Description
Indulge in the rich, multi-layered Classic Opera Cake – a decadent French dessert featuring velvety chocolate ganache and delicate almond sponge cake. This professional-level recipe will impress your guests with its elegant flavors and stunning appearance.
Ingredients
– 1 cup all-purpose flour
– 1/2 cup granulated sugar
– 4 large eggs
– 1/2 cup unsalted butter, softened
– 1/4 cup sliced almonds
– 1 cup heavy cream
– 8 ounces semisweet chocolate, chopped
– 1 tablespoon powdered sugar, for dusting
Instructions
1. Preheat oven to 350°F. Grease and flour an 8-inch square baking pan.
2. In a medium bowl, whisk together the flour and granulated sugar. In a separate bowl, beat the eggs until light and fluffy.
3. Gradually fold the egg mixture into the flour mixture until just combined. Fold in the softened butter and sliced almonds.
4. Pour the batter into the prepared pan and bake for 25-30 minutes, until a toothpick inserted into the center comes out clean. Allow the cake to cool completely.
5. In a medium saucepan, heat the heavy cream over medium heat until it just begins to simmer. Remove from heat and add the chopped chocolate. Stir until the chocolate is melted and the mixture is smooth.
6. Cut the cooled cake into three even layers. Place the first layer on a serving plate and spread half of the chocolate ganache over the top. Top with the second cake layer and spread the remaining ganache over the top. Top with the final cake layer.
7. Refrigerate the cake for at least 2 hours, or until the ganache is set.
8. Just before serving, dust the top of the cake with powdered sugar.
Notes
For best results, use high-quality chocolate and allow the cake to chill thoroughly before serving. You can also experiment with different garnishes, such as fresh berries or a dusting of cocoa powder.
- Prep Time: 30
- Cook Time: 30
- Category: Dessert
- Method: Baking
- Cuisine: French