Traditional French opera cake is made up of layers of almond jaconde (a type of sponge cake), separated by layers of coffee buttercream and whipped chocolate ganache. There was a reference to "opera cake" in a newspaper advertisement for Patisserie de Grand Hotel in 1899, but no picture, so who knows if it was the same dessert now known as opera cake. Dalloyau, a Paris-based patisserie, claims that the grandfather of the company's current president created the dessert in 1955 and named it after the Opera Garnier. No one is quite sure how it came be called Opera Cake. It was my favorite of the cakes we offered. One of the desserts we sold in the bakery was French Opera Cake. Production was divided into stations, so you might be working on bread, cakes, pantry (making buttercream, pastry cream, or other things that went into finished desserts), or oven station. Three mornings a week, we started the day with a 5-hour Production "class"-making all of the treats that were sold in the school's bakery, which was open to the public, or served in the school's restaurants. I attended culinary school for two years. Chocolate opera cake is a slight twist on the traditional French dessert, with thin layers of chocolate cake, coffee buttercream and chocolate ganache.
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