Opéra

1. Whisk the eggs with the sugar and almond flour until foamy, then gently fold in the flour and a little melted butter – this is the thin almond sponge (biscuit joconde).

2. Spread the batter onto a tray and bake at 200 °C for a few minutes, then cut into three equal sheets.

3. Brew strong coffee and soak the sheets with it.

4. Beat the soft butter with sugar and part of the cooled coffee until fluffy – this is the coffee buttercream.

5. Melt the dark chocolate with the boiled cream into a smooth ganache.

6. Layer: sponge – coffee buttercream – sponge – chocolate ganache – sponge, coat the top with ganache and smooth it, then chill and slice with a sharp knife.

Tip: The Opéra is an elegant layered cake with the harmony of coffee and chocolate – the secret is thin, even layers and a well-chilled cake so it slices cleanly. Cut with a knife dipped in and wiped with hot water.