Opera Cake

Opera cake is a classic French showstopper built from delicate layers of almond sponge cake soaked in espresso syrup, stacked with silky espresso buttercream and smooth chocolate ganache. Rich, elegant, and deeply flavored with coffee and chocolate, this refined dessert delivers dramatic layers and a luxurious bite that feels every bit as special as it looks.

• 4 large egg whites
• 1/2 teaspoon kosher salt
• 1 1/2 tablespoons granulated sugar
• 3/4 cup granulated sugar
• 4 large eggs
• 1/4 cup all-purpose flour
• 1 1/3 cups almond flour

• 1/2 cup water
• 3/4 cup granulated sugar
• 4 large egg yolks
• 2 tablespoons espresso, cooled
• 1 cup unsalted butter, softened and cubed
• Two pinches salt

• 8 ounces semisweet or bittersweet chocolate, finely chopped
• 1 cup heavy or whipping cream

• 10 tablespoons hot espresso
• 1/2 cup granulated sugar
• 3 tablespoons brandy or cognac