This months Daring Bakers chalange is Opéra cake, and it’s dedicated to Barbara from winosandfoodies.com. This time, I decided to keep it simple, and not alter the recipe in any way. This recipe is based on Opéra Cake recipes in Dorie Greenspan’s Paris Sweets and Tish Boyle and Timothy Moriarty’s Chocolate Passion. For the Joconde: 6 large egg whites, at … Continue reading Daring Bakers, May 2008 – Opéra