Opera Cake Recipe
nine layers of deliciousness. white chocolate. hazelnut.
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Ingredients
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Cake Layers
Hazelnut Praline
White Chocolate Ganache
Coffee Syrup
Decoration
Method
Cake Preparation
- 1
Make the Cake Layers
Preheat your oven to 350°F (175°C). In a bowl, whisk together almond flour, all-purpose flour, and sugar. In another bowl, beat the eggs and mix in melted butter and vanilla extract. Combine the wet and dry ingredients. Pour the batter into a lined baking sheet and bake for 15-20 minutes until golden. Let cool and cut into 9 equal layers.
Hazelnut Praline
- 2
Prepare Hazelnut Praline
In a saucepan, combine sugar and water over medium heat. Stir until the sugar dissolves and then let it boil without stirring until it turns amber. Add hazelnuts and stir to coat. Pour onto a parchment-lined baking sheet, allow to cool, and then chop finely.
White Chocolate Ganache
- 3
Make the Ganache
Heat the heavy cream in a saucepan until just simmering. Remove from heat and pour over chopped white chocolate. Let it sit for 5 minutes, then stir until smooth. Let cool until it thickens.
Coffee Syrup
- 4
Prepare Coffee Syrup
In a small saucepan, combine brewed coffee and sugar. Heat until the sugar dissolves. Let it cool.
Assembly
- 5
Assemble the Cake
Take one layer of cake, brush with coffee syrup, spread a layer of ganache, sprinkle with hazelnut praline. Repeat for all layers. Finish with a layer of ganache on top and smooth it out. Refrigerate for at least 4 hours.
Decoration
- 6
Decorate the Cake
Melt dark chocolate and drizzle over the top of the cake. Dust with cocoa powder as desired.
