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The history of the cake goes back to 1955, when great French pastry chef Cyriaque Gavillon was working at the legendary Dalloyau shop in Paris, supplier to the court of Versailles. This talented pastry chef wanted to make a cake with a perfectly balanced flavor, which could be eaten in one bite.
The classic Opera cake is a work in six acts. There are three thin layers of almond cake, each soaked in a potent coffee syrup; a layer of espresso-flavored buttercream; a layer of bittersweet chocolate ganache and a topping of chocolate glaze.
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