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Le Chaudron recipe
Opéra café chocolat
Opéra cake (coffee and chocolate)
⏱ 120 minServes 8Hard460 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients8 servings
4eggs
150 g (5 oz)almond flour
200 g (7 oz)dark chocolate
250 g (9 oz)soft butter
200 g (7 oz)sugar
200 ml (¾ cup)strong coffee
100 g (3½ oz)flour
- 4 eggs
- 150 g (5 oz) almond flour
- 200 g (7 oz) dark chocolate
- 250 g (9 oz) soft butter
- 200 g (7 oz) sugar
- 200 ml (¾ cup) strong coffee
- 100 g (3½ oz) flour
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 8. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Whisk the eggs with the sugar and almond flour, then fold in the flour for a joconde sponge.
- Spread on a lined baking sheet and bake at 200°C (400°F) for 8 minutes.
- For the buttercream, beat the soft butter with some of the coffee until smooth.
- Melt the chocolate with the rest of the coffee for the ganache.
- Cut the sponge into three rectangles, soak with coffee and layer with buttercream and ganache.
- Smooth ganache over the top and refrigerate for 4 hours before slicing.
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