Professional Baker Teaches You How To Make OPERA TORTE!

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

dark chocolate

🥗Healthier: dark chocolate with stevia

💰Cheaper: semi-sweet chocolate

Semi-sweet chocolate is more accessible and less expensive.

coffee liqueur

🥗Healthier: espresso

💰Cheaper: coffee extract

Coffee extract is a cost-effective way to add coffee flavor.

almond flour

🥗Healthier: ground oats

💰Cheaper: all-purpose flour

All-purpose flour is cheaper and widely available.

Start by making the almond sponge cake with 2 egg yolks and 1 whole egg at room temperature, adding 1/4 cup of sugar and whipping until pale and doubled in volume.

Prepare dry ingredients by adding 2/3 cup of ground almonds and sifting over 6 tablespoons of cake and pastry flour, then stir to combine.

Whip 2 egg whites with 2 tablespoons of sugar until they just hold a soft peak.

Fold the whipped egg whites into the yolk mixture in two additions, then fold in the flour and almonds all at once.

Spread the batter in a thin layer in an 11 by 17 inch pan, pushing it into the corners and leveling it out.

Preheat the oven to 400 degrees and bake for 8 minutes until the cake is golden brown and the almonds are toasted.

Once cooled completely, cut the cake into thirds to create three layers.

Melt 1 1/2 ounces of coating chocolate and spread it on the bottom layer to create a barrier for the coffee syrup, then refrigerate to set.

Prepare the coffee buttercream by whipping 2 egg whites and adding 2 tablespoons of sugar, then cook 1/2 cup of sugar with 2 tablespoons of water until it reaches 240 degrees.

Pour the hot sugar into the whipped egg whites while mixing, then continue to whip until cool before adding 1 cup of softened butter, vanilla, and 1 tablespoon of espresso.

Make the coffee syrup by mixing 1/2 cup of hot coffee with 3 tablespoons of sugar until dissolved.

Prepare the chocolate ganache by melting 8 ounces of chocolate with 8 ounces of hot cream together until smooth and set to room temperature.

Brush the top layer of the sponge cake with coffee syrup, then spread almost half of the buttercream on top.

Add the second layer of sponge, brush with coffee syrup, and spread 2/3 of the ganache in the center layer.

Add the final layer of sponge and save some buttercream for piping on top.

To create the ganache glaze, melt 2 ounces of coating chocolate with the remaining ganache and stir in 1 tablespoon of vegetable oil until glossy.

Pour the glaze over the buttercream and refrigerate to set.

Trim the sides of the torte to reveal the layers, then slice into six portions.

Pipe remaining coffee buttercream on top and garnish with a chocolate-covered espresso bean.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens