📝 About This Recipe
Born in 1955 at the legendary Dalloyau pastry house in Paris, the Opéra Cake is a masterpiece of French pâtisserie architecture. This sophisticated dessert features thin layers of almond sponge cake soaked in potent coffee syrup, layered with silky coffee buttercream and a decadent dark chocolate ganache. Each bite offers a harmonious balance of bittersweet cocoa and robust espresso, culminating in a sleek, glass-like chocolate glaze that is as elegant as the Paris Opera House itself.
🥗 Ingredients
Joconde Sponge (Almond Cake)
- 125 grams Almond flour (finely ground and sifted)
- 125 grams Icing sugar (sifted)
- 3 large Whole eggs (at room temperature)
- 3 large Egg whites (at room temperature)
- 20 grams Granulated sugar
- 35 grams All-purpose flour (sifted)
- 25 grams Unsalted butter (melted and cooled)
Coffee Syrup
- 125 ml Water
- 100 grams Granulated sugar
- 2 tablespoons Instant espresso powder (dissolved in 1 tbsp hot water)
Coffee French Buttercream
- 3 large Egg yolks
- 100 grams Granulated sugar
- 30 ml Water
- 200 grams Unsalted butter (softened, high-quality)
- 1 tablespoon Coffee extract (or strong espresso)
Chocolate Ganache and Glaze
- 200 grams Dark chocolate (60-70% cocoa, finely chopped)
- 125 ml Heavy cream (minimum 35% fat)
- 30 grams Unsalted butter (for the ganache)
- 2 tablespoons Neutral oil (for the final glaze shine)
👨🍳 Instructions
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1
Preheat your oven to 400°F (200°C). Line a large 12x16 inch baking sheet with parchment paper and lightly grease it.
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2
Make the Joconde: Beat almond flour, icing sugar, and whole eggs for 5 minutes until light and voluminous. In a separate bowl, whisk egg whites and granulated sugar to stiff peaks. Fold the whites into the almond mixture, then fold in the flour and melted butter gently.
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3
Spread the batter evenly on the prepared sheet. Bake for 8-10 minutes until springy to the touch. Let cool completely, then cut into three equal rectangles.
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4
Prepare the Coffee Syrup: Combine water and sugar in a saucepan, bring to a boil. Remove from heat and stir in the espresso. Let cool.
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5
Make the Buttercream: Boil sugar and water to 240°F (115°C). While boiling, beat egg yolks until pale. Slowly pour the hot syrup into the yolks while whisking constantly. Continue whisking until the bowl is cool.
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6
Gradually add softened butter to the yolk mixture, whisking until thick and silky. Stir in the coffee extract.
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7
Prepare Ganache: Heat 125ml cream until simmering. Pour over 100g of the chopped chocolate. Let sit for 1 minute, then stir until smooth. Mix in 30g butter.
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8
Assemble Layer 1: Place one cake rectangle on a board. Brush generously with coffee syrup. Spread half of the coffee buttercream in an even layer.
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9
Assemble Layer 2: Place the second cake layer on top. Brush with syrup. Spread the chocolate ganache evenly over this layer. Chill for 15 minutes to set.
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10
Assemble Layer 3: Place the final cake layer on top. Brush with syrup. Spread the remaining buttercream on top, smoothing it perfectly flat with an offset spatula. Chill for at least 1 hour.
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11
Prepare Glaze: Melt the remaining 100g chocolate with the oil over a bain-marie until glossy. Let it cool slightly but remain pourable.
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12
Pour the glaze over the chilled cake, tilting the board to cover the surface in one smooth motion. Chill until firm.
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13
Finishing: Use a hot knife (dipped in hot water and wiped dry) to trim the edges of the cake, revealing the clean, sharp layers. Slice into rectangular bars.
💡 Chef's Tips
Temperature is key: ensure your buttercream and cake are chilled before adding the ganache or glaze to prevent melting. Use a high-quality European-style butter with a high fat content for the silkiest buttercream texture. For perfectly clean layers, wipe your knife clean and re-heat it in hot water between every single cut. If your Joconde sponge is too sticky, dust it lightly with icing sugar before flipping it over. Don't skip the syrup! The cake should be well-saturated to ensure it stays moist and flavorful.
🍽️ Serving Suggestions
Serve with a small dollop of lightly sweetened Chantilly cream on the side. Pair with a glass of chilled Sauternes or a dark roast espresso. A garnish of 24k gold leaf on the top adds the traditional 'Opera' luxury touch. Serve at slightly below room temperature to allow the buttercream to soften just enough to melt on the tongue. Accompany with fresh raspberries to provide a tart contrast to the rich chocolate.