Opera Cake

• 1 cup granulated sugar
• 3/4 cup egg whites
• 1/2 cup almond flour
• 1/2 cup all-purpose flour
• 2 tbsp strong brewed coffee, cooled
• 1/2 cup unsalted butter, softened
• 3/4 cup powdered sugar
• 2 tbsp cocoa powder
• 2 tbsp strong brewed coffee, cooled
• 8 oz dark chocolate
• 1/2 cup heavy cream

Steps

1. 1 Preheat oven to 375°F and line a baking sheet with parchment paper.
2. 2 Whip egg whites and sugar until stiff peaks form.
3. 3 Gently fold in almond flour and all-purpose flour, then spread onto the prepared sheet and bake for 10 minutes.
4. 4 While baking, prepare the coffee buttercream by beating butter, powdered sugar, cocoa powder, and 2 tbsp coffee until smooth.
5. 5 Once cake layers are cooled, brush with cooled coffee and layer with buttercream.
6. 6 Melt chocolate with heavy cream for ganache, pour over cake, and let set before serving.

Equipment

• Baking sheet
• Parchment paper
• Mixing bowls
• Stand mixer or hand mixer
• Spatula
• Saucepan

Variations

• Use hazelnut flour for a nuttier flavor.
• Add a layer of raspberry jam for a fruity twist.

Substitutions

• Substitute almond flour with hazelnut flour.
• Use milk chocolate for a milder ganache.

Pairings

• Espresso
• Dark chocolate truffles

Nutrition

Tips

• For best flavor, let the cake rest in the refrigerator overnight.
• Use a kitchen torch to smooth out the ganache surface.

Storage

Store in an airtight container in the refrigerator for up to 3 days. Let it come to room temperature before serving.

Freezing: Freezes well for up to 1 month. Thaw in the refrigerator overnight before serving.

Serving Suggestions

• Serve with a scoop of vanilla ice cream.
• Pair with a strong espresso for a classic café experience.

FAQ