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Chocolate Opera Cake with Ganache Topping
Created by: Howcan Team
Ingredients
- For the Almond Sponge Cake:
- 1 cup of almond flour
- 1/2 cup of confectioners' sugar
- 3 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 Buttercream:
- 1/2 cup of unsalted butter, softened
- 1 1/2 cups of confectioners' sugar
- 1 tablespoon of instant coffee granules
- 1 tablespoon of hot water
- For the Chocolate Ganache Topping:
- 1 cup of heavy cream
- 8 ounces of semisweet chocolate, chopped
- 1 tablespoon of unsalted butter
Instructions
- Preheat the oven to 350°F. Grease and line a 9x13 inch baking pan with parchment paper.
- In a bowl, sift together the almond flour and confectioners' sugar. Set aside.
- In a large bowl, beat the eggs and egg whites with the granulated sugar until pale and thick, about 5 minutes.
- Gently fold in the almond flour mixture and all-purpose flour until just combined. 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 buttercream, dissolve the instant coffee in hot water and let it cool. In a mixing bowl, beat the softened butter and confectioners' sugar until light and fluffy. Add the cooled coffee and beat until smooth and creamy.
- Once the cake is completely cooled, trim the edges and cut it into three equal-sized rectangles.
- Place one layer of the almond sponge cake on a serving platter and spread half of the coffee buttercream evenly over the top. Place another layer of cake on top and spread the remaining buttercream. Top with the final layer of cake.
- To make the chocolate ganache topping, place the chopped chocolate in a heatproof bowl. In a small saucepan, heat the heavy cream until it just begins to simmer. Pour the hot cream over the chocolate and let it sit for 1 minute. Gently stir the mixture until smooth, then stir in the butter.
- Pour the ganache over the top of the assembled cake, allowing it to drip down the sides. Use a spatula to smooth the ganache on top. Refrigerate the cake for at least 1 hour to set the ganache before serving.
- Slice and serve the chocolate opera cake with ganache topping. Enjoy!
The Opera Cake, a classic French dessert, has a rich history dating back to the 19th century. Created by the world-renowned pastry chef Gaston Lenôtre, this indulgent treat has become a staple in patisseries worldwide. The layers of almond sponge cake, coffee buttercream, and chocolate ganache are a testament to the artistry of French pastry-making. In recent years, chefs and bakers have put their own spin on this iconic dessert by adding a luscious chocolate ganache topping, elevating its decadence. Notable establishments like Ladurée in Paris and Maison Dalloyau in France are celebrated for their exquisite renditions of the Opera Cake with a chocolate ganache topping. For those seeking the ultimate indulgence, mastering the art of creating a velvety chocolate ganache is crucial to perfecting this dessert. Whether enjoyed in a quaint Parisian café or crafted at home, the Opera Cake with a chocolate ganache topping is a true delight for chocolate lovers and connoisseurs of French pastry alike.
90 min
12
380 calories
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