Opéra Recipe
La Esmeralda chocolate, coffee, almonds, hazelnut ice cream
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Chocolate Cake Layers
Coffee Syrup
Almond Praline
Hazelnut Ice Cream
Method
Making the Chocolate Cake
- 1
Prepare the Batter
Preheat the oven to 350°F (175°C). In a large bowl, mix together flour, sugar, cocoa powder, baking powder, baking soda, and salt. Add eggs, milk, vegetable oil, and vanilla extract. Mix until smooth. Stir in boiling water until well combined.
- 2
Bake the Cake
Pour the batter into two greased round cake pans. Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean. Let cool completely.
Making the Coffee Syrup
- 3
Prepare the Syrup
In a small saucepan, combine brewed coffee and sugar. Bring to a boil, then reduce heat and simmer for 5 minutes until slightly thickened. Let cool.
Making the Almond Praline
- 4
Prepare the Praline
In a medium saucepan, combine sugar and water. Cook over medium heat until it turns a golden brown color (about 10 minutes). Stir in sliced almonds until well coated. Pour onto a parchment-lined baking sheet and let cool. Once hardened, chop into pieces.
Assembling the Opéra
- 5
Layering
Once the cakes are completely cool, cut each layer in half horizontally to create four layers. Place the first layer on a serving plate, brush with coffee syrup, then top with a scoop of hazelnut ice cream. Repeat with the next two layers, brushing each with coffee syrup and adding ice cream. Top with the final layer.
- 6
Garnish
Finish by topping the cake with the almond praline and serve immediately.
