French Opera Cake Recipe

A French Opera Cake is an elegant, multi-layered dessert that combines almond sponge cake (known as joconde), coffee buttercream, chocolate ganache, and a coffee-infused syrup. It’s rich, luxurious, and perfect for special occasions!

Ingredients

For the Joconde (Almond Sponge Cake):

• 1 ½ cups almond flour
• 1 ½ cups powdered sugar
• 6 large eggs
• 6 large egg whites
• ½ cup granulated sugar
• ½ cup all-purpose flour
• 2 tbsp unsalted butter, melted

For the Coffee Syrup:

• ½ cup water
• ¼ cup granulated sugar
• 1 tbsp instant espresso powder (or strong brewed coffee)
• 1 tbsp coffee liqueur (optional)

For the Coffee Buttercream:

• ½ cup granulated sugar
• 2 tbsp water
• 2 large egg yolks
• 1 cup unsalted butter, softened
• 1 tbsp instant espresso powder dissolved in 1 tbsp hot water
• 1 tsp vanilla extract

For the Chocolate Ganache:

• 1 cup dark chocolate, chopped
• ½ cup heavy cream
• 1 tbsp unsalted butter

For the Chocolate Glaze (Top Layer):

• 4 oz dark chocolate, chopped
• 2 tbsp unsalted butter

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Directions

1. Make the Joconde (Almond Sponge Cake):

1. Preheat your oven to 425°F (220°C). Grease and line a large jelly roll pan (about 11×15 inches) with parchment paper.
2. In a large bowl, beat the almond flour, powdered sugar, and whole eggs until light and fluffy, about 5 minutes.
3. In a separate bowl, beat the egg whites with granulated sugar until stiff peaks form.
4. Gently fold the egg whites into the almond mixture. Sift the all-purpose flour over the batter and gently fold to combine. Stir in the melted butter.
5. Pour the batter evenly into the prepared pan and smooth it out. Bake for 5-7 minutes, or until the cake is lightly golden and springs back when touched.
6. Let the cake cool, then carefully cut it into three equal layers.

2. Make the Coffee Syrup:

1. In a small saucepan, heat the water and sugar until the sugar is fully dissolved.
2. Stir in the espresso powder and coffee liqueur (if using), and set aside to cool.

3. Make the Coffee Buttercream:

1. In a small saucepan, heat the sugar and water over medium heat until it reaches 240°F (115°C) on a candy thermometer.
2. While the syrup is heating, whisk the egg yolks in a stand mixer until pale and thickened.
3. Slowly pour the hot sugar syrup into the yolks while the mixer is running on low speed. Continue to beat until the mixture cools to room temperature.
4. Gradually add the softened butter, one cube at a time, beating until smooth and creamy. Stir in the dissolved espresso and vanilla extract.

4. Make the Chocolate Ganache:

1. Place the chopped chocolate in a heatproof bowl.
2. In a small saucepan, heat the heavy cream until just simmering, then pour it over the chocolate.
3. Let sit for 2 minutes, then stir until smooth. Stir in the butter until glossy.

5. Make the Chocolate Glaze:

1. Melt the chocolate and butter together in a microwave or over a double boiler. Stir until smooth and glossy. Set aside to cool slightly.

6. Assemble the Opera Cake:

1. Place the first layer of joconde on a serving platter. Brush generously with the coffee syrup.
2. Spread a layer of coffee buttercream over the top.
3. Add the second layer of joconde, brush with more coffee syrup, and spread a layer of chocolate ganache.
4. Place the third layer of joconde on top, brush with coffee syrup, and spread a thin layer of coffee buttercream over the entire cake.
5. Chill the cake in the refrigerator for about 30 minutes.

7. Add the Chocolate Glaze:

1. Once the cake is chilled, pour the chocolate glaze over the top, spreading it evenly with an offset spatula.
2. Return the cake to the fridge to set the glaze.

8. Serve:

1. Trim the edges of the cake for a clean finish.
2. Slice the cake into neat squares or rectangles and serve chilled.

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This Opera Cake is a stunning dessert with layers of flavor, balancing the richness of chocolate and the bitterness of coffee. Let me know if you’d like any modifications or tips!