Ingredients for Opera Cake
For the Joconde Sponge (Almond Sponge Cake):
- 6 large eggs
- 6 large egg whites
- 150g almond flour
- 150g powdered sugar
- 50g all-purpose flour
- 50g granulated sugar
For the Coffee Syrup:
- 120ml water
- 100g granulated sugar
- 2 tsp instant coffee powder
For the Coffee Buttercream:
- 200g unsalted butter (softened)
- 150g powdered sugar
- 2 tbsp brewed espresso
For the Chocolate Ganache:
- 200g dark chocolate (chopped)
- 200ml heavy cream
For the Chocolate Glaze:
- 150g dark chocolate
- 2 tbsp vegetable oil
Steps to Make Opera Cake
1. Prepare the Joconde Sponge:
- Preheat your oven to 200°C (390°F). Line a baking sheet with parchment paper.
- In a bowl, whisk the almond flour, powdered sugar, and all-purpose flour.
- Beat the eggs in another bowl until light and fluffy, then gradually fold in the dry mixture.
- In a separate bowl, whip the egg whites and granulated sugar to form stiff peaks.
- Gently fold the egg whites into the almond mixture.
- Spread the batter evenly onto the prepared baking sheet and bake for 8-10 minutes or until golden.
2. Make the Coffee Syrup:
- In a small saucepan, combine water, sugar, and instant coffee powder.
- Heat until the sugar dissolves completely. Set aside to cool.
3. Prepare the Coffee Buttercream:
- Beat the softened butter and powdered sugar until creamy.
- Gradually add brewed espresso and mix until smooth.
4. Make the Chocolate Ganache:
- Heat heavy cream in a saucepan until it just starts to boil.
- Pour the hot cream over chopped dark chocolate and stir until smooth. Let it cool slightly.
5. Assemble the Cake:
- Cut the sponge into three equal layers.
- Place the first layer on a serving tray and brush generously with coffee syrup.
- Spread a layer of coffee buttercream, followed by a layer of chocolate ganache.
- Repeat the process with the second layer of sponge.
- Place the third layer of sponge, brush with syrup, and spread a thin layer of ganache on top.
6. Prepare the Chocolate Glaze:
- Melt the dark chocolate and mix with vegetable oil.
- Pour the glaze over the top of the cake and spread evenly.
- Let the cake set in the refrigerator for at least 2 hours before serving.
Nutritional Information (Per Serving)
Nutrient | Amount |
---|---|
Calories | 450 kcal |
Total Fat | 30g |
Saturated Fat | 18g |
Cholesterol | 120mg |
Sodium | 60mg |
Total Carbohydrates | 38g |
Dietary Fiber | 3g |
Sugars | 28g |
Protein | 6g |
Note: Nutritional values may vary based on ingredient brands and portion sizes.
Tips for the Perfect Opera Cake
- Ensure all ingredients are at room temperature for better mixing.
- Use high-quality chocolate for a rich and luxurious flavour.
- Let the cake chill properly to allow the layers to set before slicing.
Happy baking!
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