The buttercream is sweetly light and compliments the smooth dark chocolate ganache perfectly. I also chose to adorn the cake with a drippy dark chocolate glaze and decorated the top with a gilded Colombian rose.Įach bite of this French Opera Cake is a dreamy affair. The cake layers are soaked in an espresso and liqueur spiked syrup then stacked into a sky-high tower, sandwiching alternating layers of dark chocolate ganache and coffee french buttercream. The French Opera Cake is comprised of six light and fluffy layers of espresso flavoured sponge.
As you know, I do have a thing for espresso in baking - it seems to reign throughout my baking at the moment. This cake - I tell you, is amazingly good. I find it a perfect riff on the classic recipe. It holds all the flavours of the traditional opera cake too. It’s round but still layered - and it comes together like a dream. I have made several renditions of traditional opera cake’s in the past - but I do love how Tessa has turned the usually finicky french cake into a more user friendly version. This French Opera Cake is hidden among the pages of Layered, and it’s the one I was immediately drawn to. I am so enamoured by its glossy pages, decadent cakes and charming photography. And I would just like to begin by saying how beautiful the book is. I have always been an admirer of Tessa’s amazingly perfect cakes, and have been eagerly anticipating the release of Layeredfor some time. Which is just what Tessa Huff's (from Style Sweet CA ), new cookbook, Layered - makes me want to do. ( check out her blog, if you haven’t already)! It’s not rare for me to fall in love with cookbooks, but it is rare for me to want to make every recipe out of a single book. Once the squash is fork tender, it’s added to the soup and then pureed into perfection, creating a silky smooth, sweet and simply incredible bisque! I like to also add cream to this recipe to make the soup extra creamy.“Once you have tasted flight, you will forever walk the earth with your eyes turned skyward, for there you have been, and there you will always long to return.” - Leonardo da Vinci.While the squash is roasting, I prepare a simple soup base with onions, celery and garlic.The smoked paprika adds even more smoky flavor and truly complements the squash.
It’s seasoned with simple seasonings of salt, pepper, smoked paprika and thyme. I start this soup off with my oven-roasted butternut squash.For this recipe, you can use a base of chicken, beef or vegetable broth. Watch my video recipe for all the details and step-by-step instructions! Want to receive new recipe emails in your inbox? Make sure to subscribe to my YouTube channel and turn on notifications!Ī bisque is a pureed soup made with a variety of vegetables and seafood or meats.
The extra cream gives this soup even more creaminess! Serve it with some toasted French baguette to soak up all that goodness! Watch My Butternut Bisque Video! Calling all butternut squash lovers! This simple and delicious butternut bisque is the ultimate fall soup! This bisque is made with smoky bacon, oven-roasted squash and sweet corn – ingredients that would make any soup irresistible! It’s the perfect soup for those chilly fall evenings when you’ll want to reach for something warming! I love to add an extra little bit of cream or creme fraiche on top, along with some extra bacon and corn to garnish the top.
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