Opera Cake
Indulge in the rich, layered delight of opera cake, a sophisticated French dessert that perfectly blends flavors and textures. With its coffee-soaked almond sponge, creamy buttercream, and glossy chocolate ganache, this cake is not just a treat for the palate but also a feast for the eyes. Perfect for special occasions, it’s sure to impress your guests and leave them wanting more.
Ingredients
– 200g almond flour
– 200g powdered sugar
– 4 large eggs
– 200g unsalted butter
– 100g dark chocolate
– 200g granulated sugar
– 100ml brewed coffee
– 200g heavy cream
– 50g cocoa powder
– Edible decorations
Servings and Cooking Time
This recipe makes 12 servings. Preparation time is approximately 30 minutes, with an additional cooking time of about 1 hour.
Nutritional Value
Per serving (1 slice): approximately 350 calories, 20g fat, 30g carbohydrates, and 5g protein. This nutritional value is for one person.
Step-by-Step Cooking Process
1. Preheat the oven to 180°C (350°F).
2. Prepare a baking sheet with parchment paper.
3. In a bowl, mix almond flour and powdered sugar.
4. In another bowl, whisk eggs until frothy.
5. Gradually add sugar to the eggs while whisking.
6. Combine the dry ingredients with the egg mixture.
7. Melt the butter and fold it into the batter.
8. Spread the mixture evenly on the baking sheet.
9. Bake for 15-20 minutes until golden.
10. Let the cake cool completely before cutting into layers.
11. Prepare coffee syrup by mixing brewed coffee with sugar.
12. Layer each sponge with coffee syrup, buttercream, and ganache.
13. Chill the assembled cake in the fridge for a few hours.
14. Decorate with chocolate shavings and edible decorations.
Alternative Ingredients
You can substitute almond flour with all-purpose flour for a different texture, though the flavor will change. Additionally, you could use decaf coffee for a caffeine-free version.
Serving and Pairings
Opera cake pairs beautifully with a strong espresso or a rich dessert wine. It can also be served alongside fresh berries for a refreshing contrast.
Storage and Reheating
Store opera cake in an airtight container in the fridge for up to a week. It’s not recommended to freeze due to the delicate layers, but leftovers can be enjoyed cold directly from the fridge.
Cooking Mistakes
– Avoid overbaking the sponge; it should remain moist.
– Ensure the layers are even for a balanced look.
– Don’t skip chilling; it helps the cake set properly.
– Use high-quality chocolate for better flavor.
– Be careful not to overwhip the cream for the buttercream.
Helpful Tips
– Use a serrated knife for even slicing.
– Let the cake sit overnight for flavors to meld.
– Experiment with different coffee flavors.
– Consider using a cake ring for a clean presentation.
FAQs
What is an opera cake?
Opera cake is a classic French dessert known for its layers of almond sponge, coffee buttercream, and chocolate ganache.
Can I make opera cake ahead of time?
Yes, you can prepare the cake a day in advance. It actually tastes better when allowed to chill overnight.
What can I use instead of coffee?
You can substitute coffee with espresso or even a coffee-flavored syrup if you prefer a sweeter option.
How should I serve opera cake?
Opera cake is best served chilled, with a side of espresso or dessert wine to enhance its flavors.
Can I freeze opera cake?
It is not recommended to freeze opera cake due to its delicate layers, but it can be stored in the fridge for up to a week.
Conclusion
Opera cake is a stunning dessert that combines rich flavors and elegant presentation, making it perfect for special occasions. With its intricate layers and delicious taste, this recipe is sure to impress anyone who tries it. Enjoy the process of creating this masterpiece, and savor each delightful bite!
Opera Cake
Ingredients
- 200 g almond flour
- 200 g powdered sugar
- 4 large eggs
- 200 g unsalted butter
- 100 g dark chocolate
- 200 g granulated sugar
- 100 ml brewed coffee
- 200 g heavy cream
- 50 g cocoa powder
- Edible decorations
Instructions
- Preheat the oven to 180°C (350°F) and prepare a baking sheet with parchment paper.
- Mix almond flour and powdered sugar in a bowl.
- Whisk eggs until frothy in another bowl, gradually adding sugar.
- Combine the dry ingredients with the egg mixture.
- Melt the butter and fold it into the batter.
- Spread the mixture evenly on the baking sheet and bake for 15-20 minutes.
- Let the cake cool completely before cutting into layers.
- Prepare coffee syrup by mixing brewed coffee with sugar.
- Layer each sponge with coffee syrup, buttercream, and ganache.
- Chill the assembled cake in the fridge for a few hours and decorate before serving.
