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.
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.
4 servings