Embark on a culinary journey to France with the classic Opera Cake, a staple in French patisserie. This exquisite dessert layers light almond sponge (Joconde), rich chocolate ganache, and silky coffee buttercream, all infused with a deep coffee flavor. Topped with a glossy chocolate glaze, it's a sophisticated treat for any special occasion or a gourmet indulgence for the discerning palate.
Why You'll Love This Recipe:
- Elegant Layers: A harmonious blend of textures and flavors.
- Rich Coffee Aroma: Infused throughout the cake for a deep, satisfying taste.
- Chocolatey Indulgence: The ganache adds a luxurious chocolate touch.
- Classic French Dessert: Perfect for celebrating culinary tradition.
Coffee Extract:
- Sugar: 65g
- Water: 50g
- Instant Coffee: 20g
Joconde Biscuit:
- Eggs: 100g
- Almond Powder: 65g
- Icing Sugar: 65g
- Egg Whites: 85g
- Granulated Sugar: 23g
- Flour: 43g
- Melted Butter: 23g
- Coffee Extract: 20g
Chocolate Ganache:
- Dark Chocolate (55%): 160g
- Heavy Cream: 160g
- Honey: 20g
Coffee Syrup:
- Water: 160ml
- Sugar: 100g
- Coffee Extract: 1 tbsp
Coffee Buttercream:
- Egg Yolks (room temperature): 5
- Sugar: 150g
- Water: 45ml
- Coffee Extract: As needed
- Softened Butter: 280g
Instructions:
- Make the coffee extract by boiling sugar, water, and instant coffee.
- For the Joconde, beat eggs, almond powder, and icing sugar. Whip egg whites with granulated sugar, fold into the almond mixture with flour and melted butter. Add coffee extract, bake and cool.
- Prepare the ganache by melting chocolate in hot cream and honey. Cool until spreadable.
- For the syrup, boil water, sugar, and coffee extract.
- Make the buttercream by cooking sugar and water to a syrup, pour over egg yolks while whipping, add coffee extract, then gradually mix in softened butter.
Assemble the cake by layering Joconde, soaked in coffee syrup, with ganache and buttercream. Finish with a chocolate glaze for an authentic Opera Cake experience. Bon appétit!