L'Opera

The Opera cake actually dates back to 1903, when Louis Clichy premiered it as the ‘Clichy’ at the Exposition Culinaire in Paris. Many years later, the renowned Parisian pâtisserie Dalloyau reintroduced and popularized it as ‘L’Opera.’ At any rate, the Opera or Clichy is delicious. The moist layers of joconde, combined with the rich and bittersweet ganache, and the smooth and creamy buttercream makes this an impressive dessert that’s not overly filling, perhaps because of its thin layers.