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Opéra cake: photo of the dish
Illustrative photo: takedahrs — CC0, Wikimedia Commons
Desserts

Opéra cake

Almond sponge soaked in coffee, with ganache and coffee buttercream, topped with a chocolate glaze.

  • 1 h 45
  • 10 servings
  • Advanced
  • Moderate
  • French

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Ingredients

Nutrition facts

527 kcal per serving

Protein
8.6 g
Carbohydrates
36.5 g
of which sugars
31.7 g
Fat
37.7 g
of which saturated fat
20.6 g

Ecomely’s estimate, calculated from the ingredients with the ANSES Ciqual food composition table, excluding sides and seasoning added to taste.

Instructions

  1. Make a joconde sponge (eggs, almond flour, powdered sugar, flour, whipped egg whites) and bake for 10 minutes at 220°C on a baking sheet.
  2. Make a ganache and a coffee buttercream.
  3. Cut 3 rectangles, soak with coffee and alternate layers of buttercream and ganache.
  4. Cover with melted chocolate and chill for 4 hours.

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Original Ecomely recipe.