Crispy Opera Cake with Coffee Buttercream & Crunchy Crumble Topping
A luxurious French dessert layered with almond Joconde sponge, rich dark chocolate ganache, silky coffee buttercream, and an irresistible crispy crumble topping!
Perfect for coffee lovers, chocolate addicts, and anyone craving a gourmet homemade treat.
Health & Ingredient Benefits:
Almond Flour Rich in vitamin E, healthy fats, and naturally gluten-friendly.
Dark Chocolate Packed with antioxidants and mood-boosting compounds.
Coffee Extract Enhances focus and adds depth with natural caffeine.
Hazelnuts High in healthy fats, fiber, and minerals that support heart health.
Eggs A great source of high-quality protein for structure and richness.
Ingredients:
For the Joconde Almond Sponge
5 eggs (whites and yolks separated)
150g almond flour
150g icing sugar
40g sifted flour
40g melted butter
30g caster sugar
For the Coffee Syrup
100ml water
100g sugar
2 tbsp coffee extract
For the Coffee Buttercream
3 egg yolks
100g sugar
30ml water
150g softened unsalted butter
1 tbsp coffee extract
For the Dark Chocolate Ganache
200g dark chocolate
200ml heavy cream
For the Crispy Crumble Topping
100g flour
50g cold butter, cubed
½ cup brown sugar
40g chopped hazelnuts
40g grated or chopped dark chocolate
For the Glaze
150g dark chocolate
50g butter
Instructions:
Preheat oven to 200°C (390°F).
Beat egg yolks with icing sugar and almond flour until creamy.
Add flour and melted butter.
Whip egg whites with caster sugar to stiff peaks.
Fold gently into the batter.
Spread into 3 thin layers on parchment-lined baking sheets.
Bake 8–10 minutes and let cool.
Combine water, sugar, and coffee extract in a saucepan.
Bring to a boil, then cool completely.
Heat water + sugar to 118°C (244°F).
Whisk egg yolks and pour hot syrup in a thin stream while mixing.
Continue whisking until cool.
Add softened butter gradually.
Mix in coffee extract.
Heat cream until just simmering.
Pour over chopped chocolate.
Rest 2 minutes, then stir until smooth and glossy.
Mix flour, brown sugar, butter, and hazelnuts with fingertips until sandy.
Add grated chocolate.
Spread on a baking sheet and bake at 180°C (350°F) for 12 minutes.
Cool completely until crunchy.
Place the first sponge layer on your serving tray.
Brush generously with coffee syrup.
Spread a layer of coffee buttercream.
Add a layer of ganache.
Repeat for the remaining layers.
Finish with a thin layer of ganache for a smooth top.
Melt chocolate with butter and spread over the top.
Sprinkle lots of crispy crumble for texture and flavor contrast.
Refrigerate at least 4 hours before slicing.
Nutritional Information:
Prep Time: 1 hour 45 minutes
Cook Time: 40 minutes
Total Time: 2 hours 25 minutes
Servings: 8
Approx. 500 kcal per slice
Opera Cake, French Dessert, Chocolate Cake, Coffee Butter cream, Almond Sponge, Gourmet Dessert
Indulge in this luxurious Crispy Opera Cake layered with almond Joconde sponge, rich dark chocolate ganache, silky coffee buttercream, and a crunchy hazelnut crumble topping. A gourmet French dessert packed with flavor, antioxidants, and irresistible texture perfect for celebrations, holidays, and coffee lovers!
