Gâteau Opéra (Opera Cake)
Gâteau Opéra is a French layered cake built from thin sheets of almond sponge (joconde) soaked in coffee syrup, spread with coffee buttercream, and finished with a smooth chocolate glaze. The layers are assembled in a precise sequence so each slice shows clean, even stripes. The process takes 2 to 3 hours, but the cake can be made a day ahead and refrigerated until serving.
Equipment
- Baking sheet
- Parchment Paper
- Electric Mixer
- Double boiler
- Offset spatula
Ingredients
For the Joconde Biscuit Layer:
- 6 large eggs separated
- 1 cup almond flour finely ground
- 1 cup powdered sugar
- ½ cup all-purpose flour sifted
- 2 tablespoons melted butter unsalted
For the Coffee Syrup:
- ½ cup water
- ⅓ cup sugar
- 2 tablespoons instant coffee dissolved
For the Coffee Buttercream:
- ⅔ cup unsalted butter softened
- 1 cup powdered sugar sifted
- 1 tablespoon instant coffee dissolved in 1 tablespoon hot water
For the Chocolate Ganache:
- 4 ounces dark chocolate 70% cocoa
- ½ cup heavy cream
For the Chocolate Glaze:
- 6 ounces dark chocolate melted
- 2 tablespoons vegetable oil
Instructions
- For the Joconde Biscuit Layers: Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper. Whip the egg whites to soft peaks, gradually adding in a third of the sugar. In another bowl, mix almond flour, remaining powdered sugar, and sifted flour. Gently fold egg yolks and melted butter into flour mix, then incorporate meringue. Spread on the baking sheet. Bake for about 6-8 minutes or until lightly golden.
- For the Coffee Syrup: In a small saucepan, combine water, sugar, and coffee. Bring to a boil until sugar has dissolved. Set aside to cool.
- For the Coffee Buttercream: Beat the softened butter until creamy. Gradually add powdered sugar and beat until fluffy. Pour in dissolved coffee and mix until smooth and combined.
- For the Chocolate Ganache: Heat the cream in a double boiler, then pour over chopped chocolate. Stir until glossy and smooth.
- For the Chocolate Glaze: Combine melted chocolate with vegetable oil in a bowl. Stir until smooth and satiny.
- Assembly: Cut the Joconde into three equal rectangles. Brush each layer with coffee syrup. Spread half the buttercream over the first layer, then add the second biscuit and cover with ganache. Place a third layer, cover with remaining buttercream. Finish with the final biscuit layer and top with chocolate glaze. Refrigerate for at least an hour before serving.
Notes
Tammy’s Tips:
- Ensure your butter is at room temperature for maximum creaminess in the buttercream.
- For a twist, consider adding a splash of your favorite liqueur to the coffee syrup for an extra layer of flavor.
Nutrition
Calories: 770kcalCarbohydrates: 66gProtein: 12gFat: 53gSaturated Fat: 26gPolyunsaturated Fat: 4gMonounsaturated Fat: 13gTrans Fat: 1gCholesterol: 206mgSodium: 69mgPotassium: 400mgFiber: 6gSugar: 47gVitamin A: 995IUVitamin C: 0.1mgCalcium: 96mgIron: 6mg
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