Opera Cake Recipe
hazelnut sponge, strawberries, chocolate sorbet, cocoa nib tuile
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Ingredients
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Cake and Toppings
Method
Preparation
- 1
Make the Hazelnut Sponge
Preheat the oven to 350°F (175°C). In a large mixing bowl, whisk together the hazelnut flour, all-purpose flour, and sugar. In another bowl, beat the eggs with melted butter and vanilla extract. Combine the wet and dry ingredients and mix until smooth. Pour into a greased baking pan and bake for 20-25 minutes. Allow to cool, then slice into layers.
- 2
- 3
Make the Cocoa Nib Tuiles
Preheat the oven to 350°F (175°C). Whisk the egg whites until frothy. Gradually add sugar and continue whisking until soft peaks form. Fold in cocoa powder and cocoa nibs. Spread thinly on a parchment-lined baking sheet and bake for 8-10 minutes until crispy. Allow to cool.
- 4
Assemble the Opera Cake
Layer the hazelnut sponge with chocolate sorbet and sliced strawberries. Repeat layers until all ingredients are used. Top with a final layer of sponge and refrigerate for at least 2 hours before serving.
- 5
Serve
Slice the opera cake and serve with additional chocolate sorbet and cocoa nib tuiles on the side.
