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: 1 day in advance
Cut-off time: 2pm everyday
How to enjoy?
10.5 x 17.5cm (4-6 persons)
12.5 x 19.3cm (6-8 persons)
14.5 x 21.5cm (8-12 persons)
16 x 23cm (12-16 persons)
22 x 29cm (16-20 persons)
30 x 37cm (20+ persons)
What's the occasion?
- Birthday
- Anniversary
- Mother's Day
- Father's Day
