Here is a little twist on the classic opera cake which normally consists of chocolate, coffee, almond sponge cake.  I made it with pistachios and chocolate with different variations of each.  If you love pistachios and chocolate you will love this dessert.  This is a dessert I made a few weeks ago that was a huge hit.  I served it with pistachio ice cream.  Pretty straight forward baking for this dessert, it just has a several steps to the layers.  Not hard though.  Here is the recipe I hope you enjoy it!

Pistachio and Chocolate Opera Cake
Pistachio Sponge
150g 3 eggs
54g 3 yolks
111g sugar
35g flour
25g almond flour  4 tbsp
35 g pistachio flour 1/4 cup ground pistachio
128g 3 egg whites
3 tbsp sugar
pinch of salt
Drops of pistachio extract

Chocolate Sponge
150g 3 eggs
54g 3 yolks
111g sugar
35g flour tbsp
25g pistachio flour
35 g cocoa powder
128g 3 egg whites
3 tbsp sugar
pinch of salt

Quick Pistachio Butter Cream
2 sticks of butter room temperature
3 cups of powder sugar
1/2 cup of pistachio paste
drops of pistachio extract

1 cup of heavy cream
1 lb bittersweet chocolate

Chocolate Mirror Glaze
10g Gelatin beef powder
210g Sugar
110g Water
65g Cocoa Powder
65g Heavy cream
50g Dark Chocolate


Preheat oven to 375 degrees

For the sponge cake,

Place eggs, yolks, and 111g sugar into a stand mixer.  Whisk until thick and pale yellow about 5 minutes.  Then add the flour, pistachio flour, and almond flour to the egg mixture and mix well.  Then pour the mixture into a large mixing bowl.  Clean out the mixing bowl and then place egg whites into the bowl.  Whisk egg whites until triple in volume and then add the 3 tbsp of sugar.  Whisk until stiff peaks and add pistachio extract.  Then fold the egg whites into the egg-flour mixture in 3 parts.  Pour the batter onto a sheet pan lined with parchment paper and smooth surface with offset spatula.  Place in the oven and bake for approximately 10 minutes or until golden brown and cake tester comes out clean.  

Chocolate Sponge,

Same process as the pistachio sponge.  

For the Ganache,

In a small pot add cream and bring to a boil.  Place chocolate in a heat proof bowl.  Pour the hot cream over the chocolate.  Wait 1 minutes and then mix well with a whisk until the chocolate is completely smooth and melted.  Allow to cool to room temperature.  

For the Buttercream,

This is a quick version of buttercream.  Add butter, powdered sugar, along with pistachio paste to a stand mixer bowl.  Mix with a paddle attachment 2-3 minutes until smooth. Add a drop or two of pistachio extract and mix well.  

For the Mirror Glaze

In a small bowl bloom gelatin powder in 3 tbsp of water.  Place sugar, water, cocoa powder, and cream in a pot and turn on medium heat.  Stir regularly until it comes to a boil.  Then add in the chocolate.  Stir until completely combined.  Then add in the gelatin and stir until smooth.  You can use the glaze immediately if you want or you can save the glaze for another time, just bring the mixture up to 110 degrees before using.  

To Finish,

You can either cut your sheet cake in half or in thirds depending on how big you want your cake to be.  If you don't want any waist you can cut in half.  Place the pistachio cake on the bottom and then spread a layer of the pistachio buttercream on top.  Then place a piece of the chocolate sponge on top.  Add a layer of the ganache on top and spread evenly.  Add another layer of the pistachio sponge and butter cream.  Then top off with the last layer of chocolate sponge and ganache.  Chill for a few hours and then pour the mirror glaze on top for a nice finish.  Accompany the cake with a side of pistachio ice cream.  Serve and enjoy!


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