Name: Opera slices: an elegant French dessert with coffee and chocolate
Prep time: 90 min
Cook time: 90 min
Total time: 90 min
Yield: 12
Ingredients: 125 g ground almonds; 125 g powdered sugar; 4 eggs; 35 g plain flour; 25 g melted butter; 4 egg whites; 30 g granulated sugar; 100 ml strong black coffee; 50 g sugar; 1 tablespoon coffee liqueur (optional); 2 egg yolks; 100 g sugar; 30 ml water; 150 g softened butter; strong coffee extract or 1 teaspoon instant coffee dissolved in a few drops of water; 100 g quality dark chocolate (min. 60% cocoa); 100 ml whipping cream (33%); 100 g dark chocolate; 20 g oil or cocoa butter

Preparation procedure

Preparation of the almond sponge: Whip the ground almonds, powdered sugar and whole eggs into a light, airy foam. Add the plain flour and fold in the melted butter. In another bowl whip the egg whites with the granulated sugar to stiff peaks and gently fold them into the almond mixture. Spread the batter evenly into a very thin layer on a baking sheet lined with parchment paper. Bake at 200 °C for 8–10 minutes. After cooling, cut the sponge into three equally sized rectangles.
Coffee syrup: Briefly simmer the coffee with the sugar until the sugar is completely dissolved. Let cool and, if desired, add the coffee liqueur.
Coffee buttercream: From the water and sugar, make a syrup at 115–118 °C. Whisk the egg yolks until foamy and, while whisking constantly, pour the hot syrup into them in a thin stream. Whisk until the mixture cools. Gradually add the softened butter and finally mix in the coffee extract. The result should be a smooth, delicate cream.
Chocolate ganache: Heat the cream almost to boiling and pour it over the chopped chocolate. Let sit for a moment, then stir into a smooth, glossy mixture.
Chocolate glaze: Melt the chocolate together with the fat in a bain-marie until smooth. The glaze must be fluid and glossy.
Assembling the slices: Spread a very thin layer of melted chocolate over the bottom sponge layer and let it set. Turn it chocolate-side down. Thoroughly brush the sponge with the coffee syrup and spread half of the coffee buttercream. Cover with the second sponge layer, brush again with syrup and spread the entire chocolate ganache. Place the third sponge, again moisten with syrup and spread the remaining coffee cream. The surface must be perfectly even. Chill for at least 1 hour in the refrigerator.
Finishing: Pour the lukewarm chocolate glaze over the set cream and spread it in one smooth stroke. After cooling, cut into neat slices with a warmed knife.

Number of servings

12 slices

Total preparation time

approx. 2 hours + chilling

(active work approximately 90 minutes)

Recipe conclusion

Opera slices are proof that French patisserie relies on precision, quality ingredients and a perfect balance of flavors. The combination of coffee, chocolate and almonds creates a harmonious dessert that appeals not only in appearance but above all in taste. If you’re looking for an impressive pastry with elegance, opera slices are a safe bet.

Opera slices: an elegant French dessert with coffee and chocolate

For 12 portions

Ingredients

Almond sponge (Biscuit Joconde):

Coffee syrup:

Coffee buttercream:

Chocolate ganache:

Chocolate glaze (icing):

Preparation procedure

Number of servings

Total preparation time

Recipe conclusion

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