Sadly, I cannot report how it tasted.
The cake was first created by Louis Clichy in 1903.
But Dalloyau renamed it after the grand Paris Opera
and is reknown for their version.
I stole a shot at Galerie Lafayette Gourmet...
Every French patisserie makes a version of this popular multi-layered chocolate decadence.
L'Epicerie has their monster versions...
I would love to figure out why a squared cake in the US connotes an
office party birthday or a banana cake?
Where is the panache?
Where's the ganache? Humm...
Pierre Herme makes what looks like an opera cake but he changes the equation.
Called the Carrement Chocolat, it is not layered.
(biscuit "molleux chocolat", creme onctueuse au chocolat, mousse au chocolat, fine feuilles de chocolat craquant)
Well I see the word feuille / leaves, so maybe it is layered?
Help me out here..
I brought the petit four version home to paint...
There's nothing like the challenge of painting a square
on a rectangular piece of paper.
But I think I forgot to taste it...
These (20!) step-by-step demo pictures are from
the Meilleur du Chef.dom..
In case you're thinking you'd like to make this cake,
Dorie Greenspan has carefully documented Dalloyau's recipe in her yummy book,
Here's what's inside the cake:
Not exactly "a piece of cake" to make!
I think I better focus on the 20+ layers going inside my little suitcase...ahem