Ingredients & Recipe
Created by the great Cyriaque Gavillon in 1955, the revolutionary Opéra cake is a masterpiece of precise, geometric presentation featuring eight delicately thin layers. With the intensity of 70% dark chocolate ganache, coffee cream, espresso-soaked joconde biscuit base and gold-foiled chocolate thins, this cake is an explosive convergence of flavours and a regal sight.
招牌歌劇院蛋糕由DALLOYAU糕餅大師Cyriaque Gavillon於1955年首創，蛋糕共分為八層，每層均細緻纖薄而且比例精準，並以70%朱古力醬、咖啡忌廉、浸泡特濃咖啡的杏仁海綿蛋糕及金箔朱古力片組成，口感層次豐富，外形瑰麗堂皇。
Order Lead Time
Store pickup: 2 days in advance
Delivery: 3 days in advance
Cut-off time: 2pm everyday
How to enjoy?
Allow the cake to stand at room temperature for 10 minutes for the best texture and flavour before serving. Eat all the layers in one go to enjoy a heavenly combination of flavours and textures
Keeping & Storing
- Should be consumed on the day of purchase
- Store in refrigerator at 1 - 4°C is recommended
