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Chocolate, Almond Praline and Saffron Opera Cake

A classic French cake featuring thin almond sponge layers sandwiched with saffron ganache, coffee syrup, and almond praline buttercream.

BakingVegetarianDessertFrenchChocolateCake
Estimated Nutrition
Calories
987.1
kcal / serving
11845.2 kcal total
Carbs
107.1g
per serving
1285.5 g total
Fat
56.8g
per serving
682.1 g total
Protein
12.1g
per serving
145.4 g total
Cook Time
30
minutes
Serves
12
people
Dietary
Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients
50
g
Caster Sugar
for the sponge
260
g
Icing Sugar
1
tsp
Vanilla Extract
700
g
Caster Sugar
for praline and buttercream
140
g
Dark Chocolate
70% cocoa solids, broken into pieces
140
g
Milk Chocolate
broken into pieces
150
g
Caster Sugar
for syrup
50
g
Dark Chocolate
for decoration
300
g
White Chocolate
divided for decoration
225
g
Dark Chocolate
finely chopped for glaze
1
tbsp
Liquid Glucose
Dairy
7
piece
Eggs
free-range
55
g
Unsalted Butter
melted and cooled
8
piece
Egg Yolks
free-range
300
g
Butter
room temperature
230
ml
Double Cream
for ganache
1
tbsp
Butter
soft
240
ml
Cream
for glaze
GrainsCereals
85
g
Plain Flour
Liquids
3
tbsp
Amaretto Liqueur
NutsSeeds
260
g
Ground Almonds
200
g
Flaked Almonds
toasted
1
pinch
Saffron Threads
Other
7
piece
Egg Whites
free-range
1
tsp
Coffee Essence

Method

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