Another installment of Chef F's classes and this one was really fun. It's one of Chef F's favourite cakes and he made sure to instill the golden rules of the Opera cake in all of us. The cake was originally made for the grand opening of the opera house in Paris and is to be no more than 2.5 centimetres high. And EVERY single Opera cake needs to have it's name written on the top in dark chocolate. It's a decadent, rich and dense cake. Layers of almond joconde sponge are soaked in coffee syrup and layered with ganache and coffee buttercream.
We trimmed off the sides of the cake with a heated serrated knife to make sure the edges are pristine. The biggest criticism Chef had for all of us is that we didn't soak the joconde enough. It is to be soaked a meutre (to death), so much so that the colour of the sponge should be coffee.
We made little individual portions with some of the excess cake and decorated the top. I tried to write "Opera" on those, but my writing was way too big.
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