Opera Cake: A Symphony of French Desserts 

French Desserts Opera Cake: A Symphony of French Desserts

Opera cake is a decadent and exquisite French dessert that is a true symphony for the taste buds. With its origins dating back to the 19th century, this multi-layered delicacy is a perfect harmony of flavors and textures. The dessert features alternating layers of almond sponge cake, coffee buttercream, and rich chocolate ganache, all delicately arranged to create a visually stunning treat. The almond sponge cake provides a light and airy base, while the coffee buttercream adds a hint of bitterness that perfectly complements the sweetness of the chocolate ganache. Every bite of opera cake is a delight for the senses, as the flavors meld together in perfect harmony. Whether enjoyed after a fine dining experience or as a special indulgence, opera cake is a timeless classic that continues to captivate dessert lovers around the world.

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French Recipe Opera-Cake

Sure, I can be your professional French chef for this task! Here’s the recipe for the Opera Cake:


– 6 eggs (zest-ehrf fwah)

– 3/4 cup granulated sugar (su-cray en poud-er)

– 1 cup almond flour (far-en dah-mond)

– 1/2 cup all-purpose flour (far-en toot -ooj)

– 2 tablespoons unsweetened cocoa powder (pood-er koh-koh non-suw-cray)

– 1/4 cup melted butter (beurre fwah fon-doo)

– 1 cup heavy cream (kreme lah-wehr)

For the syrup:

– 1/2 cup water (oh-yo)

– 1/2 cup granulated sugar (su-cray en poud-er)

– 2 tablespoons instant coffee (ka-feh in-stan-ta-nay)

For the coffee buttercream:

– 1 cup unsalted butter, softened (beurre non-sa-leh myoo)

– 2 cups powdered sugar (su-cray glas)

– 1 tablespoon instant coffee (ka-feh in-stan-ta-nay)

For the ganache:

– 8 ounces dark chocolate, finely chopped (shoh-ko-lah teh-nehr)


1. Preheat the oven to 325°F (165°C).

2. In a mixing bowl, beat the eggs and sugar until light and fluffy.

3. Sift together the almond flour, all-purpose flour, and cocoa powder, then gently fold them into the egg mixture.

4. Add the melted butter and fold until well combined.

5. Pour the batter onto a lined baking sheet and spread it evenly.

6. Bake for about 10-12 minutes or until the cake springs back when touched lightly.

7. Meanwhile, prepare the syrup by combining water, sugar, and instant coffee in a saucepan. Bring to a boil, stirring until the sugar dissolves. Remove from heat and set aside to cool.

8. For the coffee buttercream, cream the softened butter and powdered sugar together until smooth. Dissolve the instant coffee in 1 tablespoon of hot water, then add it to the buttercream. Mix until well incorporated.

9. To assemble the cake, cut the baked cake into three equal rectangles. Place one rectangle on a serving platter and brush it with the coffee syrup. Spread a layer of coffee buttercream over the soaked cake.

10. Repeat the process with the remaining cake layers, finishing with a layer of coffee buttercream on top.

11. For the ganache, heat the heavy cream in a saucepan until just simmering. Remove from heat and pour it over the finely chopped dark chocolate. Let it sit for a minute, then stir until smooth and glossy.

12. Pour the ganache over the assembled cake, spreading it evenly with a spatula.

13. Refrigerate the cake for at least 4 hours or overnight to allow the flavors to develop.

14. Serve the Opera Cake chilled, sliced, and enjoy the symphony of French desserts!

I hope you enjoy making and savoring this delightful French dessert! Let me know if there’s anything else I can assist you with.

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