DISH
Dessert Diva
Traditional French Opera cake has very thin layers of cake, called Joconde, made with almond flour. When this Espresso Opera cake is assembled, it is soaked with espresso syrup and layered with espresso French buttercream and chocolate ganache. Created by pastry master Emily Duncan of Tony’s Off Third, this pastry has 10 layers. Making it is labor-intensive—but that’s why it’s so good.
