Ingredients
- Joconde (Almond Sponge Cake):
- 5 eggs, room temperature
- 5 oz (140g) ground almonds (almond flour)
- 5 oz (140g) powdered sugar
- 1/4 cup (30g) all-purpose flour
- 2 tbsp (30g) butter, melted
- Coffee Ganache:
- 8 oz (225g) dark chocolate, chopped
- 1/2 cup (120ml) heavy cream
- 1 tbsp coffee liqueur (optional)
- Coffee Buttercream:
- 1 cup (225g) unsalted butter, softened
- 2 cups (240g) powdered sugar
- 1/4 cup (60ml) brewed coffee, cooled
- Other Components:
- Chocolate glaze for decoration
- Additional coffee syrup or brewed coffee to soak sponge layers
Instructions
- Preheat oven to 425°F (220°C) and line a baking sheet with parchment paper.
- To make the Joconde, beat eggs and powdered sugar until pale and airy. Fold in almond flour and all-purpose flour, then gently mix in melted butter.
- Spread batter evenly onto baking sheet and bake for 8–10 minutes until light golden. Cool completely and slice into even layers.
- For ganache, heat cream until just boiling, pour over chocolate, let sit, then stir until smooth. Stir in coffee liqueur if using.
- To make buttercream, beat softened butter until creamy. Gradually add powdered sugar and brewed coffee, beating until light and fluffy.
- To assemble, place a sponge layer in a rectangular mold and brush with coffee syrup. Spread a layer of ganache, then a layer of buttercream. Repeat the process with remaining layers.
- Top with a smooth layer of chocolate glaze.
- Refrigerate for at least 4 hours before slicing and serving.
Notes
- Use a sharp, hot knife wiped clean between slices for neat layers.
- Chill thoroughly before slicing to prevent smearing.
- Opera Cake can be made up to 2 days in advance for deeper flavor.
- Prep Time: 1 hour
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 28g
- Sodium: 55mg
- Fat: 28g
- Saturated Fat: 16g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 90mg
