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Opera Cake

Serves: 12Category: Cakes, ChocolateRecipe Course: DessertMachine: Cooking MachineTotal time (min.): 190
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Opera cake is a classic French dessert that is known for its elegant appearance and delicious taste. The cake is typically made up of multiple layers of almond sponge cake, soaked in coffee or espresso syrup, and layered with coffee buttercream and chocolate ganache. The top of the cake is then coated with a smooth chocolate glaze, which gives it a polished finish. The resulting combination of textures and flavours is a rich and decadent treat that is sure to impress anyone who enjoys coffee. Opera cake is often served in small slices as a sophisticated dessert for special occasions or enjoyed as a luxurious indulgence any time of year.

Ingredients

Tools

Method

  1. Preheat an oven to 210ºC
  2. Grease three Swiss roll tins and line with parchment paper
  3. Fit the Whisk Tool
  4. Add egg whites into the appliance bowl
  5. Mix – 1 minute, speed Max
  6. While the machine is running, add sugar
  7. Mix – 2 minutes, speed Max
  8. Transfer the meringue to a medium bowl and set aside
  9. Clean the appliance bowl and fit the Whisk Tool
  10. Add the ingredients and fit the splashguard
  11. Mix – 3 minutes, speed Max
  12. While the machine is running, pour the melted butter
  13. Mix – 30 seconds, speed Min
  14. Remove the Whisk Tool and the appliance bowl
  15. Working in three batches, fold the meringue into the mixture until combined
  16. Divide the mixture between the tree tins and spread evenly
  17. Bake – 5 minutes, 210ºC
  18. Remove from the oven and let cool slightly
  19. Place the sponges on a cooling rack and let cool completely
  20. Now, make the coffee syrup
  21. Add the ingredients into a small bowl
  22. Mix until combined and set aside
  23. Make the coffee buttercream
  24. Clean the appliance bowl and fit the Creaming Beater
  25. Add the next ingredients into a small bowl, mix until combined and set aside
  26. Add the ingredients into the appliance bowl and fit the splashguard
  27. Mix – 20 seconds, speed 3
  28. While the machine is running, slowly pour the coffee mixture
  29. Mix – 1 minute, speed Min
  30. Cook – 7 minutes, 100ºC, speed Min
  31. Transfer the mixture into a jug and cover with plastic wrap
  32. Chill in the fridge until thickened – 15 minutes
  33. Clean the appliance bowl and fit the Whisk Tool
  34. Add butter into the appliance bowl
  35. Mix until pale – 3 minutes, speed Max
  36. While the machine is running, slowly pour the chilled coffee mixture
  37. Mix – 15 minutes, speed Max
  38. Transfer the mixture to clean medium bowl and set aside
  39. Now make the chocolate ganache
  40. Clean the appliance bowl and fit the Creaming Beater
  41. Add chocolate and cream into the appliance bowl
  42. Heat – 5 minutes, 45ºC, speed Stir 1
  43. Let rest until thickened – 10 minutes
  44. Brush the three almond sponges with the coffee syrup and set aside
  45. Remove the Creaming Beater and fit the Whisk Tool
  46. Mix until light and airy – 5 minutes, speed Max
  47. Spread the whipped ganache onto the three almond sponges evenly
  48. Chill the sponges in the fridge – 10 minutes
  49. Remove the chilled sponges from the fridge and spread with the coffee buttercream evenly
  50. Chill the sponges in the fridge – 10 minutes
  51. Make the chocolate glaze
  52. Clean the appliance bowl and fit the Creaming Beater
  53. Add the ingredients into the appliance bowl
  54. Heat – 5 minutes, 45ºC, speed Stir 1
  55. Then add the next ingredient
  56. Mix – 1 minute, speed Stir 1
  57. Transfer the chocolate mixture into a jug and wrap with plastic wrap
  58. Chill in the fridge until thickened – 10 minutes
  59. Place a tray under a cooling rack
  60. Place one sponge on the cooling rack, then another on top, followed by the third one
  61. Retrieve the chocolate sponge glaze from the fridge
  62. Carefully pour over the top of the cake and use a palette knife to spread the glaze evenly
  63. Carefully place the cake with the cooling rack and tray into the fridge until set - 20 mins
  64. Remove the cake and cooling rack from the fridge and place the cake on a cutting board
  65. Trim the edges and cut the cake into 10 cm x 5 cm rectangles
  66. Place the cakes on a serving plate
  67. Transfer the melted chocolate into a piping bag fitted with a small, round tip
  68. Pipe the word ‘Opera’ onto each cake
  69. Serve

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