Opera Cake
Quick answer
- Active time
- 110 min
- Waiting
- See the steps
- Level
- Hard
- Servings
- 10 servings
- Ingredients
- 6
About this dish
Slice an opera cake and you see thin, level stripes: almond sponge, espresso buttercream, dark chocolate, repeated.
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The sponge uses only almond flour, eggs, and powdered sugar, with no wheat flour at all. Coffee leads the flavor, the chocolate adds bitterness underneath, and the overall result is far less sweet than it looks.
Ingredients
Instructions
- 1
Sift the 150 g almond flour with the powdered sugar to remove lumps.
Add the 6 eggs and mix until the batter looks pale, thick, and even, scraping the bowl so no dry pockets remain.
- 2
Spread the batter into a very thin, even sheet and bake in a preheated oven.
Remove it when the edges look dry and the surface springs back lightly, then cool it flat before cutting.
- 3
Beat the 200 g butter until smooth and soft.
Add the 100 ml espresso gradually, mixing on medium speed after each addition so the buttercream stays creamy instead of separating.
- 4
Chop the 150 g dark chocolate finely and melt it slowly over low heat.
Stir until glossy and lump-free, then let it cool until it spreads without running through the layers.
- 5
Cut the cooled sponge into equal pieces and spread the buttercream and melted chocolate in very thin layers.
Keep each layer level so the finished stack shows clean stripes.
- 6
Stack the sponge, buttercream, and chocolate in repeated layers, then smooth the top with more chocolate.
Refrigerate for at least 4 hours and slice while cold so the layers hold.
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