Name: Opera Cake
Cook time: 2 hr
Total time: 3 1/2 hr (includes chilling buttercream and glaze)
Yield: 6–8 servings
Ingredients: 3 Tbsp. cake flour (not self-rising), sifted after measuring, plus additional for dusting pan; 2 eggs, room temperature; 1 cup (96g) almond flour, or ⅔ cup blanched whole almonds (see cooks' note, below); ½ cup (57g) confectioners sugar, sifted after measuring; 2 large egg whites, room temperature; ⅛ tsp. cream of tartar; ⅛ tsp. salt; 1 Tbsp. granulated sugar; 2 Tbsp. unsalted butter, melted, foam discarded, and butter cooled; 1 tsp. instant-espresso powder; ½ cup (113g) plus 1 Tbsp. water; ½ cup (99g) granulated sugar; ¼ cup (59g) Cognac or other brandy; 2 tsp. instant-espresso powder; ¼ cup (57g) plus 1 Tbsp. water; 6 Tbsp. granulated sugar; 2 large egg yolks; 1 stick (113g) unsalted butter, cut into ½-inch cubes and softened; 6 Tbsp. (85g) unsalted butter; 7 oz. (198g) fine-quality bittersweet chocolate (not unsweetened; preferably 70 to 71% cacao), coarsely chopped; 1 offset metal spatula; 1 candy thermometer; 1 small sealable plastic bag; a 15- by 10-inch shallow baking pan; an offset metal spatula; a candy thermometer; a small sealable plastic bag

Almond sponge cake layered with espresso buttercream and chocolate ganache.

Photo by MIKKEL VANG

There are many stories about the origins of this cake, known as both Clichy cake and Opéra cake. Many believe that Louis Clichy was its creator because he premiered the gâteau, with his name written across the top, at the 1903 Exposition Culinaire in Paris. It became the signature cake of Clichy's shop on the Boulevard Beaumarchais. However, another pastry shop, Dalloyau, sold a very similar dessert, known as L'Opéra (in honor of the Paris Opera), and some claim that theirs was the original.

Cooks' Note

If you can't find almond flour, you can pulse whole almonds with the confectioners sugar in a food processor until powdery (be careful not to grind to a paste). To take the temperature of a shallow amount of syrup, put bulb in saucepan and turn thermometer facedown, resting other end against rim of saucepan. Check temperature frequently. Opéra cake can be made 2 days ahead. Cover sides with strips of plastic wrap and top of cake loosely with plastic wrap (once glaze is set) and chill cake. Remove plastic wrap from top immediately after removing cake from refrigerator and bring cake to room temperature, 30 minutes to 1 hour.