Opera Cake is a sophisticated French layered dessert that combines almond sponge (Joconde), rich coffee buttercream, silky chocolate ganache, and a glossy chocolate glaze. Each bite is a harmonious symphony of flavor and texture—a true showcase of pâtisserie prowess.
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Preheat oven to 425°F (220°C).
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Line three 9x13-inch pans or baking sheets with parchment.
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Whisk eggs, almond flour, and all-purpose flour until thick and pale.
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In a separate bowl, whip egg whites to soft peaks, gradually adding sugar.
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Gently fold egg whites into the egg-almond mixture, then stir in melted butter.
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Divide batter evenly across pans and bake each for 5–7 minutes. Let cool completely.
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Combine water, sugar, and espresso powder in a saucepan.
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Bring to a boil, stir to dissolve, and cool.
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Heat sugar and water in a saucepan until 240°F (115°C).
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Beat egg yolks until pale, then slowly pour in hot syrup while whisking continuously.
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Continue whisking until cool, then beat in butter and dissolved espresso.
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Heat cream just to a simmer.
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Pour over chopped chocolate. Let sit for 1 min, then stir until smooth. Cool slightly.
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Place the first sponge layer on a serving board. Brush generously with coffee syrup.
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Spread half the coffee buttercream.
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Add the second sponge layer, brush with syrup, spread ganache.
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Add final sponge layer, brush with syrup, spread remaining buttercream.
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Chill for 1 hour.
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Melt chocolate and butter together until smooth.
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Spread gently over chilled cake for a glossy finish.
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Cut with a hot knife for clean layers.
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Serve with espresso or a sweet dessert wine like Sauternes.
Ingredients
Directions
-
Preheat oven to 425°F (220°C).
-
Line three 9x13-inch pans or baking sheets with parchment.
-
Whisk eggs, almond flour, and all-purpose flour until thick and pale.
-
In a separate bowl, whip egg whites to soft peaks, gradually adding sugar.
-
Gently fold egg whites into the egg-almond mixture, then stir in melted butter.
-
Divide batter evenly across pans and bake each for 5–7 minutes. Let cool completely.
-
Combine water, sugar, and espresso powder in a saucepan.
-
Bring to a boil, stir to dissolve, and cool.
-
Heat sugar and water in a saucepan until 240°F (115°C).
-
Beat egg yolks until pale, then slowly pour in hot syrup while whisking continuously.
-
Continue whisking until cool, then beat in butter and dissolved espresso.
-
Heat cream just to a simmer.
-
Pour over chopped chocolate. Let sit for 1 min, then stir until smooth. Cool slightly.
-
Place the first sponge layer on a serving board. Brush generously with coffee syrup.
-
Spread half the coffee buttercream.
-
Add the second sponge layer, brush with syrup, spread ganache.
-
Add final sponge layer, brush with syrup, spread remaining buttercream.
-
Chill for 1 hour.
-
Melt chocolate and butter together until smooth.
-
Spread gently over chilled cake for a glossy finish.
-
Cut with a hot knife for clean layers.
-
Serve with espresso or a sweet dessert wine like Sauternes.