Opera Cake

Indulge in the decadent layers of an authentic Opera Cake, a French patisserie masterpiece that combines elegance with rich flavors. This classic dessert features three delicate almond sponge cake layers soaked in aromatic coffee syrup, luxuriously sandwiched between velvety coffee buttercream and silky chocolate ganache. Topped with a glossy dark chocolate glaze, this show-stopping treat is perfect for special occasions or as the highlight of a dinner party. Meticulously crafted with quality ingredients like almond meal, dark chocolate, and freshly brewed coffee, this recipe ensures every bite delivers a harmonious blend of textures and flavors. Impress your guests with this sophisticated dessert, a true labor of love that’s as stunning to look at as it is to eat!

Nutriscore Rating: 43/100

Prep Time:120 mins

Cook Time:30 mins

Total Time:150 mins

Servings: 8

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

Directions

Step 1

Preheat your oven to 220°C (428°F). Line a 30x40 cm (12x16 inches) baking sheet with parchment paper.

Step 2

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.

Step 3

In another bowl, whisk the egg whites until soft peaks form and gradually add the granulated sugar, whipping until firm peaks form.

Step 4

Carefully fold the meringue into the almond mixture. Stir in the melted butter.

Step 5

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.

Step 6

To make the coffee syrup, dissolve the 20g of sugar in 120ml of strong brewed coffee over medium heat, then set aside to cool.

Step 7

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.

Step 8

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.

Step 9

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.

Step 10

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.

Step 11

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.

Step 12

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

Serving size	1718.3 grams (1718.3g)

Amount per serving	% Daily Value*
Calories	6897

Total Fat 460.30g	590%
Saturated Fat 245.40g	1227%
Polyunsaturated Fat 8.40g
Cholesterol 1299mg	433%
Sodium 575mg	25%
Total Carbohydrate 620.60g	226%
Dietary Fiber 38.60g	138%
Total Sugars 529.70g
Protein 79.00g	158%

Vitamin D 243IU	1215%
Calcium 621mg	48%
Iron 55mg	303%
Potassium 4205mg	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.

Source of Calories

Fat: 59.7%

Protein: 4.6%

Carbs: 35.8%