Opera Cake (Print Version)
# Ingredients:
→ Joconde Almond Sponge Cake
01 -
5 eggs, room temperature
02 -
5 oz (140g) ground almonds (almond flour)
03 -
5 oz (140g) powdered sugar
04 -
1/4 cup (30g) flour
05 -
2 tbsp (30g) butter, melted
→ Coffee Ganache
06 -
8 oz (225g) dark chocolate, chopped
07 -
1/2 cup (120ml) heavy cream
08 -
1 tbsp coffee liqueur (optional)
→ Coffee Buttercream
09 -
1 cup (225g) unsalted butter, softened
10 -
2 cups (240g) powdered sugar
11 -
1/4 cup (60ml) brewed coffee, cooled
→ Other Components
12 -
Chocolate glaze (for decoration)
13 -
Additional coffee syrup or brewed coffee (for soaking)
# Instructions:
01 -
Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.
02 -
In a large bowl, beat eggs with powdered sugar until light and pale. Fold in almond flour and flour. Stir in melted butter until combined.
03 -
Spread batter evenly on baking sheet. Bake 8-10 minutes, until golden. Cool before slicing.
04 -
Heat cream to a boil. Pour over chocolate. Let sit, then stir until smooth. Add liqueur if desired.
05 -
Beat butter until creamy. Add powdered sugar and coffee, beat until fluffy.
06 -
Place Joconde in mold. Soak with coffee syrup. Add ganache, then buttercream. Repeat layers.
07 -
Pour chocolate glaze on top. Chill for hours before slicing.