Description
Opera Cake is a classic French dessert that features layers of almond sponge cake soaked in coffee syrup, rich chocolate ganache, and creamy buttercream, creating a delightful combination of flavors and textures.
Ingredients
Scale
- 1 cup almond flour
- 1 cup powdered sugar
- 4 large eggs
- 1/4 cup granulated sugar
- 1/4 cup all-purpose flour
- 1/2 cup unsalted butter, melted
- 1/2 cup strong brewed coffee, cooled
- 1/4 cup coffee liqueur (like Kahlúa)
- 1 cup dark chocolate, chopped
- 1/2 cup heavy cream
- 1/4 cup granulated sugar (for the buttercream)
- 1/2 cup unsalted butter, softened (for the buttercream)
- 2 large egg yolks (for the buttercream)
- 1/4 cup vanilla extract
- 1/4 cup water (for the syrup)
Instructions
- Preheat your oven to 350°F (175°C). Line a 9×13 inch baking pan with parchment paper.
- In a bowl, combine almond flour and powdered sugar. Set aside.
- In a separate bowl, whisk together eggs and granulated sugar until light and fluffy. Fold in the almond flour mixture and all-purpose flour gently.
- Gradually fold in the melted butter until well combined. Pour the batter into the prepared pan and spread evenly.
- Bake for 15-20 minutes or until a toothpick inserted in the center comes out clean. Let it cool completely in the pan.
- For the coffee syrup, combine coffee, coffee liqueur, granulated sugar, and water in a small saucepan. Heat until sugar dissolves. Let it cool.
- For the chocolate ganache, heat heavy cream in a saucepan until just simmering. Pour over chopped chocolate and let sit for 2-3 minutes. Stir until smooth and glossy.
- For the buttercream, whisk egg yolks and granulated sugar in a bowl over simmering water until pale and thick. Remove from heat and beat in softened butter and vanilla extract until creamy.
- Once the cake is cool, slice it into three equal layers. Brush each layer with the coffee syrup.
- Place the first layer on a serving platter. Spread a layer of buttercream over it, followed by a layer of ganache. Repeat with the second layer.
- Place the final layer on top, cover the entire cake with the remaining ganache, and smooth the top and sides.
- Chill the cake in the refrigerator for at least 2 hours before serving to set the ganache.
Notes
- For a nut-free version, substitute almond flour with an equal amount of all-purpose flour.
- Add a layer of raspberry or strawberry jam between the layers for a fruity twist.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 15g
- Sodium: 100mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 80mg