Go Back
Blackberry Opera Torte
Ben Carraoli

Blackberry Opera Torte

This Blackberry Opera Torte, also called Diva Cake, is a tall and dramatic dessert with multiple layers of almond sponge cake, blackberry buttercream, rich chocolate ganache, and a toasted meringue topping.
Print Recipe Pin Recipe
Prep Time 1 hour 15 minutes
Cook Time 1 hour
Total Time 2 hours 15 minutes
Servings: 16
Course: Dessert
Calories: 520
Ingredients Method

Ingredients
  

  • Joconde almond sponge cake
  • 3 Tbsp all-purpose flour – helps bind and stabilize the sponge.
  • 1 cup 120g almond flour – gives a nutty flavor and delicate texture.
  • 3 eggs at room temperature – ensures better volume and stability.
  • 1/2 cup 100g superfine sugar – dissolves quickly and makes the batter airy.
  • 2 Tbsp superfine sugar – for stabilizing meringue.
  • 3 egg whites at room temperature – helps achieve lightness.
  • 1 pinch kosher salt – enhances overall flavor.
  • Blackberry buttercream
  • 1 cup 200g granulated sugar – creates sweetness and structure.
  • 8 egg yolks at room temperature – makes the buttercream smooth and rich.
  • 2 cups 440g unsalted butter, softened – provides creaminess.
  • 1/4 teaspoon kosher salt – balances sweetness.
  • 1 tablespoon vanilla extract – adds warm depth of flavor.
  • 3/4 cup blackberry preserves – use good-quality preserves for best taste.
  • Chocolate ganache
  • 8 oz 225g bittersweet chocolate, finely chopped – dark chocolate balances the sweetness.
  • 1 cup 240ml heavy whipping cream – gives the ganache a silky texture.
  • Meringue
  • 3/4 cup egg whites about 4 large egg whites – room temperature works best.
  • 1 1/2 cups 300g sugar – creates glossy stiff peaks.
  • Pinch kosher salt – enhances the meringue.
  • 1 teaspoon vanilla – for flavor.
  • Garnish
  • 2 pints 240g fresh blackberries – don’t use frozen as they release too much liquid.

Method
 

  1. Preheat your oven to 350°F (175°C). Prepare a jelly-roll pan by greasing it well and lining the bottom with greased parchment paper. Mix almond flour with all-purpose flour and set aside. In a mixer, whip eggs and sugar until pale and airy, forming a ribbon when lifted. Fold in the almond mixture gently.
  2. In another bowl, beat egg whites with salt until foamy, then slowly add sugar to form a glossy meringue. Fold this into the almond batter carefully to keep the mixture light. Spread evenly in the pan and bake for 12–15 minutes until golden. Let the sponge cool fully before using.
  3. Whisk egg yolks and sugar together in a stand mixer until thick. Place the bowl over simmering water, stirring until sugar dissolves completely and mixture is safe to eat. Remove and whip until light and cool. Gradually add softened butter in small amounts until smooth and fluffy. Mix in vanilla, salt, and blackberry preserves for a fruity, creamy filling.
  4. Heat the cream in a saucepan until it just begins to simmer. Remove from heat and pour over finely chopped chocolate. Let sit for a few minutes before stirring into a smooth, glossy ganache. Keep at a pourable consistency, not too hot, so it doesn’t melt the buttercream when layered.
  5. Spread blackberry buttercream evenly over the cooled sponge. Chill for about 20 minutes to set. Pour ganache over the buttercream and chill again until firm. Cut the cake into six equal rectangles and carefully stack them to create a tall, layered torte. Trim edges for neatness and refrigerate until serving time.
  6. Whisk egg whites, sugar, and salt over simmering water until sugar dissolves. Whip in a mixer until glossy, stiff peaks form. Add vanilla and mix well. Using fresh blackberries, attach little wisps of meringue around them for decoration. Torch the meringue lightly for golden tips. Place them artfully on top of the cake for a dramatic, show-stopping look.