Opera Cake
A classic French dessert featuring layers of almond sponge, coffee buttercream, and dark chocolate, perfect for special occasions.
Ingredients
For the almond sponge
- 6 oz almond flour
- 1 cup powdered sugar
- 4 large eggs
- 2 tbsp unsweetened cocoa powder
For the coffee buttercream
- 1 cup butter at room temperature
- 1 cup granulated sugar
- 1/4 cup coffee liqueur
- 4 oz dark chocolate melted
For assembly
- 1 cup heavy cream whipped
- 1/4 cup brewed strong coffee
- 2 tbsp gelatin optional, dissolved
Instructions
Preparation and Baking
- Preheat the oven to 350°F (175°C) and line a baking tray with parchment paper.
- In a bowl, combine almond flour, powdered sugar, and cocoa powder.
- In another bowl, whisk eggs until frothy, then gradually add the dry ingredients.
- Spread the batter onto the prepared baking tray and bake for about 15 minutes. Let it cool.
Making Coffee Buttercream
- Beat the butter until creamy, then gradually add sugar and coffee liqueur until smooth.
- Melt dark chocolate and add it to the buttercream. Mix well.
Assembly
- Cut the almond sponge into layers, and alternate layers of sponge, coffee buttercream, and whipped cream.
- Chill the cake in the fridge for a couple of hours to set.
- Once set, slice and serve.
Notes
Serve chilled and consider dusting with cocoa or drizzling with chocolate. Store leftovers in an airtight container in the refrigerator for up to three days.