Brazil Nut Free Gluten Free Opera Cake
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Learn more →Ingredients
12 servings
For the joconde sponge
- 1 ½ cups almond flour, finely ground
- 1 ½ cups powdered sugar, sifted, divided
- ¼ cup tapioca starch
- 6 large eggs, divided (4 whole, 2 whites separated)
- 3 tbsp unsalted butter, melted and cooled
- ¼ tsp fine salt
- 2 tbsp granulated sugar
For the coffee syrup
- ½ cup water
- ⅓ cup granulated sugar
- 2 tbsp instant espresso powder
For the coffee buttercream
- 4 pasteurized egg yolks
- ½ cup granulated sugar
- 4 tbsp water
- 1 ½ cups unsalted butter, cut into 1-inch cubes, at room temperature
- 1 tbsp instant espresso powder
For the chocolate ganache
- 6 oz dark chocolate (70% cacao), finely chopped
Chef's tipPick a bar close to the cacao % the recipe names (e.g., 60-70%). A higher % tastes darker and less sweet. - ¾ cup heavy cream
- 1 tbsp unsalted butter
For the chocolate glaze
- 4 oz dark chocolate (70% cacao), finely chopped
- ½ cup heavy cream
- 1 tbsp light corn syrup
Instructions
- 1
Preheat the oven to 425°F (220°C). Line an 18x13-inch rimmed half-sheet pan with parchment paper and lightly grease the parchment with butter or nonstick spray.
- 2
In a large bowl, whisk together the almond flour, 1 1/4 cups of the sifted powdered sugar, and the tapioca starch until evenly combined. Add the 4 whole eggs and beat with a hand mixer on medium-high speed for 3 minutes, until the mixture is pale, thick, and falls from the beaters in a wide ribbon. Fold in the melted, cooled butter.
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