Opera Cake
Indulge in the opulent elegance of Opera Cake, a classic French dessert that combines luxurious layers of almond sponge, coffee-infused buttercream, rich chocolate ganache, and a glossy dark chocolate glaze. This show-stopping treat is not only a feast for the eyes but also an explosion of sophisticated flavors, featuring the deep robustness of coffee and the bittersweet charm of dark chocolate. Crafted with precision, each layer is delicately soaked in aromatic coffee syrup to ensure perfect harmony and moist texture throughout. Ideal for special occasions, this time-intensive recipe is a labor of love, guaranteed to impress with its refined presentation and decadent taste. Whether served as a centerpiece dessert or a pairing for an extravagant tea, Opera Cake is the ultimate indulgence for lovers of gourmet pâtisserie.
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Recipe Information
Ingredients
- 90 g Almond meal
- 30 g All-purpose flour
- 90 g Icing sugar
- 3 large Whole eggs
- 3 large Egg whites
- 30 g Granulated sugar
- 20 g Unsalted butter, melted
- 120 ml Strong brewed coffee
- 20 g Sugar for coffee syrup
- 200 g Unsalted butter for buttercream
- 200 g Icing sugar for buttercream
- 2 tsp Instant coffee granules
- 250 g Dark chocolate
- 250 ml Heavy cream
- 150 g Dark chocolate for glaze
- 1 tbsp Vegetable oil
Instructions
Preheat your oven to 220°C (428°F). Line a 30x40 cm (12x16 inches) baking sheet with parchment paper.
Sift together the almond meal, flour, and icing sugar. In a separate bowl, whisk the whole eggs until light and fluffy, then gently fold in the dry ingredients.
In another bowl, whisk the egg whites until soft peaks form and gradually add the granulated sugar, whipping until firm peaks form.
Carefully fold the meringue into the almond mixture. Stir in the melted butter.
Spread the batter evenly on the prepared baking sheet and bake for 8-10 minutes until golden. Let it cool, then divide into three equal portions.
To make the coffee syrup, dissolve the 20g of sugar in 120ml of strong brewed coffee over medium heat, then set aside to cool.
For the coffee buttercream, beat 200g of unsalted butter in a mixer until smooth and creamy. Gradually add 200g of icing sugar and beat until fluffy. Dissolve 2 tsp of instant coffee granules in 2 tbsp of hot water and mix into the buttercream.
To prepare the chocolate ganache, chop 250g of dark chocolate finely. Heat 250ml of heavy cream to a simmer, then pour over the chocolate. Stir until smooth and let cool slightly.
To assemble the cake, place the first sponge layer on a cake board. Soak it with a third of the coffee syrup. Spread half of the coffee buttercream evenly on top.
Add the second sponge layer, soak with syrup, then spread the chocolate ganache. Place the last sponge layer on top and soak with remaining syrup, and then spread the remaining coffee buttercream evenly.
For the chocolate glaze, melt 150g of dark chocolate with 1 tbsp of vegetable oil and pour over the entire cake, smoothing the surface. Refrigerate the cake until completely set, about 1 hour.
Before serving, let the cake sit at room temperature for about 20 minutes. Cleanly trim the edges to reveal layers and cut into squares or rectangles.
Nutrition Facts
Calories |
6897 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 460.3 g | 590% | |
| Saturated Fat | 245.4 g | 1227% | |
| Polyunsaturated Fat | 8.4 g | ||
| Cholesterol | 1299 mg | 433% | |
| Sodium | 575 mg | 25% | |
| Total Carbohydrate | 620.6 g | 226% | |
| Dietary Fiber | 38.6 g | 138% | |
| Total Sugars | 529.7 g | ||
| Protein | 79.0 g | 158% | |
| Vitamin D | 6.1 mcg | 30% | |
| Calcium | 620 mg | 48% | |
| Iron | 54.6 mg | 303% | |
| Potassium | 4205 mg | 89% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
