Best Opera Cake
Ingredients: Large Eggs, Almond Flour, Powdered Sugar, All-Purpose Flour, Egg Whites · 75 min cook time · 460kcal · $24.70
Ingredients
4large Large Eggs, 1.25cups Almond Flour, 0.75cup Powdered Sugar, 0.25cup All-Purpose Flour, 3large Egg Whites, 1cup Granulated Sugar, 2.5cups Unsalted Butter, 0.5cup Espresso, 0.25cup Brandy or Cognac, 8oz Semi-Sweet Chocolate, 2tsp Instant Espresso Powder
Instructions
1. Preheat oven to 475F and line a half sheet pan with parchment paper, buttered and floured.
2. Crack 4 large eggs into a big bowl and mix with an electric mixer until nice and foamy.
3. Add almond flour and sifted powdered sugar, then mix on medium speed for about 3 minutes until pale.
4. Add all-purpose flour and fold it in gently.
5. In a separate bowl, whip 3 egg whites with sugar until stiff peaks form.
6. Fold the whipped egg whites into the batter in three batches, then fold in melted butter.
7. Pour the batter onto the prepared baking sheet, smooth it out evenly, and bake at 425F for 10-12 minutes.
8. Make the coffee syrup by simmering espresso, granulated sugar, and brandy in a small pan until sugar dissolves.
9. Make the chocolate glaze by melting finely chopped semi-sweet chocolate with butter over a double boiler.
10. Make the coffee French buttercream by heating sugar and water to softball stage, whipping egg yolks, slowly pouring in the hot sugar syrup, whipping until thick, then adding softened butter and coffee mixture.
11. Assemble the cake by cutting the sponge into rectangles, brushing with coffee syrup, spreading coffee buttercream, adding chocolate layers, and repeating.
12. Chill the cake, trim the edges, top with remaining chocolate glaze, and pipe Opera on top.
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