Opera Slice Recipe

Mak Erot

3 min read

·

Apr 07, 2025

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Opera Slice Recipe: A Decadent Delight

Opera cake is a showstopper, a sophisticated dessert that looks incredibly difficult to make, but is surprisingly achievable. This recipe breaks down the process into manageable steps, resulting in a rich, layered masterpiece. Get ready to impress your friends and family with this elegant treat!

What is Opera Cake?

Opera cake is a French dessert characterized by its three distinct layers: a crisp almond joconde sponge, a coffee-flavored buttercream, and a rich ganache. The layers are stacked to create a visually stunning and incredibly delicious cake. The name "Opera" comes from its resemblance to the layers of an opera house.

Ingredients You'll Need

This recipe provides enough for approximately 12 slices of opera cake. Adjust quantities as needed.

For the Joconde Sponge:

• 4 large eggs, separated
• 100g caster sugar
• 100g almond flour
• 50g plain flour
• Pinch of salt

For the Coffee Buttercream:

• 250g unsalted butter, softened
• 300g icing sugar, sifted
• 2 tbsp instant coffee, dissolved in 2 tbsp hot water
• 1 tbsp dark rum (optional, but adds a lovely flavour)

For the Chocolate Ganache:

• 200ml double cream
• 200g dark chocolate, finely chopped

Step-by-Step Instructions

This section will guide you through each stage of the opera cake recipe, providing clear instructions and helpful tips along the way.

Making the Joconde Sponge

1. Preheat your oven to 180°C (160°C fan/350°F). Line a baking tray with baking paper.
2. Whisk the egg whites with a pinch of salt until stiff peaks form.
3. Gradually add the sugar, whisking until glossy and stiff.
4. In a separate bowl, whisk together the egg yolks, almond flour, and plain flour.
5. Gently fold the dry ingredients into the egg whites, ensuring not to deflate the mixture.
6. Spread the batter evenly onto the prepared baking tray.
7. Bake for 12-15 minutes, or until golden brown and firm to the touch.
8. Once cool, trim the edges to create a neat rectangle.

Making the Coffee Buttercream

1. Beat the softened butter until light and fluffy.
2. Gradually add the sifted icing sugar, beating until combined.
3. Stir in the dissolved coffee and rum (if using). Continue beating until light and fluffy.

Making the Chocolate Ganache

1. Heat the double cream in a saucepan until it just begins to simmer.
2. Pour the hot cream over the chopped chocolate. Let it stand for a few minutes to melt.
3. Stir until smooth and glossy.

Assembling the Opera Cake

1. Cut the joconde sponge into three equal rectangles.
2. Spread a layer of coffee buttercream evenly over the first sponge rectangle.
3. Top with the second sponge rectangle and spread another layer of buttercream.
4. Place the final sponge rectangle on top.
5. Pour the ganache evenly over the top of the cake, allowing it to drip down the sides.
6. Refrigerate for at least 4 hours, or preferably overnight, to allow the flavours to meld and the cake to set.

Tips for Success

• Use high-quality ingredients: The better the ingredients, the better the cake will taste.
• Don't overmix the batter: Overmixing can lead to a tough sponge.
• Be patient: Allow the cake ample time to chill before serving. This allows the layers to set properly and the flavors to develop.
• Get creative: Experiment with different fillings and toppings.

Enjoy your homemade Opera Cake!

This decadent dessert is sure to be a hit at your next gathering. Remember to share your creations and tag us! Happy baking!