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Opera cake from The European Cake Cookbook: Discover a New World of Decadence from the Celebrated Traditions of European Baking (page 45) by Tatyana Nesteruk

  • chocolate chips
  • dark chocolate chips
  • heavy cream
  • mascarpone cheese
  • eggs
  • all-purpose flour
  • almond flour
  • instant coffee powder
  • coffee
  • sugar
  • coffee liqueur

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Notes about this recipe

  • Eat Your Books

    Can substitute espresso for coffee.

  • bwhip on February 17, 2019

    Exceptional cake, just heavenly. Light as a feather - both the cake and the whipped coffee cream. Definitely brings tiramisu to mind. My ganache didn’t quite drip down the sides like the one in the cookbook, I’ll have to work on that technique. Still, it wound up looking beautiful and tasting even better. One of my favorite cakes I’ve ever made.

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