Indulge in the epitome of French patisserie elegance with the Symphony of Layers: Decadent Opera Cake. This luxurious dessert features delicate layers of almond sponge cake soaked in coffee syrup, interspersed with rich coffee buttercream and chocolate ganache, all crowned with a glossy chocolate glaze. Each bite harmonizes the bold flavors of coffee and chocolate, creating a sensory opera in your mouth. Perfect for special occasions or as a sophisticated treat, this cake is a true celebration of culinary artistry.
Preparation and Cooking Times
- Preparation Time: 1 hour
- Cooking Time: 30 minutes
- Total Time: 1 hour 30 minutes (plus chilling time)
Servings and Serving Size
- Servings: 12
- Serving Size: 1 slice (approximately 100g)
Nutritional Profile (per serving)
- Calories: 380 kcal
- Protein: 5g
- Carbohydrates: 45g
- Fat: 20g
- Saturated Fat: 12g
- Cholesterol: 75mg
- Sodium: 95mg
- Fiber: 2g
- Sugar: 30g
Ingredients
- Almond Sponge Cake:
- 120g (4.2oz) ground almonds
- 150g (5.3oz) powdered sugar
- 4 large eggs
- 2 egg whites
- 40g (1.4oz) all-purpose flour
- Coffee Syrup:
- 120ml (4oz) water
- 100g (3.5oz) granulated sugar
- 2 tablespoons instant coffee powder
- Coffee Buttercream:
- 200g (7oz) unsalted butter, softened
- 150g (5.3oz) powdered sugar
- 2 tablespoons strong brewed coffee
- Chocolate Ganache:
- 200g (7oz) dark chocolate, finely chopped
- 200ml (7oz) heavy cream
- Chocolate Glaze:
- 150g (5.3oz) dark chocolate, finely chopped
- 120ml (4oz) heavy cream
Detailed Method of Preparation
Almond Sponge Cake:
- Preheat oven to 180°C (350°F). Line a baking sheet with parchment paper.
- In a bowl, mix ground almonds and powdered sugar. Add whole eggs, beating until light and fluffy.
- In a separate bowl, beat egg whites to stiff peaks. Gently fold into almond mixture. Sift in flour and fold gently.
- Spread the batter evenly onto the baking sheet. Bake for 12-15 minutes. Let cool.
Coffee Syrup:
- In a saucepan, combine water, sugar, and coffee powder. Bring to a boil, then simmer until sugar dissolves. Cool.
Coffee Buttercream:
- Cream the butter and powdered sugar. Add brewed coffee, beating until smooth.
Chocolate Ganache:
- Heat the cream until hot but not boiling. Pour over chopped chocolate, let sit for a minute, then stir until smooth.
Assembly:
- Cut the sponge into equal-sized layers. Brush each layer with coffee syrup.
- Spread a thin layer of buttercream over the first layer, then a layer of ganache. Repeat with remaining layers, finishing with a layer of sponge.
- Chill for 1 hour.
Chocolate Glaze:
- Heat cream, pour over chocolate. Stir until smooth. Pour over chilled cake, spreading evenly.
Final Touch:
- Chill the cake for at least 2 hours before serving.
Tips for Culinary Success
- Ensure ingredients are at room temperature for better integration.
- Be gentle when folding in egg whites to maintain the sponge's airiness.
- Use high-quality chocolate for a richer taste.
Frequently Asked Questions (FAQs)
Can I make the Opera Cake in advance?
Yes, it's best made a day ahead to allow flavors to meld.
How do I store the Opera Cake?
Keep refrigerated in an airtight container for up to 3 days.
Can I use regular coffee instead of instant coffee for the syrup?
Yes, ensure it's strongly brewed for a robust flavor.