Opéra cake
Almond coffee chocolate layer cake
Gâteau opéra, the Parisian layer cake of almond sponge, coffee and chocolate
Named after the Palais Garnier opera house, the opéra is the elegant rectangle in the window of every grand Paris pâtisserie: thin layers of almond joconde sponge soaked in coffee syrup, coffee buttercream and dark chocolate ganache, finished with a mirror-smooth chocolate glaze. Parisians buy it for birthdays and dinner parties, cut into neat slices. It takes an afternoon but each part is simple, and it is easier made a day ahead. You need a 30 × 40 cm baking tray. The coffee gives a grown-up flavour, so use decaf for children. Chef's tip: trim the sides with a hot, dry knife after chilling; wiping the blade between cuts gives the clean stripes that make an opéra.
- Total time
- 110 min
- Difficulty
- hard
- Serves
- 12
Ingredients
For the almond sponge
- 4 oz ground almonds
- 4 oz icing sugar
- 4 eggs
- 1 ¼ oz plain flour
- 1 oz caster sugar
- ⅞ oz unsalted buttermelted
For the coffee syrup and buttercream
- ¾ cup strong hot coffeeor decaf
- 2 ⅛ oz caster sugar
- 2 tbsp instant coffee
- 7 oz unsalted buttervery soft
- 5 ½ oz icing sugar
For the ganache and glaze
- 9 oz dark chocolate (60–70%)finely chopped
- ¾ cup double cream
- 1 tbsp neutral oil
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Method
0/9 doneStep 1: Heat the oven to 425°F (400°F fan) and line a 30 × 40 cm baking tray with baking paper. Whisk 4 oz ground almonds, 4 oz icing sugar and 4 eggs for 5 minutes until pale and thick, then fold in 1 ¼ oz plain flour.
6 minStep 2: Whisk 4 egg whites to soft peaks, add 1 oz caster sugar and whisk to glossy stiff peaks. Fold into the almond mixture in three goes, then fold in ⅞ oz unsalted butter.
Step 3: Spread evenly over the tray and bake for 6–8 minutes, until light golden and springy. Slide onto a rack on its paper and cool, then cut into three equal rectangles about 13 × 30 cm.
8 minStep 4: For the syrup, stir 2 ⅛ oz caster sugar into ¾ cup strong hot coffee until dissolved and cool. Mix 2 tbsp instant coffee with 1 tablespoon of hot water to a paste.
Step 5: Beat 7 oz unsalted butter with 5 ½ oz icing sugar for 4 minutes until fluffy, then beat in 2 egg yolks and the coffee paste until smooth and pale coffee-coloured.
4 minStep 6: Heat ¾ cup double cream until just boiling and pour over 5 ½ oz dark chocolate (60–70%). Leave 2 minutes, then stir slowly from the middle until glossy. Cool until spreadable, about 30 minutes.
30 minStep 7: Lay one sponge on a board, brush generously with a third of the syrup and spread with half the buttercream. Add the second sponge, soak, and spread with all of the ganache. Top with the third sponge, soak, and spread with the rest of the buttercream, smoothing the top flat. Common mistake: skimping on the syrup; the thin sponge must be properly soaked or the cake eats dry.
Step 8: Chill for 1 hour, until firm. Melt 3 ½ oz dark chocolate (60–70%) with 1 tbsp neutral oil, cool to just warm and pour over the top, tilting to cover it in a thin, even layer. Chill for 30 minutes more.
90 minStep 9: Trim the edges with a hot knife and cut into slices. Keep in the fridge and bring to room temperature for 20 minutes before serving.
Nutrition per serving
- Calories
- 520 kcal
- Protein
- 8 g
- Carbs
- 42 g
- Fat
- 37 g
- Fibre
- 3 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does opéra cake take?
- About 110 minutes in total: 90 minutes to prepare and 20 minutes to cook.
- How many people does it serve?
- 12 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegetarian?
- Yes. It has no meat or fish.
- Can I make it ahead?
- Yes. It keeps well, so you can cook it earlier in the day or the day before and reheat it.
- What can I use instead of ground almonds?
- Ground cashews, same amount.
- What can I use instead of icing sugar?
- Caster sugar, same amount.
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