Opera Cake

This modernist masterpiece layers coffee-soaked almond sponge with coffee buttercream and chocolate ganache, finished with perfect chocolate glaze.

Layer by Layer Construction

Yield: One 20x30cm cake (12 servings) Active time: 3 hours Total time: 6 hours plus overnight

#### Components in Order

Joconde Biscuit (3 thin layers): - 85g almond flour - 75g powdered sugar - 3 whole eggs - 3 egg whites - 20g granulated sugar - 30g flour - 20g melted butter

Coffee Syrup: - 200ml water - 150g sugar - 3 tbsp instant espresso - 2 tbsp coffee liqueur (optional)

Coffee Buttercream: - 4 egg yolks - 120g sugar - 60ml water - 250g butter, room temperature - 2 tbsp coffee extract

Chocolate Ganache: - 200g dark chocolate (70%) - 200ml heavy cream - 30g butter

Chocolate Glaze: - 150g dark chocolate - 150ml heavy cream - 2 tbsp corn syrup - Gold leaf for decoration

#### Precise Assembly

1. Make joconde: Beat whole eggs with almond flour and powdered sugar until thick. Separately, whip whites with granulated sugar to soft peaks. Fold whites into almond mixture, then flour, then butter. Spread very thin on three lined sheet pans. Bake 6-8 minutes at 220°C (425°F).

2. Prepare layers: Cut each sponge to exact same size. Place first layer on work surface.

3. Layer 1: Brush generously with coffee syrup. Spread thin layer of coffee buttercream.

4. Layer 2: Place second sponge, syrup, then ganache layer.

5. Layer 3: Final sponge, syrup, remaining buttercream. Smooth perfectly flat.

6. Chill: Refrigerate until firm, at least 2 hours.

7. Glaze: Warm glaze ingredients until smooth. Pour over cake, spread quickly. Chill until set.

8. Finish: Trim edges with hot knife for clean lines. Write "Opera" in chocolate. Apply gold leaf.

Achieving Clean Lines: - Use offset spatula dipped in hot water - Work on frozen cake for cleaner cuts - Measure and mark before cutting

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