By Akshara
January 21, 2026
Opera cake is a classic French dessert known for its precision and balance. It is built using thin layers of almond sponge soaked in coffee syrup, alternating with coffee-flavoured buttercream and chocolate ganache, and finished with a smooth chocolate glaze. Compared to tiramisu, it is more structured and less creamy, with clearly defined layers and restrained sweetness.
¾ cup almond flour ¼ cup all-purpose flour 1 cup icing sugar 3 whole eggs 2 egg whites 2 tbsp caster sugar 2 tbsp unsalted butter, melted ½ cup water ¼ cup sugar 2 tbsp strong brewed coffee or espresso ½ cup unsalted butter, softened ½ cup icing sugar 1 tbsp strong coffee or espresso ½ cup dark chocolate, finely chopped ¼ cup fresh cream ¼ cup dark chocolate 1 tbsp butter
Whisk eggs, almond flour, icing sugar, and all-purpose flour until thick and pale, then fold in melted butter gently to form a smooth batter.
1. In a separate bowl, beat egg whites with caster sugar until soft peaks form, then fold them into the batter carefully to retain air.
Spread the batter thinly on a lined baking tray and bake at 180°C for 8–10 minutes until just set; cool completely and trim evenly.
Heat water and sugar until dissolved, remove from heat, add brewed coffee, and let the syrup cool slightly.
Brush the sponge evenly with the coffee syrup, ensuring full but controlled absorption without sogginess.
Layer sponge with coffee buttercream and chocolate ganache, smoothing each layer carefully and chilling between layers for clean structure.
Finish with a thin chocolate glaze, chill until set, then slice with a warm knife and serve with espresso or as a small plated dessert.