How I Reinvented the Opera Cake Like Never Before │ Tutorial: Opera Entremet Cake

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

dark chocolate

🥗Healthier: cacao nibs

💰Cheaper: milk chocolate

Cacao nibs provide a healthier option with less sugar.

grand marnier

🥗Healthier: orange juice

💰Cheaper: orange extract

Orange juice is a lighter substitute for flavor.

almond flour

🥗Healthier: oat flour

💰Cheaper: all-purpose flour

Oat flour is a gluten-free alternative.

Prepare the cocoa biscuit layer by blending biscuits into crumbs and mixing with melted butter, cocoa powder, espresso powder, and salt.

Spread the biscuit mixture in a pastry ring, level the surface with a glass, and refrigerate.

Mix almond flour, sugar, and eggs in a bowl, then whisk egg whites and sugar to stiff meringue.

Gently fold the meringue into the almond mixture, then add melted butter.

Pour the batter into a baking tray lined with baking paper and bake at 210°C for 7 to 9 minutes.

Once cooled, cut out two sponge cakes with a pastry ring and trim to about 1.3 cm in height, wrapping them in cling film to keep fresh.

Prepare the coffee syrup by heating water, sugar, and espresso powder until dissolved, adjusting the sweetness as needed, and adding Kahlua.

Cool the syrup before using it on the cake layers.

Make the crunch layer by mixing milk chocolate, Nutella, cocoa powder, espresso powder, and salt, ensuring it stays soft until assembly.

Prepare the chocolate ganache by heating heavy cream almost to a boil and pouring it over 55% dark chocolate, letting it set for 2 minutes before blending.

Add butter to the ganache for a smooth consistency, then pour into a piping bag and let it thicken at room temperature.

For the French buttercream, dissolve espresso powder in water and cool it, then beat egg yolks until pale.

Heat sugar and water to 116°C and pour over the egg yolks while whisking until the mixture cools and thickens.

Add softened butter and whisk until the butter flavor is gone, then mix in the cooled coffee.

Pipe the buttercream into a piping bag for assembly.

Assemble the cake by brushing the first sponge layer with coffee syrup and letting it absorb.

Add the crunch layer on top and freeze for a bit to set.

Spread a layer of chocolate ganache, level the surface, and freeze again.

Add a layer of buttercream, leveling it for a clean cut, and freeze for 10 to 15 minutes before adding the next layer.

Repeat the layering process until all elements are used, then freeze the assembled cake overnight.

Cooking Techniques

Equipment Needed

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Dietary

Allergens