Opera Cake with Coffee Syrup, French Buttercream & Chocolate Glaze

For the Jaconde Sponge

Fold gently to preserve volume—light as a breeze over the bow

Ingredients

• 1 Cup Almond Flour
• ¾ Cup Confectioners' Sugar
• ¼ Cup All-Purpose Flour
• 3 Large Eggs
• 1 item Egg Yolk
• 3 items Egg Whites
• ¼ Cup Superfine Sugar
• 2 Tablespoons Butter, Melted

Instructions

1. Preheat oven to 450°F. Grease a 17×11 jelly roll pan and line with parchment or a Silpat; grease the liner.
2. In a stand mixer, beat almond flour, confectioners' sugar, all-purpose flour, eggs, and yolk until combined.
3. In a separate bowl, whip egg whites and superfine sugar until glossy peaks form.
4. Gently fold meringue into almond mixture.
5. Fold in melted butter carefully.
6. Spread batter evenly in pan and bake for 5–7 minutes until sponge springs back.
7. Cool slightly, loosen edges, invert onto wire rack, and peel off liner.
8. Trim browned edges and cool completely.

Prep: 20 min • Cook: 7 min • Wait: 30 min

For the Coffee Syrup

Brandy adds depth—like a hidden treasure in the galley's hold

Ingredients

• 1 Tablespoon Instant Espresso Powder
• 5 Tablespoons Warm Water
• ¼ Cup Granulated Sugar
• 3 Tablespoons Brandy

Instructions

1. Dissolve espresso powder in 1 tablespoon water.
2. In a saucepan, combine remaining water and sugar. Bring to boil and stir until dissolved.
3. Remove from heat, stir in espresso and brandy. Cool to room temperature.

Prep: 5 min • Cook: 5 min • Wait: No time

For the French Coffee Buttercream

Don't panic if it curdles—it'll come together smoother than a calm tide

Ingredients

• 1 Tablespoon Instant Espresso Powder
• 0.53 Cup Water (1/2 Cup Plus 1 Tablespoon)
• ¾ Cup Granulated Sugar
• 4 items Egg Yolks
• 1 Cup Unsalted Butter

Instructions

1. Dissolve espresso powder in 1 tablespoon water.
2. In a saucepan, boil sugar and remaining water to 238°F (soft ball stage), brushing down crystals.
3. Beat egg yolks in mixer for 1 minute.
4. Slowly stream hot syrup into yolks while mixing.
5. Add espresso mixture and beat until bowl is cool.
6. Switch to paddle attachment and add butter one piece at a time.
7. Beat until thick, creamy, and smooth. Cover and set aside.

Prep: 25 min • Cook: No time • Wait: No time

For the Chocolate Ganache

Ingredients

• 1 Cup Chopped Chocolate
• ¾ Cup Heavy Cream

Instructions

1. Melt chocolate in microwave until smooth.
2. Fold in cream until glossy.
3. Cool to room temperature.

Prep: 5 min • Cook: No time • Wait: 15 min

For the Chocolate Glaze

Ingredients

• 6 Tablespoons Unsalted Butter
• 7 Ounces Semisweet Chocolate, Chopped Fine

Instructions

1. Melt butter and 6 oz chocolate in microwave (1–1.5 minutes).
2. Stir until smooth. Add remaining 1 oz chocolate and stir until melted.
3. Let stand until thickened to spreading consistency, stirring occasionally.

Prep: 5 min • Cook: No time • Wait: 15 min