A classic OPERA CAKE Recipe | How to make Opera Torte - Almond Joconde Coffee French Buttercream

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Hope you enjoy this! I will upload the full recipe and Ingredients here in the description shortly. Subscriber count [dateofupload] 2,117 (2.11k) FULL RECIPE: Opera Cake Ingredients: Joconde: 2 eggs, separated 1 whole egg 70g sugar 40g plain flour 1 tsp cornflour 80g ground almonds Ganache filling and glaze: 270ml double cream 225g dark chocolate Glaze: - 55g dark choc chips 3 tbsp oil French Coffee Buttercream: 4 egg yolks 40ml water 6g instant coffee 120g sugar 250g soft unsalted butter Coffee syrup: 120ml hot coffee 2 tbsp sugar Assembly: 45g dark chocolate chips Method: Make the cake first: Whip egg yolks and whole egg with 40g of the sugar using electric hand mixer for 6-7 minutes, till thick and pale. Separately mix flour, cornflour and ground almonds. In another bowl beat egg whites adding remaining sugar, till reaches soft peaks like snow. Fold egg whites into egg yolk mixture in 3 additions. Then add the flour mixture. Pour to a prepared tin lined with paper (39 x 27cm). Bake preheated oven 200°C for 7 - 10minutes. Cool completely. Make ganache: Heat the cream, then pour on top of the (225g) dark chocolate. Stir till melted and smooth. Make French Coffee Buttercream: Beat egg yolks on high speed for 8 min. Measure water, instant coffee and sugar in a saucepan, whisk over low heat till bubbles up. Pour into egg yolk mixture, while beating constantly. Beat for another 8 minutes. On low speed add softened butter, cube at a time. This avoids separation. It might seem curdled but keep mixing. Make syrup: Combine coffee and sugar together. Assembly: Cut cooled cake in 3 equal rectangles (12.5cm each). Brush the bottom of one with the 45g chocolate chips (melted). Leave to set in fridge for 10 minutes. Place chocolate side down on a platter. Brush with coffee syrup. Spread 1/2 buttercream. Then top with second layer. Brush with coffee syrup, 2/3 of cooled ganache. Then add last Joconde layer on top, brush last of the coffee syrup, top with remaining buttercream. To finish: Re-heat rest of ganache, add 55g chocolate chips and 3 tbsp oil. Pour over the coffee buttercream on the Opera Torte. Leave to set in the fridge for 2 or 3 hours. You may trim the edges for a prettier finish. Slice into 6 rectangular portions and enjoy! #operacake #baking #cake #coffee #opera #operacakerecipe #homecookingjourney