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Opera Cake
Created by: Howcan Team
Ingredients
- For the Almond Sponge Cake:
- 1 cup of almond flour
- 1/2 cup of confectioners' sugar
- 2 eggs
- 2 egg whites
- 1/4 cup of granulated sugar
- 1/4 cup of all-purpose flour
- 2 tablespoons of unsalted butter, melted
- For the Coffee Syrup:
- 1/2 cup of strong brewed coffee
- 1/4 cup of granulated sugar
- For the Ganache:
- 6 ounces of dark chocolate, chopped
- 1/2 cup of heavy cream
- For the Coffee Buttercream:
- 1/2 cup of unsalted butter, softened
- 2 cups of confectioners' sugar
- 2 tablespoons of strong brewed coffee
- For the Chocolate Glaze:
- 4 ounces of dark chocolate, chopped
- 1/2 cup of heavy cream
- 2 tablespoons of unsalted butter
Instructions
- Preheat the oven to 350°F. Grease and line a 9x13 inch baking pan with parchment paper.
- To make the Almond Sponge Cake, in a bowl, whisk together the almond flour and confectioners' sugar. In another bowl, beat the eggs and egg whites until pale and fluffy. Gradually add the granulated sugar and continue beating until thick and pale. Gently fold in the almond flour mixture and all-purpose flour. Fold in the melted butter. Pour the batter into the prepared pan and smooth the top. Bake for 12-15 minutes or until the cake is golden and springs back when lightly pressed. Let the cake cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
- To make the Coffee Syrup, combine the strong brewed coffee and granulated sugar in a small saucepan. Bring to a simmer over medium heat, stirring until the sugar has dissolved. Remove from heat and let it cool.
- To make the Ganache, place the chopped dark chocolate in a heatproof bowl. In a small saucepan, heat the heavy cream until it just begins to boil. Pour the hot cream over the chocolate and let it sit for 1 minute. Stir until smooth and glossy. Let the ganache cool to room temperature.
- To make the Coffee Buttercream, beat the softened butter until creamy. Gradually add the confectioners' sugar and beat until light and fluffy. Add the brewed coffee and beat until smooth and spreadable.
- To assemble the Opera Cake, trim the edges of the almond sponge cake and cut it into three equal-sized rectangles. Place one rectangle on a serving platter and brush it with the coffee syrup. Spread half of the ganache over the cake. Place another rectangle on top and brush with coffee syrup. Spread the coffee buttercream over the cake. Place the final rectangle on top and brush with coffee syrup. Refrigerate the cake for 30 minutes to set.
- To make the Chocolate Glaze, place the chopped dark chocolate in a heatproof bowl. In a small saucepan, heat the heavy cream and butter until it just begins to boil. Pour the hot cream over the chocolate and let it sit for 1 minute. Stir until smooth and glossy. Let the glaze cool to room temperature.
- Pour the chocolate glaze over the chilled cake, spreading it evenly with a spatula. Refrigerate the cake for at least 2 hours before serving to allow the layers to set. Slice and serve the Opera Cake chilled.
Opera Cake, a classic French dessert, has a rich history dating back to the 19th century. Created by the famous French pastry chef Cyriaque Gavillon, it was inspired by the elegance of the Paris Opera House. This decadent cake consists of layers of almond sponge cake soaked in coffee syrup, alternating with layers of coffee buttercream and chocolate ganache. The top is often adorned with a glossy chocolate glaze, creating a stunning finish. Renowned patisseries like Ladurée and Dalloyau in Paris are known for their exquisite Opera Cakes. For the best version, seek out a patisserie with a skilled pastry chef who can master the delicate balance of flavors and textures.
90 min
12
380 calories
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