Cover the top of the cake with lukewarm ganache. If desired, trim the edges for an even cake. Ingredients 3/4 cup (180 ml) unbleached all-purpose flour 1/2 cup (125 ml) ground almonds 1/2 teaspoons (2.5 ml) baking powder A pinch of salt 3 egg whites. Brush with syrup and cover with the vanilla buttercream and smooth the surface with a spatula. Layer with a second cake strip, brush with syrup, and cover with the coffee buttercream. Spread the chocolate buttercream over the whole surface. With a brush, soak the first cake layer with syrup. Place the first strip on a rectangular service plate.On a work surface, cut the cake into three 30 X 13-cm (12 X 5 ВЅ-inch) strips.In a bowl, combine the chocolate and cream until the chocolate is melted and smooth.In a bowl, combine the coffee and sugar.In the second bowl, stir in the chocolate. Divide the buttercream into three bowls.In a small bowl, combine the coffee and water.Add the butter, one or two pieces at a time, beating until very smooth.Beat until completely cooled, about 15 minutes. Drizzle the hot syrup over the eggs, avoiding the beaters of the mixer. Beat the eggs with an electric mixer at medium speed until light and fluffy.Simmer until a candy thermometer reads 106 вЊ (224 вЏ), about 3 minutes. In a saucepan, bring the water, sugar, and corn syrup to a boil.Bake for about 12 minutes or until the cake is lightly golden brown. With a spatula or a whisk, gently fold in the dry ingredients and melted butter. In another bowl, beat the whole eggs, remaining sugar, and vanilla with an electric mixer until light and fluffy, triples in volume, and forms a ribbon falling off the beaters, about 10 minutes.Gradually add half the sugar and beat until stiff peaks form. In another bowl, beat the egg whites with the cream of tartar until soft peaks form.In a bowl, combine the flour, ground almonds, baking powder, and salt.Line a 43 x 30-cm (17 X 12-inch) baking sheet with parchment paper, letting it hang over two sides.With the rack in the middle position, preheat the oven to 180 вЊ (350 вЏ).2 tablespoons (30 ml) 35% cream, boiling.2 oz (55 g) semisweet chocolate, chopped.1/2 cup (125 ml) espresso or strong coffee, hot.1/2 oz (15 g) melted and tempered chocolate.1 cup (250 ml) unsalted butter, tempered for 20 minutes.1 tablespoon (15 ml) unsalted butter, melted and cooled.3/4 cup (180 ml) unbleached all-purpose flour.I hope you have enjoyed this selection of the yummiest opera cake recipes. The Phantom's Opera Cake: Chocolate Strawberry Opera Cake White opera cake with lemon butter cream, white chocolate mousse & almonds The making of Opera Cake is famously complicated, taking in the region of two and a half hours, so if you want to rise to the callenge of making one, here are a selection if the most delicious Opera cake recipes. 1 large whole egg, at room temperature Ganache Layer & Glaze. Gaston Lenotre (1920 - 2009) also claimed the honour of inventing the dessert in 1960, although an advertisement in Le Gaulois in 1899 offers a 'gateau opera'. 2 large eggs, separated and at room temperature. One claimant to having created Opera Cake is Cyriaque Gavillon, at la maison Dalloyau in 1955, named by his wife Andree Gavillon after the Opera Garnier. Many people claim to have invented the Opera Cake, however its origin is unclear. 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) buttercream, and covered in a chocolate glaze. Opera cake is a French cake, which is the best thing to eat while enjoying the beauty of opera.