Opera Cake
In the realm of pastries, few creations evoke such allure and sophistication as the Opera Cake. A masterpiece of French pâtisserie, this multilayered confection is an intricate symphony of flavors and textures, earning its reputation as a dessert fit for royalty.
Prep Time 2 hours hrs
Cook Time 30 minutes mins
Total Time 2 hours hrs 30 minutes mins
Course Dessert
Cuisine French
Servings 12 people
Calories 500 kcal
For the Almond Sponge:
- 1 ½ cups 150 grams almond flour
- ¾ cup 95 grams powdered sugar
- ¼ teaspoon salt
- 3 large eggs
For the Coffee Syrup:
- ¾ cup 180 ml water
- ½ cup 120 ml strong coffee
- ½ cup 100 grams granulated sugar
For the French Buttercream:
- 1 cup 2 sticks unsalted butter, softened
- 3 ½ cups 420 grams powdered sugar
- 3 large eggs
- 2 teaspoons vanilla extract
- ¼ cup 60 ml heavy cream
For the Chocolate Ganache:
- 1 cup 200 ml heavy cream
- 8 ounces 225 grams bittersweet chocolate, chopped
For the Almond Sponge:
Preheat the oven to 350°F (175°C) and grease and flour an 8x8-inch square baking pan.
In a large bowl, whisk together the almond flour, powdered sugar, and salt.
In a separate bowl, whisk the eggs until light and fluffy.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Pour the batter into the prepared pan and bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
For the Coffee Syrup:
In a small saucepan, combine the water, coffee, and sugar.
Bring to a boil over medium heat, then reduce heat and simmer for 2 minutes, or until the sugar has dissolved.
Let the syrup cool completely.
For the French Buttercream:
In a large bowl, cream together the butter and powdered sugar until light and fluffy.
Beat in the eggs one at a time, then beat in the vanilla extract.
Beat in the heavy cream until the buttercream is smooth and creamy.
For the Chocolate Ganache:
In a small saucepan, heat the heavy cream until it just begins to simmer.
Remove from heat and pour over the chopped chocolate.
Let sit for 1 minute, then stir until smooth.
To Assemble the Cake:
Cut the cooled almond sponge cake into two equal layers.
Place one layer of cake on a serving platter and brush with half of the coffee syrup.
Spread a layer of French buttercream over the coffee syrup.
Top with the second layer of cake and brush with the remaining coffee syrup.
Pour the chocolate ganache over the cake and spread evenly.
Refrigerate the cake for at least 2 hours, or until the ganache is set.
Cut into slices and serve.