Opera Cake
Indulge in the ultimate Parisian luxury with this exquisite Opera Cake. This masterpiece features layers of light almond sponge soaked in espresso syrup, velvety coffee buttercream, and decadent dark chocolate ganache, all finished with a sleek chocolate glaze.
Prep
120m
Cook
15m
Serves
12
1 Ingredients
| Qty | Ingredient |
|---|---|
| 1.5 cups 150 g | Almond flour |
| 1.25 cups 150 g | Powdered sugar |
| 4 pcs 4 pcs | Large eggs |
| 0.33 cup 40 g | All-purpose flour |
| 2 tbsp 30 g | Unsalted butter, melted |
| 4 pcs 4 pcs | Egg whites |
| 2 tbsp 30 g | Granulated sugar |
| 0.5 cup 120 ml | Strong brewed espresso |
| 7 oz 200 g | Dark chocolate (70% cocoa) |
| 0.5 cup 120 ml | Heavy cream |
2 Method
Step 1. Preheat oven to 425°F (220°C). Line a large jelly roll pan with parchment paper.
Step 2. Beat almond flour, powdered sugar, and 4 whole eggs for 5 minutes until light and fluffy. Fold in the all-purpose flour and melted butter.
Step 3. In a separate bowl, whisk 4 egg whites with granulated sugar until stiff peaks form. Gently fold into the almond mixture.
Step 4. Spread batter evenly onto the pan and bake for 8-10 minutes. Let cool and cut into three equal rectangles.
Step 5. Make the coffee syrup by simmering espresso and 2 tablespoons of sugar until dissolved.
Step 6. Prepare the French buttercream by beating egg yolks and pouring in a hot sugar syrup (240°F), then whipping in softened butter and espresso powder.
Step 7. Create ganache by pouring hot heavy cream over chopped chocolate; stir until smooth.
Step 8. Assemble: Layer sponge, soak with syrup, spread buttercream. Add second sponge, soak, spread ganache. Add third sponge, soak, spread remaining buttercream. Chill for 2 hours.
Step 9. Pour a thin chocolate glaze (melted chocolate with 1 tbsp oil) over the top. Chill again, then trim the edges for clean layers and slice into rectangles.
💡 Chef's Tips
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For perfectly clean layers, wipe your knife with a hot, damp cloth between every single cut.
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Do not overbake the Joconde sponge; it should stay flexible so it doesn't crack.
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Make the cake a day in advance to allow the coffee syrup to fully permeate the layers.
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Ensure your butter is at room temperature for the smoothest French buttercream.
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