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Restaurants›Christopher’s at Wrigley Mansion›Opera Torte Recipe

Opera Torte Recipe

Name: Christopher’s at Wrigley Mansions OPERA TORTE Recipe
Cook time: 4 h
Total time: 4 h
Yield: 12 servings
Cuisine: French
Ingredients: 2 cups almond flour; 0.75 cups granulated sugar; 2 tsp baking powder; 0.25 tsp salt; 4 pcs eggs; 0.5 cups unsalted butter, melted; 0.5 cups milk; 1 tsp vanilla extract; 2 tbsp coffee syrup (optional); 1 cups unsalted butter, room temperature; 3 cups powdered sugar; 3 tbsp espresso (strong coffee); 1 tsp vanilla extract; 1 pinch pinch salt; 1.5 cups dark chocolate, finely chopped; 1 cups heavy cream; 2 tbsp glucose syrup; 2 tsp gelatin powder; 2 tbsp water (to bloom gelatin); 2 tbsp unsweetened cocoa powder

Inspired by Christopher’s at Wrigley Mansion

Time4h

Serves12

GF Almond Cake, Coffee Buttercream, Chocolate Mirror Glaze

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Frequently paired with

The best thing to pair and share with OPERA TORTE

Selected to serve

French Coffee

Grand Marnier

rich · smooth · citrusy

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Ingredients

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GF Almond Cake

2 cups almond flour

3/4 cups granulated sugar

2 tsp Baking powder

1/4 tsp Celtic sea salt

4 pcs Eggs

1/2 cups unsalted butter, melted

1/2 cups Milk

1 tsp Watkins vanilla extract

2 tbsp coffee syrup (optional)

Coffee Buttercream

1 cups unsalted butter, room temperature

3 cups powdered sugar

3 tbsp espresso (strong coffee)

1 tsp Watkins vanilla extract

1 pinch pinch salt

Chocolate Mirror Glaze

1 1/2 cups dark chocolate, finely chopped

1 cups Heavy cream

2 tbsp glucose syrup

2 tsp gelatin powder

2 tbsp water (to bloom gelatin)

2 tbsp unsweetened cocoa powder

Method

GF Almond Cake

Preheat the oven to 350°F (175°C). Line a 9x13 inch sheet pan with parchment for easy removal.

In a large bowl, whisk together almond flour, granulated sugar, baking powder, and salt until well combined.

In a separate bowl, whisk eggs, melted butter, milk, and vanilla extract until smooth.

Fold the wet ingredients into the dry ingredients just until combined. If using coffee syrup, whisk it in now.

Spread the batter evenly in the prepared pan. Bake for 25–30 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs. Cool completely on a rack.

Trim the edges of the cooled cake to create flat surfaces and cut the cake sheet into three equal rectangular cake layers.

If using coffee syrup, brush each layer lightly with syrup. Reserve two layers for filling and the top layer for final assembly. (Layer order: Layer 1, Layer 2, Layer 3).

Coffee Buttercream

Beat the butter on medium speed until pale and creamy, about 2 minutes.

Gradually sift and beat in the powdered sugar in 1-cup additions, alternating with small amounts of espresso to keep the frosting smooth. Beat until thick and fluffy.

Add vanilla extract and a pinch of salt; continue to beat until the buttercream is light, airy, and spreadable.

Chocolate Mirror Glaze

Bloom gelatin in cold water for about 5 minutes.

In a small saucepan, heat heavy cream, glucose syrup, and cocoa powder until just steaming and the cocoa is fully dissolved.

Remove from heat and whisk in the bloomed gelatin until completely dissolved.

Add the chopped chocolate and let stand 1–2 minutes, then whisk until the glaze is smooth and glossy.

Let the glaze cool to about 90°F (32°C) before pouring, so it sets with a glossy finish.