Opera
"I first tried this at baking school, and I became addicted to it...it is a layered dessert of a thin cake with ground almonds, filled with ganache and coffee buttercream, and topped with more ganache. It's a lot of steps, but well worth the effort. You can make all the parts a few days in advance and store, tightly covered, in the refrigerator. Just be sure to let the buttercream and ganache soften for a while at room temperature before spreading."
Estimated Nutrition (whole recipe, rough)
Counts 8 of 12 ingredients — the other 4 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Biscuit | 1 medium (45g) | 166 |
| Chocolate | 1 oz (28g) semisweet | 155 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Almond | 1 almond (1.2g) | 7 |
| Pastry | not in our table | 0 |
| Coffee | not in our table | 0 |
| Water | not in our table | 0 |
| Syrup | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- JOCONDE BISCUIT
- 12 egg whites
- 3/4 cup white sugar
- 10 eggs, beaten
- 1 1/4 cups ground blanched almonds
- 1 1/4 cups confectioners' sugar
- 1 cup pastry flour
- 3 tablespoons butter, melted
- COFFEE BUTTERCREAM
- 1 1/4 cups white sugar
- 3/8 cup water
- 3 egg whites
- 1 1/4 cups butter, room temperature
- 1 dash coffee-flavored extract
- GANACHE
- 2 1/2 cups heavy cream
- 2 1/2 cups semisweet chocolate, chopped
- COFFEE SYRUP
- 1 cup white sugar
- 1 cup water
- 1/2 teaspoon instant coffee granules