Opera Cake

Opera cake is a classic French dessert that consists of layers of almond sponge cake, coffee-flavored buttercream, and chocolate ganache. Here's a recipe for Opera cake:

Ingredients:

For the almond sponge cake:

• 4 large eggs
• 3/4 cup granulated sugar
• 3/4 cup almond flour
• 1/4 cup all-purpose flour
• 1/4 cup unsalted butter, melted
• 1/2 teaspoon vanilla extract

For the coffee buttercream:

• 1/2 cup unsalted butter, softened
• 1 1/2 cups powdered sugar
• 2 teaspoons instant coffee granules, dissolved in 1 tablespoon hot water
• 1/2 teaspoon vanilla extract

For the chocolate ganache:

• 4 ounces dark chocolate, chopped
• 1/2 cup heavy cream

For the coffee syrup:

• 1/4 cup water
• 2 tablespoons granulated sugar
• 1 teaspoon instant coffee granules

For the chocolate glaze:

• 4 ounces dark chocolate, chopped
• 1/4 cup unsalted butter

Instructions:

1. Preheat your oven to 350°F (175°C). Grease and line a 9x9-inch square baking pan with parchment paper.
2. In a mixing bowl, beat the eggs and granulated sugar together until pale and thick.
3. In a separate bowl, sift together the almond flour and all-purpose flour. Gradually fold the flour mixture into the beaten eggs and sugar until well combined.
4. Stir in the melted butter and vanilla extract until the batter is smooth.
5. Pour the batter into the prepared baking pan and spread it evenly.
6. Bake the almond sponge cake in the preheated oven for about 12-15 minutes, or until a toothpick inserted into the center comes out clean.
7. Remove the cake from the oven and let it cool in the pan for a few minutes. Then, transfer it to a wire rack to cool completely.
8. While the cake is cooling, prepare the coffee buttercream. In a mixing bowl, beat the softened butter until creamy. Gradually add the powdered sugar, dissolved coffee granules, and vanilla extract. Beat until smooth and fluffy. Set aside.
9. For the chocolate ganache, place the chopped dark chocolate in a heatproof bowl. In a small saucepan, heat the heavy cream until it starts to simmer. Pour the hot cream over the chocolate and let it sit for a minute. Stir the mixture until the chocolate is melted and the ganache is smooth. Set aside to cool slightly.
10. To make the coffee syrup, combine the water, granulated sugar, and instant coffee granules in a small saucepan. Heat the mixture over medium heat, stirring until the sugar is dissolved. Remove from heat and let it cool.
11. Once the almond sponge cake has cooled, carefully cut it into three equal-sized rectangles.
12. Place one layer of the almond sponge cake onto a serving plate or cake board. Brush it with the coffee syrup to moisten it.
13. Spread a layer of coffee buttercream over the soaked cake layer.
14. Place a second layer of almond sponge cake on top and brush it with coffee syrup. Spread a layer of chocolate ganache over the cake.
15. Finally, place the third layer of almond sponge cake on top. Brush it with coffee syrup.
16. Prepare the chocolate glaze by melting the chopped dark chocolate and unsalted butter together in a heatproof bowl set over a pot of simmering water. Stir until smooth and combined.
17. Pour the chocolate glaze over the top of the assembled cake, spreading it evenly with a spatula.
18. Refrigerate the opera cake for at least 4 hours, or overnight, to set.
19. Once chilled and set, slice the opera cake into small rectangles or squares.

The opera cake is a decadent and impressive dessert with its layers of almond sponge cake, coffee buttercream, and chocolate ganache. It requires a bit of effort to assemble, but the end result is well worth it. Enjoy this elegant French dessert!