Why Make This Recipe
The Dubai Chocolate Pistachio Opera Cake is a luxurious treat that combines the richness of chocolate with the unique flavor of pistachios. It’s not just a cake; it’s an experience. This delightful dessert is perfect for special occasions, family gatherings, or simply to indulge yourself. With its elegant layers and beautiful presentation, it will impress anyone who tries it.
How to Make Dubai Chocolate Pistachio Opera Cake
Ingredients
- 1 cup almond flour
- 1/2 cup pistachio flour (finely ground unsalted pistachios)
- 1 cup powdered sugar
- 4 large eggs
- 3 egg whites
- 2 tbsp granulated sugar
- 1/4 cup all-purpose flour
- 3 tbsp unsalted butter, melted
- 3/4 cup unsalted butter, softened
- 1 1/2 cups powdered sugar
- 1/3 cup pistachio paste (or finely ground pistachios + a splash of cream)
- 1/2 tsp rose water or cardamom (optional)
- 1 cup heavy cream
- 8 oz dark chocolate, chopped
- 1/2 cup espresso or strong coffee
- 2 tbsp sugar
- 2 tbsp cocoa powder
- 5 oz dark chocolate
- 2 tbsp butter
- Chopped pistachios (for garnish)
- Edible gold leaf (for garnish)
Directions
- Preheat your oven to 400°F (200°C) and line a jelly roll pan with parchment paper.
- In a bowl, beat together the almond flour, pistachio flour, powdered sugar, and whole eggs until the mixture is thick and pale.
- In a separate bowl, whip the egg whites with granulated sugar until you reach stiff peaks.
- Fold the whipped egg whites into the almond mixture. Gently fold in the all-purpose flour and then the melted butter.
- Spread the batter thinly in the prepared pan and bake for 8 to 10 minutes until just set. Allow it to cool and then cut into three equal rectangles.
- For the buttercream, beat the softened unsalted butter until creamy. Gradually add powdered sugar and mix in the pistachio paste and rose water or cardamom if you choose to use it.
- To make the ganache, heat the heavy cream until it’s steaming, pour it over the chopped dark chocolate, and whisk until smooth. Let it cool until it’s spreadable.
- To prepare the syrup, dissolve the sugar and cocoa in the hot espresso. Allow it to cool completely.
- Assemble the cake by placing one joconde layer down, brushing it with syrup, and spreading a thin layer of pistachio buttercream. Add the second joconde layer, brush this with syrup, and spread the chocolate ganache on top.
- Place the final joconde layer, brush it with syrup, and spread a thin layer of buttercream on top. Chill the assembled cake for 30 minutes.
- For the glaze, melt the remaining dark chocolate with the butter, then pour the glaze over the chilled cake, smoothing it out quickly.
- Garnish with chopped pistachios and edible gold leaf. Refrigerate for at least four hours before slicing into elegant rectangles.
How to Serve Dubai Chocolate Pistachio Opera Cake
Serve the Dubai Chocolate Pistachio Opera Cake chilled. It looks stunning on a cake stand or platter. Enjoy it with a cup of coffee or tea. This cake is sure to be a show-stopper at any gathering.
How to Store Dubai Chocolate Pistachio Opera Cake
Keep any leftover cake in an airtight container in the refrigerator. It should stay fresh for up to five days. Avoid leaving it at room temperature for too long to maintain its textures and flavors.
Tips to Make Dubai Chocolate Pistachio Opera Cake
- Use high-quality chocolate for the best flavor.
- Make sure your egg whites are whipped to stiff peaks to create a light texture.
- Chill the cake for a longer time for easier slicing.
- If you find it difficult to work with the glaze, make sure the cake is really cold.
Variation
You can substitute almond flour with hazelnut flour for a different flavor. Additionally, you can experiment with different fruit essences or toppings to create your unique twist on this delightful cake.
FAQs
Q: Can I use other types of nuts instead of pistachios?
A: Yes, you can use finely ground almonds or hazelnuts for a different taste.
Q: How long does the cake last in the fridge?
A: The cake can be stored in the fridge for up to five days.
Q: Can I freeze the Dubai Chocolate Pistachio Opera Cake?
A: Yes, you can freeze the cake for up to two months. Just ensure it’s well wrapped in plastic wrap and then in aluminum foil.
Dubai Chocolate Pistachio Opera Cake
Ingredients
Method
- Preheat your oven to 400°F (200°C) and line a jelly roll pan with parchment paper.
- In a bowl, beat together the almond flour, pistachio flour, powdered sugar, and whole eggs until the mixture is thick and pale.
- In a separate bowl, whip the egg whites with granulated sugar until you reach stiff peaks.
- Fold the whipped egg whites into the almond mixture. Gently fold in the all-purpose flour and then the melted butter.
- Spread the batter thinly in the prepared pan and bake for 8-10 minutes until just set. Allow it to cool and then cut into three equal rectangles.
- For the buttercream, beat the softened unsalted butter until creamy. Gradually add powdered sugar and mix in the pistachio paste and rose water or cardamom if you choose to use it.
- To make the ganache, heat the heavy cream until it’s steaming, pour it over the chopped dark chocolate, and whisk until smooth. Let it cool until it’s spreadable.
- To prepare the syrup, dissolve the sugar and cocoa in the hot espresso. Allow it to cool completely.
- Assemble the cake by placing one joconde layer down, brushing it with syrup, and spreading a thin layer of pistachio buttercream.
- Add the second joconde layer, brush this with syrup, and spread the chocolate ganache on top.
- Place the final joconde layer, brush it with syrup, and spread a thin layer of buttercream on top.
- Chill the assembled cake for 30 minutes.
- For the glaze, melt the remaining dark chocolate with the butter, then pour the glaze over the chilled cake, smoothing it out quickly.
- Garnish with chopped pistachios and edible gold leaf.
- Refrigerate for at least four hours before slicing into elegant rectangles.
Leave a comment