![Gâteau Opera with a Twist](https://ik.imagekit.io/human/tr:w-auto,dpr-auto/recipes/gateau-opera-with-a-twist--5f2e86df-6dca-423d-8945-7d561f40de0f.png)
Recipe
Gâteau Opera with a Twist
Decadent Delights: A Modern Twist on Gâteau Opera
4.8 out of 5
Indulge in the rich flavors of French cuisine with this modern twist on the classic Gâteau Opera. Layers of delicate almond sponge cake, coffee-infused buttercream, and luscious chocolate ganache come together to create a dessert that is both elegant and irresistible.
Metadata
Preparation time
30 minutes
Cooking time
15 minutes
Total time
2 hours 45 minutes
Yields
8 servings
Preparation difficulty
Medium
Suitable for
Vegetarian, Nut-free (excluding almond flour), Soy-free, Kosher, Halal
Allergens
Eggs, Dairy (butter, cream, chocolate), Nuts (almond flour)
Not suitable for
Vegan, Gluten-free, Dairy-free, Egg-free, Paleo
Ingredients
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For the almond sponge cake: For the almond sponge cake:
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4 large eggs 4 large eggs
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1/2 cup (100g) granulated sugar 1/2 cup (100g) granulated sugar
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1/2 cup (60g) all-purpose flour 1/2 cup (60g) all-purpose flour
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1/2 cup (50g) almond flour 1/2 cup (50g) almond flour
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1/4 teaspoon salt 1/4 teaspoon salt
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For the coffee buttercream: For the coffee buttercream:
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1 cup (226g) unsalted butter, softened 1 cup (226g) unsalted butter, softened
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1 1/2 cups (180g) powdered sugar 1 1/2 cups (180g) powdered sugar
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2 tablespoons instant coffee, dissolved in 1 tablespoon hot water 2 tablespoons instant coffee, dissolved in 1 tablespoon hot water
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For the chocolate ganache: For the chocolate ganache:
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6 ounces (170g) dark chocolate, finely chopped 6 ounces (170g) dark chocolate, finely chopped
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1/2 cup (120ml) heavy cream 1/2 cup (120ml) heavy cream
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For the chocolate glaze: For the chocolate glaze:
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4 ounces (113g) dark chocolate, finely chopped 4 ounces (113g) dark chocolate, finely chopped
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1/4 cup (60ml) heavy cream 1/4 cup (60ml) heavy cream
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1 tablespoon corn syrup 1 tablespoon corn syrup
Nutrition
- Calories (kcal / KJ): 450 kcal / 1880 KJ
- Fat (total, saturated): 30g, 18g
- Carbohydrates (total, sugars): 42g, 32g
- Protein: 5g
- Fiber: 2g
- Salt: 0.2g
Preparation
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1.Preheat the oven to 350°F (175°C). Grease and line a 9-inch square baking pan with parchment paper.
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2.In a large mixing bowl, beat the eggs and sugar together until pale and fluffy.
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3.In a separate bowl, whisk together the all-purpose flour, almond flour, and salt. Gradually fold the dry ingredients into the egg mixture until well combined.
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4.Pour the batter into the prepared baking pan and smooth the top with a spatula. Bake for 12-15 minutes or until the cake is golden brown and springs back when lightly touched.
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5.Remove the cake from the oven and let it cool completely in the pan.
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6.In the meantime, prepare the coffee buttercream by beating the softened butter, powdered sugar, and dissolved coffee together until light and fluffy.
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7.Once the cake has cooled, carefully remove it from the pan and cut it into three equal-sized rectangles.
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8.Place one rectangle of cake on a serving platter and spread a generous layer of coffee buttercream on top. Repeat this process with the remaining two rectangles of cake and buttercream.
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9.To make the chocolate ganache, heat the heavy cream in a small saucepan until it just begins to simmer. Remove from heat and pour over the finely chopped dark chocolate. Let it sit for a minute, then stir until smooth and glossy.
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10.Pour the chocolate ganache over the assembled cake, allowing it to drip down the sides. Use a spatula to smooth the ganache evenly over the top.
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11.For the chocolate glaze, heat the heavy cream in a small saucepan until it just begins to simmer. Remove from heat and add the finely chopped dark chocolate and corn syrup. Stir until smooth and shiny.
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12.Carefully pour the chocolate glaze over the ganache layer, allowing it to drip down the sides of the cake.
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13.Refrigerate the cake for at least 2 hours to allow the flavors to meld and the glaze to set.
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14.Serve chilled and enjoy!
Treat your ingredients with care...
- Almond flour — Make sure to use finely ground almond flour for a smooth texture in the sponge cake.
- Instant coffee — Use a high-quality instant coffee for the best flavor in the buttercream.
Tips & Tricks
- For a stronger coffee flavor, you can add more instant coffee to the buttercream.
- To achieve clean and even layers, use a serrated knife to cut the cake rectangles.
- Make sure the ganache and glaze are still slightly warm when pouring over the cake for a smooth finish.
- Allow the cake to chill in the refrigerator for a few hours before serving to enhance the flavors.
Serving advice
Serve each slice of Gâteau Opera with a dollop of whipped cream or a scoop of vanilla ice cream for a delightful contrast of flavors and textures.
Presentation advice
Garnish the top of the cake with chocolate curls or dust it with cocoa powder for an elegant touch. Serve on a decorative cake stand or plate to showcase the beautiful layers.
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