Passion Fruit Opera Torte Recipe

Make the Batter

Preheat your oven to 375°F (190°C). In a large bowl, combine almond flour, powdered sugar, and all-purpose flour. In another bowl, whisk together eggs and granulated sugar until light and fluffy. Fold the dry ingredients into the egg mixture, then gently fold in melted butter. Finally, in a separate bowl, whip egg whites until stiff peaks form and fold them into the batter.

Bake the Sponge

Spread the batter onto a parchment-lined baking sheet. Bake for about 10-12 minutes or until golden brown. Let it cool completely before cutting.

Melt the Chocolate

In a saucepan, heat the heavy cream until just boiling. Pour it over chopped dark chocolate in a bowl and let it sit for a minute. Stir until smooth. Add the passion fruit pulp and mix well.

Chill the Ganache

Let the ganache cool at room temperature until it thickens slightly, about 30 minutes.

Make the Buttercream

In a large bowl, beat the softened butter until creamy. Gradually add powdered sugar and cocoa powder, mixing until combined. Add heavy cream and vanilla extract, and continue beating until the mixture is light and fluffy.

Layer the Torte

Cut the jaconde sponge into layers. Place the first layer on a serving platter, spread a layer of passion fruit ganache, then add the next layer of sponge. Repeat until all layers are stacked. Cover the entire torte with chocolate buttercream.

Chill and Serve

Chill the torte in the refrigerator for at least 1 hour before serving to set the ganache and buttercream.