Ingredients
- 150g almond flour
- 150g powdered sugar
- 6 large eggs, separated
- 50g granulated sugar
- 150g dark chocolate, chopped
- 200ml heavy cream
- 200g unsalted butter, softened
- 150g raspberry preserves
- 2 tbsp espresso or strong coffee
- 50g cocoa powder for dusting
- 200g dark chocolate for glaze
Instructions
Preheat oven to 180°C. Beat egg whites until stiff, fold in sugar, then fold in egg yolks and almond flour. Bake 20 minutes in a lined tray.
Dissolve espresso in water and brush over cooled sponge layers.
Heat cream, pour over chopped chocolate, stir smooth, cool to spreading consistency.
Slice sponge into 3 layers. Spread raspberry preserves and ganache alternately, stacking carefully.
Refrigerate assembled cake for at least 2 hours.
Melt remaining chocolate, pour over chilled cake, smooth, chill until set. Dust with cocoa powder before serving.
Nutrition Information
Per Serving: Approximately 650 calories
Chef's Tips for Perfect Opera Cake
- Temperature matters: Ensure ganache cools before spreading to avoid melting layers.
- Even layers: Trim sponge layers for uniform thickness.
- Use good chocolate: High-quality dark chocolate enhances flavor and texture.
- Chill before glazing: Makes slicing cleaner and prevents cracks.
The Story Behind This Dessert
The Chocolate Raspberry Opera Cake is inspired by classic French patisserie traditions. I first tasted this masterpiece at a small bakery in Paris, where each layer was meticulously crafted. The combination of almond sponge, raspberry preserves, and silky chocolate ganache felt like a symphony of flavors and textures, a dessert that celebrated patience, precision, and passion.
When I recreated it in my kitchen, I realized the magic isn’t just in the ingredients—it’s in the rhythm of assembly. Layer by layer, you build not only the cake but also an experience that delights every sense. Sharing this cake with family and friends turns an ordinary day into a celebration of craftsmanship and love for baking.