Classic Opéra Cake
This traditional French dessert consists of thin layers of soaked almond sponge, silky coffee buttercream, and a melting chocolate ganache.
Ingredients
- For the Joconde Biscuit (Almond Sponge):
- 3 whole eggs
- 100g almond flour (finely ground)
- 100g powdered sugar
- 20g all-purpose flour
- 20g melted butter (cooled)
- 3 egg whites (for the meringue)
- For the Filling & Glaze:
- 150g softened butter (unsalted)
- 2 egg yolks
- 80g granulated sugar
- 1 cup very strong espresso (for soaking and flavoring)
- 100g dark chocolate (at least 60% cocoa)
- 10cl heavy cream
- Gold leaf (optional, for decoration)
Instructions
1. Prepare the Joconde Biscuit
Mix the almond flour, powdered sugar, flour, and whole eggs until smooth.
Stir in the melted butter.
In a separate bowl, whip the egg whites until stiff peaks form, then gently fold them into the batter.
Spread the batter thinly onto a baking sheet lined with parchment paper.
Bake for 10 minutes at 200°C (390°F).
Once cooled, cut into three equal rectangles.
2. Prepare the Coffee Buttercream
Create a simple syrup by boiling the sugar with a splash of water until it reaches a light simmer.
Slowly pour the hot syrup over the egg yolks while whisking constantly until the mixture cools and becomes pale.
Gradually incorporate the softened butter, then add a few tablespoons of the strong coffee (or coffee extract).
3. Prepare the Ganache
Heat the heavy cream until it just begins to boil.
Pour it over the chopped dark chocolate. Let it sit for a minute, then stir until smooth and glossy.
4. Assembly (The Build)
Layer 1: Place the first biscuit rectangle down. Brush generously with coffee. Spread a layer of coffee buttercream on top.
Layer 2: Top with the second biscuit. Soak it with coffee, then spread the chocolate ganache evenly.
Layer 3: Add the final biscuit. Soak it with coffee and cover with the remaining buttercream. Smooth the surface perfectly with a spatula.
5. Glazing & Finishing
Melt a small amount of chocolate with a teaspoon of neutral oil (for shine).
Pour over the chilled cake to create a thin, crisp glaze.
Pro Tip: Use a hot knife to trim the edges of the cake to reveal the clean, distinct layers. Decorate with a touch of gold leaf.
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