"gâteau Opera" Recipe
"Joconde" Sponge and Cocoa Nib "Nougatine"
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.
Joconde Sponge
Cocoa Nib Nougatine
Method
Joconde Sponge Preparation
- 1
Prepare the Batter
In a mixing bowl, combine almond flour, powdered sugar, and all-purpose flour. Mix well and set aside.
- 2
- 3
- 4
Add Butter
Finally, fold in the melted butter until the batter is smooth.
- 5
Bake the Sponge
Spread the batter evenly on a lined baking sheet and bake in a preheated oven at 180°C (350°F) for about 10-12 minutes, or until golden and springy to the touch.
- 6
Cool and Cut
Let the sponge cool completely before cutting it into three equal rectangles.
Cocoa Nib Nougatine Preparation
- 7
Prepare Sugar Mixture
In a saucepan, combine granulated sugar, glucose syrup, and water. Heat over medium heat until the sugar dissolves.
- 8
Cook the Mixture
Increase the heat and bring the mixture to a boil without stirring. Cook until it reaches a golden caramel color.
- 9
Add Cocoa Nibs
Remove from heat and quickly stir in the cocoa nibs and butter until well combined.
- 10
Pour onto Baking Sheet
Immediately pour the nougatine mixture onto a parchment-lined baking sheet and spread it out into a thin layer. Let it cool and harden.
- 11
Break into Pieces
Once cooled, break the nougatine into small shards for decorating the cake.
