Opera Cake Recipe From A Michelin Star Pastry Chef

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

dark chocolate

🥗Healthier: cacao nibs

💰Cheaper: semi-sweet chocolate

Cacao nibs provide a healthier option with less sugar.

almond flour

🥗Healthier: oat flour

💰Cheaper: all-purpose flour

Oat flour is gluten-free and can be more affordable.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is a healthier fat alternative.

Mix eggs, almond flour, and sugar in a mixing machine.

Whip egg whites until thick and tripled in size.

Add plain flour to the egg mixture to avoid lumps.

Fold in whipped egg whites gradually into the mixture.

Prepare two trays with baking paper and spread the mixture evenly on them.

Bake at 180 degrees Celsius until slightly colored.

Let the cakes cool down completely.

Chop butter into smaller pieces to reach room temperature.

Separate egg yolks from egg whites, using two yolks per egg.

Whip the egg yolks in a mixing machine.

In a pot, mix sugar, instant coffee, and water, then cook until it reaches 115 degrees Celsius.

Slowly mix the syrup into the whipped egg yolks while mixing until it cools to room temperature.

Add softened butter to the egg yolk mixture and mix until creamy to form coffee buttercream.

In another pot, bring double cream to a boil for the chocolate ganache.

Mix the hot cream with dark chocolate until combined, then add butter and mix until melted.

Make coffee syrup by mixing water, instant coffee, and sugar, then bring to a boil.

Remove from heat and add a shot of rum to the coffee syrup.

Once the almond cake is cool, remove it from baking paper and cut into three layers.

Assemble the opera cake starting with a layer of almond cake, brushing it with coffee syrup.

Spread a layer of coffee buttercream on top of the first cake layer.

Add another layer of almond cake, brush with coffee syrup again, and top with chocolate ganache.

Add the last layer of almond cake, brush with coffee syrup, and spread coffee buttercream on top.

Flatten the top and place the cake in the freezer for a few hours to set.

Prepare chocolate glaze by mixing water, double cream, and sugar in a pot, bringing it to a boil.

Add cocoa powder to the boiling mixture and cook for one more minute before cooling it down.

When the glaze is around 60 degrees Celsius, mix in gelatin and let it cool to around 30 degrees Celsius.

Remove the cake from the mold using a blow torch for ease.

Pour the cooled glaze over the top of the cake and smooth it out with a spatula.

Refrigerate the cake overnight to set and defrost slowly.

The next day, clean the sides of the cake and cut into portions.

Melt a bit of milk chocolate to decorate the top with a treble clef.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens