Classic French Opera Torte

1. 1

   Preheat the oven to 425 degrees F (220 degrees C). Line 2 jelly roll pans with parchment paper.

2. 2

   In a glass, metal, or ceramic bowl, beat 6 egg whites with an electric mixer until soft peaks form. Gradually add 2 tablespoons white sugar and beat on high speed until the whites are stiff and glossy.

3. 3

   In a separate bowl, beat almond flour, confectioners' sugar, 4 eggs, and 2 egg yolks for 3 minutes. Add all-purpose flour and beat on low speed until combined; gently fold in the egg whites. Divide the batter between the jelly roll pans and spread evenly.

4. 4

   Bake in the preheated oven until lightly browned, about 5 minutes. Invert onto wire racks, peel off the parchment paper, and let cool.

5. 5

   While the cake is cooling, combine 1/2 cup boiling water, 1/3 cup white sugar, and 1 1/2 tablespoons coffee powder in a small bowl; stir until dissolved. Set the coffee syrup aside.

6. 6

   In a separate small bowl, combine 2 tablespoons boiling water and 2 tablespoons coffee powder; set the coffee mixture aside for the buttercream.

7. 7

   In a small saucepan, combine 1 cup white sugar, 1/4 cup water, and vanilla extract; bring to a boil. Cook without stirring until an instant-read thermometer inserted into the syrup reaches 255 degrees F (124 degrees C).

8. 8

   Meanwhile, in the bowl of a stand mixer, beat 1 egg and 1 egg yolk together on high speed until pale and foamy. Carefully pour the hot sugar syrup down the side of the bowl, beating continuously until the bottom of the bowl feels cool to the touch.

9. 9

   In a separate bowl, beat 14 tablespoons butter until creamy. Gradually add the butter to the egg mixture, beating until the frosting is fluffy. Add the reserved coffee mixture and beat until well incorporated.

10. 10

    Place dark chocolate in a heat-proof bowl. Bring the milk and cream to a boil in a saucepan; pour over the chocolate, then stir until melted and smooth. Whisk in 4 tablespoons butter until the ganache is smooth and creamy; let cool.

11. 11

    Cut the cooled cake layers in half crosswise. Place one halved cake layer on a rectangular serving plate. Sprinkle some coffee syrup over the cake, then spread an even layer of buttercream on top. Place a second halved cake layer on top, sprinkle some coffee syrup over the cake, and spread an even layer of buttercream. Spread 1/2 of the ganache on top. Repeat with the remaining two halved cake layers, coffee syrup, and buttercream. Top the cake with the remaining 1/2 ganache.

• Calories 419.47 kcal High
• Protein 10.58 g Good Source
• Carbs 18.08 g Moderate
• Total Fat 33.87 g High
• Saturated Fat 14.93 g High
• Trans Fat 0.0 g Low Source
• Cholesterol 98.47 mg High
• Sodium 72.79 mg Low Source
• Fiber 4.72 g Moderate
• Sugar 8.88 g Moderate
• Added Sugar 0.41 g Low Source
• Calcium 85.56 mg Low Source
• Iron 3.85 mg Good Source
• Potassium 172.25 mg Low Source
• Vitamin A 168.56 mcg_rae Moderate
• Vitamin C 0.0 mg Low Source
• Vitamin D 1.1 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Caffeine ☕
• Tree Nuts 🌰
• Eggs 🥚
• Milk 🥛
• Wheat 🌾
• Gluten
• Chocolate 🍫