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When I traveled to France a long time ago,
In France, cakes and macarons were perfect. I visited all the famous chef's cake shops. I also decided to eat Dalloyau's opera cake.
I visited there by following Google Maps. At that time, Dalloyau's opera cake was really expensive But It was really touching.

Many people have asked me to make opera cake.
You know, opera cake needs a lot of processes to be made.
It's definitely the best cake I've ever had, so I love it so much, but the process is long. I've always been delaying making videos.
But there have been several requests these days and I can't put them off any longer.
This video is a bit long. Since I've made it for you, I've been wanting to elaborate.
But I worried that it will be a boring video. so I wrote a lot of explanations to read.
I hope you're less bored. hahaha…

I can't make the Dalloyau's original taste but I have my own recipe. LOL
I had a little tip in this recipe.
That is using hazelnutflavored instant coffee to make coffee concentrate for buttercream.
The product is shown in the video.
I often use this, and if you add a little bit of this, it tastes amazing.
It's not an advertisement. It's just personal taste.
If you don't have that coffee, I recommend G7 coffee.
And I also used Kahlua in syrup and coffee concentrate.
If you don't have Kahlua, add 4g of rum or brandy, and if you don't have it also, you can omit it.
But if you put in these liqueurs, the scent will be better, so keep that in mind.

The chocolate stamp used for decoration is made of milk chocolate.
If you use real chocolate, it should be tempered.
But you can use compound chocolate instead. It is a lot easier to handle.
See below for chocolate tempering methods.
Two super pretty chocolate balls,    • 넘나예쁜 초콜릿 볼 2가지 방법 (진짜 쉬운 초콜릿 템퍼링)/Cho...  

And Keep the oven pan in the freezer for a long time and work on it.

Enjoy a fragrant and elegant opera cake.

Ingredients

♥ Coffee syrup
130g espresso
30g sugar
6g Kahlua (4g of Rum or Brandy, or omit)

Or

130g Hot water
7g instant coffee powder
30g sugar
6g Kahlua

♥ Ganache
125g dark chocolate (Callebaut 57.7%)
125g heavy cream

♥ Coffee concentrate
5g instant coffee powder (hazelnut flavored)
6g water
6g Kahlua

♥ Coffee Butter Cream
180g unsalted butter
3 egg yolks
75g sugar
30g water
the total amount of coffee concentrate

♥ Biscuit joconde
3 eggs (about 160g)
80g Sugar Powder
100g almond powder
30g allpurpose flour
100g egg whites
40g sugar

♥ Chocolate Glaze
100g dark chocolate ( Callebaut 57.7%)
15g vegetable oil