Blackberry Opera Torte
A rich and elegant French-inspired dessert featuring almond sponge layers, silky chocolate ganache, and fresh blackberries — perfect for birthdays, anniversaries, or special occasions.
Ingredients
- Almond Sponge:
- 1 cup almond flour
- ½ cup all-purpose flour
- 6 large eggs
- ½ cup granulated sugar
- 2 tbsp melted butter
- 1 tsp vanilla extract
- Blackberry Syrup:
- 1 cup fresh or frozen blackberries
- ¼ cup sugar
- 2 tbsp water
- 1 tsp lemon juice
- Blackberry Buttercream:
- 1 cup unsalted butter softened
- 3 cups powdered sugar
- 2 tbsp blackberry puree from syrup
- 1 tsp vanilla extract
- Chocolate Ganache:
- 1 cup dark chocolate chips
- ½ cup heavy cream
- Assembly & Garnish:
- Fresh blackberries
- Mint leaves optional
- Powdered sugar optional
Instructions
- Prepare the Almond Sponge: Preheat oven to 350°F (175°C). Line pan with parchment. Beat eggs and sugar until fluffy. Fold in almond flour, all-purpose flour, melted butter, and vanilla. Bake 15–18 min. Cool completely. Cut into three layers.
- Make the Blackberry Syrup: Combine blackberries, sugar, water, and lemon juice in a saucepan. Cook 8–10 min. Strain and cool. Reserve 2 tbsp for buttercream.
- Prepare the Buttercream: Beat softened butter until creamy. Gradually add powdered sugar, then reserved blackberry puree and vanilla. Beat until smooth.
- Make the Ganache: Heat cream until just below boiling. Pour over chocolate chips. Let sit 1 min, then stir until smooth. Cool to spreadable consistency.
- Assemble the Torte: Place sponge layer, brush with syrup, spread buttercream. Add second layer, brush with syrup, spread ganache. Repeat for final layer with ganache on top. Smooth surface.
- Decorate & Chill: Garnish with fresh blackberries and mint. Chill 1 hour before serving.
Notes
- For best results, use room-temperature ingredients.
- Can substitute raspberries or blueberries for blackberries.
- Slice carefully with a hot knife for neat layers.
- Cake can be made a day in advance — flavors deepen overnight.