Opera Cake is a fancy French dessert layered with almond sponge cake, coffee buttercream, and chocolate ganache, creating a symphony of flavors in each bite.
Opera Cake: the symphony of layers you didn’t know you needed in your life. Imagine rich almond sponge cake, silky coffee buttercream, and indulgent chocolate ganache coming together in perfect harmony. Ready to follow detailed steps, laugh a bit, and end up with a masterpiece? Stick around, maestro, you’re in the right place.
About Opera Cake
Opera Cake, a symphony of flavors and textures, hails from the sophisticated French patisserie. Encased in layers of delicate almond sponge, coffee buttercream, and chocolate ganache, it’s an indulgence that sings with every bite.
- Cooking Method: Baking
- Prep Time: 2 hours
- Cook Time: 30 minutes
- Cuisine Type: French
Ingredients
- 6 large eggs, separated
- 1 cup granulated sugar
- 1 cup almond flour
- 1/2 cup all-purpose flour
- 3/4 cup unsalted butter, softened
- 1/2 cup strong brewed coffee, cooled
- 1 cup powdered sugar
- 1 cup dark chocolate (70% cocoa), chopped
- 1/2 cup heavy cream
- 1 tsp vanilla extract
Cooking Instructions
- Preheat the oven to 375°F (190°C) and line a 13×9 inch baking pan with parchment paper.
- In a bowl, beat egg yolks and 1/2 cup granulated sugar until pale and fluffy.
- Stir in the almond flour and all-purpose flour till well combined.
- In a separate bowl, whisk egg whites until soft peaks form, then gradually add the remaining 1/2 cup sugar and whip until stiff peaks form.
- Gently fold the egg whites into the almond flour mixture in thirds until well combined.
- Spread the mixture evenly in the prepared pan and bake for 10-12 minutes or until a toothpick inserted comes out clean.
- Allow to cool in the pan for 5 minutes, then turn out onto a wire rack to cool completely.
- To make the buttercream, beat the softened butter until creamy. Gradually add powdered sugar and mix until smooth.
- Add the cooled coffee and vanilla extract to the buttercream, mixing until just combined. Set aside.
- For the ganache, heat the heavy cream in a saucepan until just boiling. Pour it over the chopped chocolate and let sit for 2 minutes before stirring until smooth.
- To assemble, cut the sponge into three equal rectangles. Place one layer on a serving tray and spread with half of the buttercream.
- Top with another sponge layer and spread with half of the ganache. Repeat with the final sponge layer, spreading the remaining buttercream on top.
- Pour the remaining ganache over the top, smoothing it out with a spatula.
- Chill the assembled cake in the refrigerator for at least 1 hour before slicing and serving.
Suggestions
- Alternative Ingredients: Swap almond flour with hazelnut flour for a twist.
- Garnishing Options: Sprinkle with edible gold flakes or a dusting of cocoa powder for added flair.
- Cooking Tips: Use a serrated knife to slice the cake for cleaner cuts. Let the cake come to room temperature before serving for the best flavor.
