Description
Indulge in the elegance of a crispy classic opera cake, a sophisticated dessert that layers rich chocolate ganache, aromatic coffee buttercream, and moist almond sponge. This exquisite treat is perfect for any celebration, bringing both visual appeal and delightful flavors to your table.
Ingredients
Scale
- 1 cup almond flour (100g)
- 1 cup sugar (200g)
- 4 large eggs
- 1/4 cup unsweetened cocoa powder (25g)
- 1/2 cup strong brewed coffee or espresso (120ml), cooled
- 1/2 cup unsalted butter (115g), softened
- 1 cup heavy cream (240ml)
- 1 teaspoon pure vanilla extract
- 2 cups powdered sugar (240g)
Instructions
- Preheat the oven to 350°F (175°C). In a bowl, mix almond flour, cocoa powder, and sugar. Add eggs and mix until combined. Pour into a lined baking pan and bake for 15-20 minutes.
- While the sponge cools, brew coffee and dissolve sugar in it to make coffee syrup; set aside to cool.
- Beat softened butter until creamy. Gradually add powdered sugar and cooled coffee until smooth.
- Heat heavy cream in a saucepan, then pour over chopped chocolate; stir until smooth to create ganache.
- Cut the cooled sponge into three layers. Assemble by brushing each layer with coffee syrup and alternating between sponge, coffee buttercream, and ganache until all layers are used.
- Pour remaining ganache on top, refrigerate for at least two hours before serving.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 slice (80g)
- Calories: 350
- Sugar: 30g
- Sodium: 90mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 100mg