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French opera cake with chocolate ganache layers and espresso flavouring
Classic and elegant opera cake with defined layers

French Opera Cake

Author: Flavelo
Recipes Cakes and Desserts
The Parisian pâtisserie Dalloyau created this masterpiece in the 1950s, paying tribute to the dancers of the Opera House. The essence of the cake is the visibility of the layers and the intensity of the flavours: the almond 'Joconde' sponge is soaked in strong coffee syrup, alternated with coffee buttercream and dark chocolate ganache. In a single bite, you can taste the bitterness of the coffee, the sweetness of the almond, and the silkiness of the chocolate.
🕒 Prep Time 1 hr
🍳 Cook Time 12 mins
⌛ Total Time 1 hr 12 mins
🍽️ Servings 8 servings
🔥 Calories 550 kcal
🌍 Cuisine French

Ingredients

Equipment Needed

  • Baking sheet (large tray)
  • Palette knife
  • Whisk
  • Saucepan for the syrup

Allergen Information

⚠️ Cereals containing gluten
⚠️ Eggs
⚠️ Milk
⚠️ Nuts (Almonds)
⚠️ Soya

Instructions

1 ✓

Preheat the oven to 200°C (high heat is needed for the thin sheet). Line a large baking tray with baking parchment.

Tip: The high heat bakes the thin dough quickly, so it doesn't dry out by the time it's cooked.
2 ✓

Mix the almond flour, plain flour, and 100g sugar. Whisk the eggs until frothy, and fold in the dry mixture.

Tip: The oil content of the almonds makes the foam heavy; fold carefully so it doesn't collapse.
3 ✓

Melt half of the butter (75g) and drizzle into the batter. Spread the mixture thinly onto the tray.

Tip: The fat (butter) makes the sponge flexible so it doesn't crack.
4 ✓

Bake for 10-12 minutes until it just gets some colour. Turn onto a wire rack, peel off the paper, and cool.

Tip: Do not overbake, or it will become brittle!
5 ✓

Ganache: bring the cream to the boil, pour over the chopped chocolate, and stir until smooth.

Tip: You should get a shiny, smooth cream (emulsion).
6 ✓

Coffee syrup: mix the hot espresso with the sugar syrup.

Tip: Taste it, it should have an intense coffee flavour!
7 ✓

Cut the sponge into 3 equal parts. Soak the first one with syrup, spread with the coffee buttercream made from the remaining butter and sugar (or just ganache if you want it simpler).

Tip: Be precise with layering; uneven levels will show when cut.
8 ✓

Soak the next layer too, spread with ganache. Top with the third layer.

Tip: Press the layers down slightly to compact them.
9 ✓

Coat the top with melted chocolate, chill, then trim the edges (so the layers are visible).

Tip: Cut with a knife dipped in hot water so the chocolate glaze doesn't crack.

Recipe FAQ

What is Joconde sponge?
A sponge made with almond flour, which is thinner, more flexible, and more flavoursome than traditional sponge.
Why soak the layers?
The thin sponge dries out quickly; the coffee syrup not only flavours it but also keeps it moist.

Ingredients

  • 100 g Plain flour
  • 100 g Almond flour (finely ground)
  • 200 g Caster sugar
  • 4 pcs Eggs
  • 150 g Butter
  • 200 g Dark chocolate (min. 60%)
  • 300 ml Double cream
  • 100 ml Strong espresso coffee
  • 50 ml Sugar syrup (water and sugar boiled in 1:1 ratio)
  • 1 tsp Vanilla extract
  • 1 pinch Salt
  • 10 g Cocoa powder (for decoration)