Opera cake

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Opera cake is a true pâtisserie classic with precise layers of almond sponge, coffee buttercream and chocolate ganache. It is a dessert for those moments when you want the table to go quiet after the first bite.

Serves: 10 people

Preparation time: 65 min

Ingredients

• Ground almonds – 220 g
• Icing sugar – 220 g
• Eggs – 6
• Egg whites – 4
• Caster sugar – 30 g
• Plain flour – 80 g
• Unsalted butter, melted – 40 g
• Strong coffee – 180 ml
• Dark chocolate – 250 g
• Double cream – 200 ml
• Unsalted butter, softened – 250 g
• Egg yolks – 4
• Caster sugar – 120 g

Method

1. Heat the oven to 220°C and line a large Swiss-roll tin or shallow tray.
2. Beat the eggs with the icing sugar and ground almonds until light. Fold in the flour and melted butter.
3. Whisk the egg whites with the caster sugar to soft peaks and fold them through the almond batter.
4. Spread thinly in the tray and bake briefly until just golden. Cool and cut into neat rectangles.
5. Make a simple coffee syrup with part of the coffee and a little sugar if needed.
6. Prepare a buttercream by whisking yolks and sugar, then beating in the softened butter and some coffee.
7. Make a ganache by pouring hot cream over the chocolate and stirring until smooth.
8. Layer sponge, coffee syrup, buttercream and ganache in turns. Chill well, then finish with a thin chocolate glaze before slicing.