Opera Cake
Experience the luxurious flavors of opera cake, a classic French dessert that combines coffee-soaked almond sponge, rich chocolate ganache, and velvety buttercream. Each layer is a delightful bite that transports you to a Parisian patisserie. Perfect for special occasions or a sweet indulgence, this recipe will impress your family and friends alike.
Ingredients
- For the almond sponge:
- 6 large eggs
- 150g almond flour
- 150g granulated sugar
- 60g all-purpose flour
- 30g unsalted butter, melted
- For the coffee syrup:
- 100ml brewed coffee
- 50g sugar
- For the buttercream:
- 250g unsalted butter, softened
- 200g powdered sugar
- 50ml brewed coffee
- For the chocolate ganache:
- 200g dark chocolate, chopped
- 200ml heavy cream
Servings and Cooking Time
This recipe serves 12 people. Preparation time is approximately 40 minutes, and cooking time takes about 30 minutes.
Nutritional Value
Each serving (1 slice) contains approximately 320 calories, 18g fat, 35g carbohydrates, and 4g protein.
Step-by-Step Cooking Process
- Preheat your oven to 180°C (350°F) and line a baking sheet with parchment paper.
- In a bowl, whisk together the eggs and sugar until pale and fluffy.
- Gently fold in the almond flour and all-purpose flour.
- Add the melted butter and mix until well combined.
- Spread the batter evenly on the baking sheet and bake for 15-20 minutes.
- Let the sponge cool, then cut into three equal rectangles.
- To make the coffee syrup, heat the coffee and sugar in a saucepan until dissolved.
- Prepare the buttercream by beating the softened butter and powdered sugar until light and fluffy, then add the coffee.
- For the ganache, heat the cream until just boiling, pour over the chopped chocolate, and stir until smooth.
- Assemble the cake by layering the sponge, soaking with coffee syrup, spreading buttercream, and ganache in between layers.
Alternative Ingredients
You can substitute almond flour with hazelnut flour for a different nutty flavor. Additionally, use decaffeinated coffee for a caffeine-free version.
Serving and Pairings
Opera cake pairs beautifully with a cup of espresso or a glass of dessert wine. Serve it alongside fresh berries for a refreshing contrast.
Storage and Reheating
Store leftover opera cake in an airtight container in the refrigerator for up to 3 days. It’s best enjoyed cold, but you can let it sit at room temperature for 30 minutes before serving. Freezing is not recommended as it may affect the texture.
Cooking Mistakes
- Ensure eggs are at room temperature for better volume.
- Don’t overmix the batter to keep the sponge light and airy.
- Use high-quality chocolate for the ganache for the best flavor.
- Allow layers to cool completely before assembling to prevent melting.
- Measure ingredients accurately for consistent results.
Helpful Tips
- Prepare the coffee syrup a day in advance for deeper flavor.
- Use a serrated knife for clean cuts through the layers.
- Decorate the top with chocolate shavings for a professional touch.
- Chill the cake before slicing for neater pieces.
FAQs
What is opera cake?
Opera cake is a French dessert made with layers of almond sponge cake, coffee buttercream, and chocolate ganache, traditionally served chilled.
Can I make opera cake in advance?
Yes, opera cake can be made a day ahead and stored in the refrigerator. It actually tastes better after resting as the flavors meld.
What can I use instead of coffee?
You can replace coffee with strong brewed tea or omit it entirely for a vanilla flavor, adjusting other ingredients accordingly.
Is opera cake gluten-free?
Traditional opera cake is not gluten-free, but you can use gluten-free flour blends to make a suitable alternative.
How should I serve opera cake?
Serve opera cake chilled, garnished with chocolate shavings or whipped cream, and alongside a strong cup of coffee or tea.
Conclusion
Opera cake is a stunning and sophisticated dessert that showcases the best of French pastry techniques. With its elegant presentation and rich flavors, it’s sure to impress at any gathering. Whether you’re a seasoned baker or a novice, this recipe is a delightful challenge worth undertaking.
Opera Cake
Ingredients
- 6 large eggs
- 150 g almond flour
- 150 g granulated sugar
- 60 g all-purpose flour
- 30 g unsalted butter melted
- 100 ml brewed coffee
- 50 g sugar for syrup
- 250 g unsalted butter for buttercream
- 200 g powdered sugar for buttercream
- 50 ml brewed coffee for buttercream
- 200 g dark chocolate for ganache
- 200 ml heavy cream for ganache
Instructions
- Preheat your oven to 180°C (350°F) and line a baking sheet with parchment paper.
- In a bowl, whisk together the eggs and sugar until pale and fluffy.
- Gently fold in the almond flour and all-purpose flour.
- Add the melted butter and mix until well combined.
- Spread the batter evenly on the baking sheet and bake for 15-20 minutes.
- Let the sponge cool, then cut into three equal rectangles.
- To make the coffee syrup, heat the coffee and sugar in a saucepan until dissolved.
- Prepare the buttercream by beating the softened butter and powdered sugar until light and fluffy, then add the coffee.
- For the ganache, heat the cream until just boiling, pour over the chopped chocolate, and stir until smooth.
- Assemble the cake by layering the sponge, soaking with coffee syrup, spreading buttercream, and ganache in between layers.
