Gâteau Opera with a Twist

Recipe

Gâteau Opera with a Twist

Decadent Delights: A Modern Twist on Gâteau Opera

4.7 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.

Jan Dec
Dessert› Cake› Gâteau opera
European cuisine› Western European cuisine› French cuisine

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

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

  1. 1.
    Preheat the oven to 350°F (175°C). Grease and line a 9-inch square baking pan with parchment paper.
  2. 2.
    In a large mixing bowl, beat the eggs and sugar together until pale and fluffy.
  3. 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.
  4. 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.
  5. 5.
    Remove the cake from the oven and let it cool completely in the pan.
  6. 6.
    In the meantime, prepare the coffee buttercream by beating the softened butter, powdered sugar, and dissolved coffee together until light and fluffy.
  7. 7.
    Once the cake has cooled, carefully remove it from the pan and cut it into three equal-sized rectangles.
  8. 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.
  9. 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.
  10. 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.
  11. 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.
  12. 12.
    Carefully pour the chocolate glaze over the ganache layer, allowing it to drip down the sides of the cake.
  13. 13.
    Refrigerate the cake for at least 2 hours to allow the flavors to meld and the glaze to set.
  14. 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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