|Nutritional Guidelines (per serving)|
|Servings: 16 servings|
|Amount per serving|
|% Daily Value*|
|Total Fat 44g||56%|
|Saturated Fat 21g||106%|
|Total Carbohydrate 66g||24%|
|Dietary Fiber 5g||17%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
This delicious opera cake features all the same components as the traditional opera cake from Dalloyau, with one crucial exception: chocolate. The combination of alternating layers of espresso and rich chocolate make for a luscious, irresistible combination. A slice of this mocha opera cake is all one needs for a gorgeous showstopper of a dessert.
Do not be afraid of the list of ingredients, they all come together beautifully and not as complicated as it seems at first.
- For the Almond Cake:
- 6 large egg whites (room temperature)
- 2 tablespoons sugar (granulated)
- 2 cups almonds (blanched, ground)
- 2 1/4 cups sugar (confectioners', sifted)
- 6 large eggs
- 1/2 cup flour (all-purpose)
- 3 tablespoons butter (melted and cooled)
- For the Espresso Syrup:
- 1/2 cup water
- 1/3 cup sugar
- 1 1/2 tablespoons espresso (instant)
- For the Coffee Buttercream:
- 2 tablespoons espresso (instant)
- 2 tablespoons water (boiling)
- 1 cup sugar
- 3 tablespoons water
- 1 teaspoon vanilla extract
- 1 egg
- 1 egg yolk
- 14 tablespoons butter (at room temperature)
- For the Dark Chocolate Ganache:
- 8 ounces chocolate (bittersweet, finely chopped)
- 1/2 cups milk (whole)
- 1/4 cup cream (heavy)
- 4 tablespoons butter (at room temperature)
- For the Chocolate Glaze:
- 5 ounces chocolate (bittersweet, finely chopped)
- 1/2 cup butter
To Make the Almond Sponge Cake
Preheat the oven to 425F. Line two 15-inch by 12-inch pans with parchment paper and brush the surface with butter. Set aside.
Using an electric beater, beat the egg white on high until they become foamy and start to expand. Sprinkle with the sugar, one teaspoon at a time, until all incorporated.
Continue beating the meringue until it is glossy and holds stiff peaks.
In a separate bowl, beat the ground almonds, sugar, and whole eggs on medium just until the mixture becomes light and foamy.
Gently stir the flour into the batter.
Gently stir 1/4 of the batter into the whipped egg whites. Then fold the remainder of the batter and cooled butter into the egg whites.
Divide the sponge cake batter between the two pans and bake for 5 minutes, until the surfaces spring back from a light touch.
Cover the top surface of each cake with a fresh piece of parchment and carefully invert them onto a clean surface.
Slowly peel back the old parchment from the cakes and allow them to rest loosely over the cakes to prevent them from drying out.
To Make the Espresso Syrup
In a small saucepan, over medium heat, bring 1/2 cup water, 1/3 cup granulated sugar, and 1 1/2 tablespoons instant espresso to a boil, cool for 5 minutes and set aside.
To Make the Chocolate Buttercream
In a clean bowl, beat the butter on medium-high speed for 5 minutes, until light and fluffy.
Lower the speed to low, and then add the remaining ingredients.
Once the confectioners' sugar is completely incorporated, raise the beater speed to medium-high and beat the frosting for 2 minutes, until it turns light and fluffy.
To Make the Ganache
In a medium saucepan, over medium heat, bring the milk and cream to a boil.
Remove the pan from the heat and stir in the chocolate.
Continue stirring the chocolate for 2 minutes, to ensure a completely smooth texture.
Stir in the butter and continue stirring the ganache for 90 seconds.
To Assemble the Cake
Line a large baking sheet with parchment paper.
Cut one 10-inch by 10-inch square out of each layer of cake and place it on the baking sheet.
Brush the first layer of cake with the espresso syrup.
Carefully spread 3/4 of the chocolate buttercream over the surface of the cake.
Place the two spare rectangles of cake over the chocolate buttercream, and then brush them with espresso syrup.
Spread the ganache over the cake in a smooth layer.
Place the last layer of cake over the ganache, brush with espresso syrup, and then spread it with a thin layer of the chocolate buttercream.
Chill the cake in the refrigerator for 1 hour before glazing it.
To Glaze the Cake
Clarify the butter by boiling it and skimming off and discarding the solids.
Melt the chocolate in a double boiler and stir in the clarified butter until the glaze is smooth.
Pour the chocolate glaze over the cake and allow it to set in the refrigerator before serving.