Classic Opera Cake Recipe with Coffee and Chocolate

Begin by preheating your oven to 180 degrees Celsius (350 degrees Fahrenheit). Then, in a mixing bowl, combine almond flour and powdered sugar, whisking them together well. In a separate bowl, whisk the eggs until fluffy and pale, then gently fold in the almond mixture.

Next, sift in the all-purpose flour and add the melted butter along with a pinch of salt. Spread the batter evenly on a baking tray lined with parchment paper. Bake for about 12-15 minutes until golden. Once baked, allow it to cool completely before cutting it into the desired shape.

In a saucepan, combine water and granulated sugar. Bring to a simmer over medium heat, dissolving the sugar completely. Once dissolved, remove from heat and stir in the espresso and Grand Marnier.

Let it cool before using it to soak the Joconde layers, infusing them with rich coffee flavor.

Start by heating the heavy cream in a saucepan just until it starts to boil. Remove it from heat and pour it over the chopped dark chocolate. Allow them to sit for a minute, then stir until smooth. Next, incorporate the brewed coffee and mix well.

Let the ganache cool until it thickens enough to spread.

Melt the dark chocolate in a bowl over simmering water. In another bowl, whip the eggs and granulated sugar until pale and airy. Gradually fold the melted chocolate into the egg mixture.

Finally, pour the soufflé base into greased ramekins. Bake in a preheated oven at 180 degrees Celsius (350 degrees Fahrenheit) for about 15 minutes, until puffed. Allow cooling before unmolding.

To make the glaze, heat the heavy cream until it simmers. Remove from heat, and add chopped dark chocolate. Stir until it's shiny and smooth.

Let it cool slightly before pouring it over the assembled cake for a beautiful finish.

Start with a layer of Joconde, drizzle it with the coffee syrup, and spread a layer of coffee ganache. Repeat with additional layers of Joconde and filling until stacking is complete.

Finish off with the soufflé on the top layer, coat the entire cake with your chocolate glaze, allowing it to drip down the sides. Decorate as desired before serving.