Opera Cake
Opera Cake is a rich French dessert, that uses one of the most loved flavor combinations, chocolate and coffee. The cake is consisting of thin layers of almond sponge cake soaked in coffee syrup, filled with coffee buttercream and chocolate ganache and topped with chocolate glaze.
Ingredients - Serves 12
- Powdered sugar - For dusting
- Coffee liqueur - 2 tablespoons
- Coffee - 1/2 cup, strong brewed
- Heavy cream - 1 cup
- Dark chocolate - 8 ounces
- Butter - 1/2 cup
- Sugar - 1 cup
- Eggs - 6 large
- All-purpose flour - 1/4 cup
- Almond flour - 1 cup
Let's Get Started
- Preheat the oven to 425°F (220°C). Line two 12x16-inch (30x40 cm) baking sheets with parchment paper.
- In a large bowl, beat the eggs and sugar together until light and fluffy. Stir in the almond flour.
- Melt the butter and gradually add it to the batter, followed by the all-purpose flour. Divide the batter between the prepared baking sheets, spreading it evenly with a spatula.
- Bake for 5-7 minutes, or until lightly golden. Allow to cool.
- For the coffee syrup, combine the coffee and sugar in a small saucepan and bring to a boil. Remove from heat and stir in the coffee liqueur.
- For the ganache, heat the cream in a small saucepan. Add the chocolate and stir until smooth.
- To assemble the cake, place one layer of the cake on a serving platter. Brush generously with the coffee syrup. Spread half of the ganache over the cake, followed by another layer of cake. Brush with coffee syrup and spread the remaining ganache on top. Finish with the final layer of cake and brush with the remaining coffee syrup.
- Refrigerate the cake for at least 1 hour, or until set.
- Before serving, dust the top of the cake with powdered sugar.
Dietary Info
- Dish Type: Dessert
- Prep Time: 120 minutes
- Cook Time: 60 minutes
- Calories: 450
- Fat: 30g
- Carbs: 40g
- Protein: 6g
- Sodium: 200mg
- Sugar: 35g
