Opera Cake

Ingredients

Powdered sugar

for dusting

Coffee liqueur

1/2 cup

Strong brewed coffee

1 cup

Heavy cream

1 cup

Dark chocolate (70% cacao or higher)

8 ounces, chopped

Unsalted butter

4 tablespoons, melted

Granulated sugar

1 cup

Large eggs

4

All-purpose flour

1/2 cup

Almond flour

1 cup

Instructions

1. Preheat the oven to 425°F (220°C). Line two 12x16-inch (30x40 cm) baking sheets with parchment paper.
2. In a large mixing bowl, beat the eggs and granulated sugar with an electric mixer on high speed until the mixture is light, fluffy, and pale in color, about 5 minutes.
3. Gently fold in the almond flour and all-purpose flour until just combined.
4. Slowly drizzle in the melted butter, folding gently until fully incorporated. Be careful not to overmix.
5. Divide the batter evenly between the prepared baking sheets, smoothing it out with a spatula to create an even layer.
6. Bake in the preheated oven for 5-7 minutes, or until the sponge is lightly golden and springs back when touched. Allow to cool completely in the pans.
7. While the sponge layers cool, prepare the coffee syrup by combining the brewed coffee and granulated sugar in a small saucepan. Bring to a boil over medium heat, stirring until the sugar is dissolved. Remove from heat, and stir in the coffee liqueur. Set aside to cool.
8. For the ganache, heat the heavy cream in a small saucepan over medium heat until it just begins to simmer. Remove from heat and add the chopped dark chocolate, stirring until smooth and glossy. Let cool slightly.
9. To assemble the cake, carefully remove one layer of the sponge from the baking sheet and place it on a serving platter. Brush generously with the cooled coffee syrup, allowing it to soak in.
10. Spread half of the ganache over the sponge layer, smoothing it out evenly. Place the second layer of sponge on top and repeat the process: brush with coffee syrup and spread the remaining ganache.
11. Top with the final layer of sponge and brush with any remaining coffee syrup.
12. Refrigerate the cake for at least 1 hour, or until set and chilled.
13. Before serving, dust the top of the cake with powdered sugar for a beautiful finish.