Opéra

Method

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1. Whisk the ground almonds, icing sugar and whole eggs for 8 minutes until pale and tripled. Fold in the flour, then the whites whipped with the caster sugar, then the melted butter.

   Mark done Start 8 min timer

2. Spread thinly over two lined 30 x 40 cm trays and bake at 220°C / 425°F for 7 minutes only. Cool, then cut into three equal rectangles.

   Mark done Start 7 min timer

3. Boil the espresso and sugar, cool, and add the liqueur.

   Mark done

4. For the buttercream, boil the sugar and water to 118°C, pour onto the whisking yolks, and beat until cool. Beat in the butter and the coffee.

   Mark done

5. Melt the ganache chocolate into the hot cream, add the butter, and cool until spreadable.

   Mark done

6. Layer in a frame: sponge, soak with syrup, half the buttercream, sponge, syrup, ganache, sponge, syrup, the rest of the buttercream. Chill 60 minutes between each layer.

   Mark done

7. Melt the glaze chocolate with the oil, pour over the chilled cake, tilt to level, and chill 120 minutes. Trim all four edges with a hot knife.

   Mark done

Chef’s Tips

• Chill between every single layer. This is a two-day cake.
• Seven minutes for the sponge — it must stay flexible.
• Trim the edges with a hot knife for the stripes.

Common Substitutions & Variations

• Double cream won't whip if you swap it, but for the cooking itself, full-fat crème fraîche or a lower-fat single cream works in its place.

Pairing Suggestions

• Espresso
• Nothing else at all
• A very small glass of cognac

Storage & Reheating

Refrigerated for 4 days and it improves for the first two. It freezes for a month.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.