Description
Indulge in the decadent layers of almond sponge, coffee buttercream, and chocolate ganache in this classic French Opera Cake. A luscious dessert that’s perfect for special occasions and celebrations.
Ingredients
Scale
For the Joconde Sponge:
- 6 large eggs
- 6 large egg whites
- 1 cup almond flour
- 1 cup powdered sugar
- 1/2 cup all-purpose flour
- 2 tablespoons unsalted butter (melted)
For the Coffee Syrup:
- 1/2 cup strong brewed coffee (or espresso)
- 1/4 cup granulated sugar
For the Coffee Buttercream:
- 3 large egg yolks
- 1/4 cup water
- 3/4 cup granulated sugar
- 1 cup unsalted butter (softened)
- 1 tablespoon instant espresso powder dissolved in 1 tablespoon hot water
For the Chocolate Ganache:
- 1/2 cup heavy cream
- 4 oz dark chocolate (chopped)
For the Chocolate Glaze:
- 3 oz dark chocolate
- 1 tablespoon vegetable oil
Instructions
- Preheat the oven: to 425°F (220°C). Line a jelly roll pan with parchment paper and grease lightly.
- Make the joconde sponge: Beat eggs, almond flour, and powdered sugar, then fold in whipped egg whites and flour-butter mixture. Bake and cut into layers.
- Prepare the coffee syrup: Combine coffee and sugar, heat until dissolved, then cool.
- Make the coffee buttercream: Beat egg yolks, cook sugar-water to soft-ball stage, combine with yolks, beat in butter and espresso.
- Create the ganache: Heat cream, pour over chocolate, stir until smooth.
- Assemble the cake: Layer sponge with syrup, buttercream, ganache, and repeat. Chill.
- Make the glaze: Melt chocolate with oil, pour over cake, chill until set, trim, slice, and serve.
Notes
- Opera cake is best made a day ahead for developed flavors.
- Keep refrigerated but serve slightly chilled or at room temperature for the best texture.
- Prep Time: 1 hour
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 28g
- Sodium: 60mg
- Fat: 28g
- Saturated Fat: 16g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 125mg
