Opera Cake

Opera Cake is a decadent, multi-layered French dessert combining almond sponge cake, coffee syrup, coffee buttercream, chocolate ganache, and a glossy chocolate glaze. Perfect for elegant occasions or as a show-stopping dessert!

📝 Ingredients (Serves 6)

For the Sponge Cake (Joconde):

• 🌰 100 g almond flour
• 🍬 100 g powdered sugar
• 🥚 3 whole eggs
• 🥚 3 egg whites
• 🧈 20 g butter, melted
• 🍬 15 g granulated sugar
• 🌾 30 g all-purpose flour

For the Coffee Buttercream:

• 🥚 2 whole eggs
• 🥚 2 egg yolks
• 🍬 140 g granulated sugar
• 💧 50 ml water
• ☕ 10 g instant coffee
• 🧈 250 g softened butter

For the Chocolate Ganache:

• 🍫 150 g dark baking chocolate, chopped
• 🥛 150 ml heavy cream
• 🧈 30 g butter

For the Coffee Syrup:

• 💧 200 ml water
• 🍬 50 g granulated sugar
• ☕ 150 ml espresso coffee

For the Chocolate Glaze:

• 🍫 200 g dark baking chocolate, chopped
• 🧈 100 g butter

📋 Instructions

1️⃣ Prepare the Joconde Sponge:

1. 🔥 Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper or a silicone mat.
2. 🥣 In a mixing bowl, whisk the whole eggs, almond flour, and powdered sugar until light and fluffy. Add the melted butter and sifted flour, mixing until smooth.
3. 🍳 In a separate bowl, beat the egg whites until soft peaks form. Gradually add granulated sugar and beat until stiff peaks form.
4. 🥄 Gently fold the meringue into the batter. Spread the mixture evenly onto the prepared baking sheet.
5. 🔥 Bake for 8–10 minutes until lightly golden. Let cool, then cut into 24 equal rectangles.

2️⃣ Prepare the Coffee Buttercream:
6. 🌡️ In a saucepan, heat granulated sugar and water until the mixture reaches 250°F (120°C) using a candy thermometer.
7. 🥚 In a stand mixer, whisk the eggs, yolks, and coffee until pale and fluffy. Gradually pour in the hot syrup while continuing to whisk until the mixture cools.
8. 🧈 Add the softened butter, one piece at a time, and whisk until smooth.

3️⃣ Prepare the Ganache:
9. 🥛 Heat the cream and butter in a saucepan until just boiling. Pour over the chopped chocolate and mix until smooth. Let cool.

4️⃣ Prepare the Coffee Syrup:
10. 💧 Combine water, sugar, and espresso in a saucepan. Heat until the sugar dissolves, then let cool.

5️⃣ Prepare the Chocolate Glaze:
11. 🍫 Melt the chopped chocolate in a double boiler. Stir in the butter until smooth and glossy.

6️⃣ Assemble the Cake:
12. 🥞 Place 6 rectangular molds on a parchment-lined baking sheet.
13. 🍰 Add a layer of sponge cake to the bottom of each mold. Brush with coffee syrup. Spread a layer of ganache over the sponge, then top with another sponge layer.
14. 🍶 Brush with syrup again and spread a layer of buttercream. Repeat the process with another layer of sponge and ganache, finishing with a final sponge layer.
15. 🍫 Cover with a thin layer of chocolate glaze and smooth the top.

7️⃣ Chill and Serve:
16. ❄️ Refrigerate for at least 1 hour. Carefully remove the molds before serving.

📊 Nutritional Information

• ⏰ Prep Time: 1 hour 30 minutes
• 🔥 Baking Time: 10 minutes
• ❄️ Chill Time: 1 hour
• ⏳ Total Time: Approximately 3 hours
• 🍽️ Servings: 6
• 🔥 Calories: Very High

#OperaCake #FrenchDesserts #LayeredCakes #ChocolateLovers #recipesbend