The Perfect Opéra Cake in 2 Hours | Classic French Recipe, Bakery Secrets

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 are lower in sugar and calories.

espresso

🥗Healthier: strong brewed coffee

💰Cheaper: instant coffee

Instant coffee is more accessible and cost-effective.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is a healthier fat option.

Crack three eggs into a bowl, separate yolks from whites, keep yolks for later.

Whip egg whites with part of the sugar (23 g) until airy meringue forms.

In another bowl, whip three eggs with sugar (113 g) until fluffy, then add almond flour and mix.

Gently fold the meringue into the batter, then add GHEE.

Spread the batter on a mat and bake at 200 °C (392 °F) for 7-10 minutes; let cool.

Brew coffee using 11 g coffee and 150 ml water, or use 7-10 g instant coffee with 150 ml water.

Add 70 g sugar and optional alcohol to the brewed coffee for the syrup; pour into a saucepan.

For ganache, heat 100 g heavy cream in the microwave, pour over 100 g chocolate, stir until dissolved, then add 15 g butter and chill.

For coffee buttercream, whip 180 g soft butter, yolks (3 pcs), and sugar (100 g). Cook a syrup of sugar (20-30 g) and 30 g water to 118–120 °C, then pour into yolks while whipping until cooled.

Add coffee with liqueur to the buttercream in several additions.

Cut the cooled sponge into pieces, assemble two small cakes with layers of sponge soaked in syrup, cream, and ganache, chilling for 20-25 minutes between layers.

For chocolate glaze, bloom 3.5 g gelatin, heat 65 g cream and 42 g glucose syrup, stir in gelatin and 65 g chocolate, blend if needed, and glaze the cake at 33-34 °C (91-93 °F).

Trim edges for even slices.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens