving size:
12 servings
Nutritional information:
Calories per serving: 420
Total fat: 26g
Saturated fat: 15g
Cholesterol: 125mg
Sodium: 200mg
Total carbohydrate: 44g
Dietary fiber: 1g
Total sugars: 37g
Protein: 4g
Substitutions for ingredients:
- Almond flour can be substituted with hazelnut flour or all-purpose flour.
- Semisweet chocolate chips can be substituted with dark chocolate or milk chocolate chips.
Variations:
- Add a layer of sliced bananas or strawberries between the cake layers for a fruity twist.
- Use a different type of frosting, such as Swiss meringue buttercream or cream cheese frosting.
- Add a splash of rum or brandy to the caramel buttercream for a boozy flavor.
Tips and Tricks:
- Make sure to let the cakes cool completely before assembling the cake to prevent the frosting from melting.
- Use a serrated knife to level the cake layers before assembling for a more even cake.
- Chill the cake in the fridge for 10-15 minutes before adding the chocolate ganache to prevent it from melting.
Storage Instructions:
Store the cake in an airtight container in the fridge for up to 3 days.
Reheating Instructions:
Let the cake sit at room temperature for 30 minutes before serving to bring it back to room temperature.
Presentation Ideas:
- Dust the top of the cake with cocoa powder or powdered sugar for a simple decoration.
- Top the cake with fresh berries or edible flowers for a pop of color.
- Use a cake comb or fork to create a textured design on the sides of the cake.
Garnishes:
- Fresh berries
- Edible flowers
- Chocolate shavings
- Caramel drizzle
Pairings:
- Coffee or espresso
- Hot chocolate
- Red wine, such as Cabernet Sauvignon or Merlot
Suggested Side Dishes:
- Fresh fruit salad
- Vanilla ice cream
- Whipped cream
Troubleshooting Advice:
- If the caramel buttercream is too runny, chill it in the fridge for 10-15 minutes before using.
- If the chocolate ganache is too thick, heat it in the microwave for 10-15 seconds and whisk until smooth.
Food Safety Advice:
- Make sure to use a candy thermometer when making the caramel to prevent it from burning.
- Store the cake in the fridge to prevent the frosting from spoiling.
Food History:
The Opera Cake is a classic French dessert that originated in the early 1900s. It is named after the Paris Opera House, where it was first served. The cake is made up of thin layers of almond sponge cake, coffee buttercream, and chocolate ganache, and is often decorated with a chocolate glaze or gold leaf.
Flavor Profiles:
The Caramel Opera Cake is a rich and decadent dessert that combines the flavors of caramel, chocolate, and almond. The cake layers are light and fluffy, while the caramel buttercream adds a sweet and creamy texture. The chocolate ganache adds a rich and indulgent flavor that complements the other components of the cake.
Serving Suggestions:
Serve the Caramel Opera Cake as a dessert for a special occasion or dinner party. Pair it with a cup of coffee or red wine for a luxurious and indulgent treat.
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Region: French