Description
A sophisticated French masterpiece, this Opera Cake layers light almond-infused Joconde sponge with aromatic coffee syrup, silky buttercream, and rich dark chocolate ganache. This elegant dessert offers a perfect balance of textures and deep, classic flavors that bring the spirit of a Parisian pastry shop to your table.
Ingredients
- 120 g almond flour
- 150 g powdered sugar
- 4 large eggs, room temperature
- 2 large egg whites
- 300 g dark chocolate
- 260 g unsalted butter
- Coffee extract
- 100 ml water
- 50 g sugar
- 200 ml liquid cream
- All-purpose flour
Instructions
- Preheat your oven to 180°C (350°F) and line a baking sheet with parchment paper.
- Whisk the almond flour and powdered sugar with the four whole eggs, then gently fold in two egg whites whipped to soft peaks.
- Sift in a pinch of flour and stir in melted butter before spreading the batter thinly on the baking sheet and baking for 10 to 12 minutes.
- Prepare the coffee syrup by simmering 100 ml water, 50 g sugar, and 2 tablespoons of coffee extract until the sugar is fully dissolved.
- Create the buttercream by whisking eggs and sugar until pale, then slowly incorporating soft butter and coffee extract until thick.
- Make the ganache by heating the liquid cream and pouring it over 200 g of chopped chocolate; stir until glossy and chill until spreadable.
- Cut the cooled biscuit into three equal rectangles and brush each generously with the coffee syrup.
- Assemble the cake by alternating layers of sponge, buttercream, and ganache, finishing with a final layer of ganache on top.
- Glaze the chilled cake with 100 g melted chocolate and 60 g butter, then refrigerate for at least two hours before slicing into rectangles.
Notes
To ensure the most distinct and beautiful layers, make sure each component is completely cooled before you begin the assembly process. Using a hot knife to slice the chilled cake will help achieve the clean, professional edges characteristic of a classic French Opera cake.
- Prep Time: 45 mins
- Cook Time: 15 mins
- Category: Dessert
- Method: Baking
- Cuisine: French