The creation of the  Opera cake goes back to 1955 when great French pastry chef Cyriaque Gavillon worked at the legendary Dalloyau shop in Paris.

When inventing the Opera cake he wanted to make something that in taking one bite, would give a taste of the whole cake. He worked on layers and tastes and came up with a wonderfully sophisticated cake.

This rectangular cake is made of three layers of Jaconde almond flavored sponge soaked in coffee syrup and topped with coffee butter cream and chocolate ganache.
The top is covered with a deep dark chocolate icing.

A great option for chocolate and coffee lovers!