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Recipe details
Mini Opera Cake with Caramelized Onion and Spinach Ganache
A one-person layered cake made with almond biscuit brushed with coffee, dark-chocolate ganache, sweet caramelized onion, and spinach-infused cream. It is an unconventional sweet version of a French opera cake.
≈ 285 kcal/100 g · ≈ 727 kcal/serving
60 minAdvancedFrench
For meat, fish and egg dishes, verify the stated internal temperature with a food thermometer. Official temperature chart↗
Ingredients
Units
Base quantities are stored for one person and recalculated automatically.
Egg50 g
Almond flour20 g
All-purpose flour15 g
Yellow onion, finely diced45 g
Baby spinach15 g
Heavy cream45 g
Dark chocolate35 g
Sugar30 g
Strong brewed coffee30 ml
Cookware and utensils
Small baking sheet
Mixing bowls
Small skillet
Spatula
Directions
01
Heat the oven to 350°F (175°C).
Products
No products at this step
Action
Heat
Time
8 min
Temperature
350°F (175°C)
02
Beat the egg and 15 g sugar until pale.
Products
Egg — 50 g; Sugar — 30 g
Action
Beat
Time
3 min
Temperature
room temperature
03
Fold the almond flour and flour into the egg mixture.
Products
Almond flour — 20 g; All-purpose flour — 15 g
Action
Fold
Time
2 min
Temperature
room temperature
04
Spread the batter thinly on parchment.
Products
No products at this step
Action
Spread
Time
2 min
Temperature
room temperature
05
Bake the joconde until springy.
Products
No products at this step
Action
Bake
Time
10 min
Temperature
350°F (175°C)
06
Cook the onion with 10 g sugar until deeply golden.
Products
Yellow onion, finely diced — 45 g; Sugar — 30 g
Action
Caramelize
Time
12 min
Temperature
low heat
07
Heat the cream with the spinach.
Products
Heavy cream — 45 g; Baby spinach — 15 g
Action
Heat
Time
3 min
Temperature
low heat
08
Pour the hot cream over the chocolate.
Products
Heavy cream — 45 g; Dark chocolate — 35 g
Action
Pour
Time
1 min
Temperature
hot
09
Stir the ganache until glossy.
Products
Dark chocolate — 35 g
Action
Stir
Time
2 min
Temperature
warm
10
Cut the biscuit into three pieces.
Products
No products at this step
Action
Cut
Time
2 min
Temperature
cool
11
Brush the biscuit with coffee.
Products
Strong brewed coffee — 30 ml
Action
Brush
Time
2 min
Temperature
cool
12
Layer the biscuit with onion marmalade and ganache.
Products
Yellow onion, finely diced — 45 g; Dark chocolate — 35 g
Action
Layer
Time
5 min
Temperature
cool
Recipe sources
This recipe was generated and saved by Kitchen Fridge.
