Opera Recipe
almond sponge, potent coffee syrup, french buttercream and chocolate ganache
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Ingredients
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Almond Sponge
Coffee Syrup
French Buttercream
Chocolate Ganache
Method
Almond Sponge
- 1
Prepare the Batter
Pour the batter into a greased and lined baking pan and bake for 25-30 minutes, or until a toothpick comes out clean. Let it cool before slicing.
Coffee Syrup
- 2
Make the Coffee Syrup
In a small saucepan, combine brewed coffee, sugar, and vanilla extract. Heat over medium heat until the sugar dissolves. Allow it to simmer for 5 minutes, then let it cool.
French Buttercream
- 3
Prepare the Buttercream
In a saucepan, heat sugar and water over medium heat until the sugar dissolves. In a separate bowl, whisk egg yolks until thick. Gradually pour the hot sugar syrup into the yolks while whisking continuously. Continue whisking until the mixture is cool. Gradually add softened butter and beat until smooth and creamy.
Chocolate Ganache
- 4
Make the Ganache
In a saucepan, bring heavy cream to a simmer. Pour the hot cream over the chopped dark chocolate in a bowl. Let it sit for a few minutes, then stir until smooth and glossy.
Assembly
- 5
Assemble the Opera Cake
Slice the almond sponge into layers. Brush each layer with the coffee syrup. Spread a layer of French buttercream on top of each sponge layer. Stack the layers, finishing with a layer of buttercream. Pour the chocolate ganache over the top, allowing it to drip down the sides. Chill in the refrigerator before serving.