Opera Torte Recipe
Almond Cake, Coffee Buttercream, Chocolate Mirror Glaze
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.
Almond Cake
Coffee Buttercream
Chocolate Mirror Glaze
Method
Almond Cake
- 1
Prepare the Oven and Cake Pan
Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan. Line the bottom with parchment paper for easy removal.
- 2
Mix Dry Ingredients
In a bowl, combine almond flour, baking powder, and salt. Whisk together and set aside.
- 3
Cream Butter and Sugar
In a large mixing bowl, beat the unsalted butter and granulated sugar together until light and fluffy.
- 4
Add Eggs and Vanilla
Add the eggs one at a time, mixing well after each addition. Stir in vanilla extract.
- 5
Combine Mixtures
Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- 6
Bake the Cake
Pour the batter into the prepared cake pan and smooth the top. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
- 7
Cool the Cake
Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Coffee Buttercream
- 8
Prepare the Coffee
In a small bowl, dissolve the instant coffee granules in 1 tablespoon of hot water and set aside.
- 9
Beat Butter
In a mixing bowl, beat the unsalted butter until creamy and smooth.
- 10
Add Sugar and Coffee
Gradually add the powdered sugar to the butter, mixing well. Once incorporated, add the dissolved coffee, heavy cream, and vanilla extract.
- 11
Whip to Desired Consistency
Continue to beat the mixture until it is light and fluffy, adjusting with more cream if needed to achieve the desired consistency.
Chocolate Mirror Glaze
- 12
Prepare Gelatin
In a small bowl, sprinkle gelatin powder over 3 tablespoons of cold water. Let it sit for about 5 minutes to bloom.
- 13
Make the Glaze
In a saucepan, combine granulated sugar, water, sweetened condensed milk, and cocoa powder. Heat over medium heat, stirring until the mixture is smooth and sugar is dissolved.
- 14
Add Gelatin
Remove the saucepan from the heat and stir in the bloomed gelatin until completely dissolved.
- 15
Cool the Glaze
Allow the glaze to cool to about 90°F (32°C) before using. It should be pourable but not too hot.