Opera Cake
Step 1- Joconde (Almond Sponge Cake)
5 oz (140g) powdered sugar
5 oz (140g) ground almonds (almond flour)
sieve and discard the rest
5 eggs, room temperature
mix until creamy and fluffy
5 egg whites
¼ tsp (1g) salt
mix until foamy
gradually add 2 tbsp (30g) sugar
whip until stiff peaks form
¼ cup (30g) flour
gently fold into almond mixture
2 tbsp (30g) butter, melted
two 9x13 inch (23x33cm) baking sheets, greased and lined with parchment paper
divide batter evenly
bake at 400°F (200°C) for 8-10 minutes
cool completely
8 inch (20cm) square ring
cut to create three square sheets of sponge cake
Step 2 - Coffee Syrup
2/3 cup (160ml) water
½ cup (100g) sugar
3 tsp (6g) instant coffee
bring to a boil
cool completely
Step 3- Chocolate Croustillant
2.5 oz (70g) semisweet chocolate
melt over bain-marie
2.5 oz (70g) Pailleté Feuilletine
spread evenly on the surface of the cake
refrigerate to set
Step 4 - Chocolate Ganache
5.5 oz (160g) semisweet chocolate
⅔ cup (160g) cream
heat the cream until starts to boil
let sit 1 minute
stir until chocolate is completely melted
let it cool
Step 5 - Coffee Buttercream
5 egg yolks, room temperature
mix until creamy and pale yellow colored
¾ cup (150g) sugar
3 tbsp (45ml) water
2 tsp (4g) instant coffee
place over medium heat
bring the syrup to 240°F (115°C)
gradually pour over creamy yolks
mix continuously until cools down
gradually incorporate 1 1/4 cup (280g) butter, softened
Step 6 - Assembly
brush well with coffee syrup
spread half of coffee buttercream
almond sponge cake
brush with coffee syrup
cooled chocolate ganache
almond sponge cake
brush with coffee syrup
remaining buttercream
refrigerate for at least 2 hours or overnight
Step 7 - Chocolate Glaze
7 oz (200g) semisweet chocolate
melt over bain-marie
2 tbsp (30ml) canola oil
pour immediately over chilled cake
refrigerate until set
cut with hot knife
use remaining glaze to write “opera” on each
gold leaf