Opera Cake

why make this recipe

Opera Cake is a delightful dessert that combines layers of almond sponge cake, coffee syrup, and rich chocolate ganache. It’s a treat that is not only visually stunning but also brings together wonderful flavors that coffee and chocolate lovers will adore. Perfect for special occasions or a cozy afternoon treat, this cake impresses guests and satisfies any sweet tooth. Making Opera Cake at home allows you to customize it to your taste and enjoy a classic French dessert right in your kitchen.

how to make Opera Cake

Ingredients:

• Almond flour
• Eggs
• Granulated sugar
• Unsalted butter
• Coffee
• Dark chocolate
• Heavy cream
• Vanilla extract
• Cocoa powder
• Sugar for syrup

Directions:

1. Preheat the oven to 350°F (175°C).
2. In a bowl, whisk together the almond flour, eggs, and granulated sugar until well combined.
3. Fold in melted butter and mix until smooth.
4. Spread the batter onto a baking sheet and bake for 15-20 minutes until golden.
5. Let the sponge cool and cut it into layers.
6. Prepare the coffee syrup by mixing brewed coffee with sugar until dissolved.
7. For the chocolate ganache, heat heavy cream and pour it over chopped dark chocolate, then stir until fully melted.
8. Assemble the cake by layering the sponge, brushing each layer with coffee syrup, and adding ganache between the layers.
9. Top with whipped cream or additional ganache, dust with cocoa powder, and chill before serving.
10. Serve Opera Cake chilled, cut into small squares or slices.

It pairs wonderfully with a cup of coffee or tea, enhancing the flavor of the coffee syrup used in the cake. Garnish each serving with a dusting of cocoa powder or a dollop of whipped cream for an extra touch. Store any leftover Opera Cake in the refrigerator. Wrap it tightly with plastic wrap or place it in an airtight container. It is best enjoyed within 3-4 days for optimal freshness.

Ensure all ingredients are at room temperature for better mixing. Be careful not to overbake the sponge; it should remain moist. Allow the ganache to cool slightly before using it to layer; this will help it spread more easily. Try adding flavored extracts like hazelnut or almond to give your Opera Cake a different twist. You can also experiment with different types of chocolate for the ganache.

how to serve Opera Cake

Serve Opera Cake chilled for the best flavor and texture. Cut it into small squares or slices and place them on dessert plates. You can add a dollop of whipped cream or sprinkle cocoa powder on top for a nice finishing touch. This cake pairs well with coffee, tea, or dessert wines, making it a fantastic choice for gatherings or quiet afternoons at home.

how to store Opera Cake

To store Opera Cake, place any leftovers in the refrigerator. Wrap it tightly with plastic wrap or place it in an airtight container to keep it fresh. For the best taste and texture, enjoy the cake within 3-4 days after making it.

tips to make Opera Cake

1. Always use fresh ingredients for the best results.
2. Make sure all ingredients, especially eggs and butter, are at room temperature.
3. Do not overbake the sponge; it should remain moist and soft.
4. Allow the ganache to cool slightly before layering to make spreading easier.
5. Experiment with different flavors by adding extracts or using different chocolates.

variation

You can vary Opera Cake by adding flavored extracts such as hazelnut or almond into the batter or ganache. Additionally, try using milk chocolate or white chocolate instead of dark chocolate for a different taste. Adding a fruit layer, like raspberry or orange, can also give it a refreshing twist.

FAQs

1. Can I make Opera Cake in advance?
Yes, you can prepare the Opera Cake a day ahead. Just chill it in the refrigerator overnight before serving.

2. Is there a non-coffee version of Opera Cake?
Yes! You can replace the coffee syrup with flavored syrups, like vanilla or caramel, for a different flavor profile.

3. Can I freeze Opera Cake?
While it is possible to freeze Opera Cake, it is best enjoyed fresh. If you do freeze it, wrap it tightly and consume it within a month for the best quality.