French 30 min

Opera Cake

Name: Opera Cake
Total time: 30 min
Yield: 2 servings
Cuisine: French
Ingredients: 6 large eggs, separated; ¾ cup almond flour; ¾ cup powdered sugar; ¼ cup all-purpose flour; 3 tablespoons unsalted butter, melted; ½ cup strong espresso with 2 tablespoons rum; 8 oz dark chocolate (70%), chopped; 1 cup heavy cream; 3 tablespoons unsalted butter for ganache; ¾ cup sugar; ¼ cup water for syrup; 6 large egg yolks; 1½ cups unsalted butter, room temperature, for buttercream; 2 tablespoons instant espresso dissolved in 2 tablespoons hot water

baking

Ingredientsfor 2

540

Cal

Protein

42g

Carbs

38g

Fat

16 large eggs, separated
2¾ cup almond flour
3¾ cup powdered sugar
4¼ cup all-purpose flour
53 tablespoons unsalted butter, melted
6½ cup strong espresso with 2 tablespoons rum
78 oz dark chocolate (70%), chopped
81 cup heavy cream
93 tablespoons unsalted butter for ganache
10¾ cup sugar
11¼ cup water for syrup
126 large egg yolks
131½ cups unsalted butter, room temperature, for buttercream
142 tablespoons instant espresso dissolved in 2 tablespoons hot water

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Instructions

1
Make the joconde sponge: beat egg whites to stiff peaks. Fold in almond flour, powdered sugar, flour, whole eggs, and melted butter. Bake in two thin 12×16 inch sheets at 425°F for 7 minutes until just set. Cool completely.
2
Make the coffee buttercream: cook sugar and water to 245°F. Drizzle over beaten yolks while whipping. Cool, then beat in room-temperature butter gradually and add dissolved espresso.
3
Make the ganache: bring cream to a boil, pour over chopped chocolate, wait 1 minute, then whisk with butter until smooth.
4
Assemble with four layers: sponge (soaked with espresso-rum syrup), coffee buttercream, sponge (soaked), chocolate ganache, sponge (soaked), buttercream. Pour remaining ganache over the top for a smooth, shiny finish. Refrigerate at least 3 hours before trimming edges cleanly and serving.