Opera Cake — Precise layers of almond sponge, coffee cream, and chocolate glaze.
- Yield
- 16 small slices
- Prep
- 1 hr
- Cook Or Set
- 25 min + chill
Ingredients for Opera Cake
- 1 cup (100 g) almond flour
- 1 cup (120 g) powdered sugar
- 3 eggs + 3 egg whites
- 1/3 cup (42 g) flour
- 2 tbsp (28 g) melted butter
- 1/3 cup (80 ml) espresso syrup
- 1 1/2 cups coffee buttercream
- 1 cup chocolate ganache
- 4 oz (115 g) dark chocolate glaze
How to Make Opera Cake
- Heat oven to 425°F (220°C). Spread almond sponge batter thinly on a lined sheet pan; bake 8-10 minutes.
- Cool and cut into three equal rectangles.
- Brush first layer with espresso syrup; spread with coffee buttercream. Add second layer, syrup, and ganache.
- Add final sponge, syrup, and a thin buttercream coat. Chill until firm.
- Pour over chocolate glaze; chill, trim edges, and cut with a hot knife.
Cinema Finish
Add a tiny touch of gold leaf to each slim rectangular slice.
Source: 50 Luxury Desserts, pages 21