Gluten-Free Opera Cake
Indulge in the elegance of a Gluten-Free Opera Cake, a sophisticated dessert that captures the classic flavors of almond, coffee, and chocolate while catering to dietary restrictions. This layered masterpiece features moist sponge cake made with almond flour and gluten-free all-purpose flour, delicately infused with a rich espresso syrup. Each tier is adorned with luscious coffee buttercream and decadent chocolate ganache, culminating in a glossy chocolate glaze that elevates its visual allure. Perfect for special occasions or dinner parties, this opera cake is a labor of love that rewards with its luxurious texture and balanced sweetness. With a prep time of just 90 minutes, this gluten-free delight ensures that everyone at the table can savor the timeless elegance of a French patisserie-style treat.
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Recipe Information
Ingredients
- 6 large Eggs
- 150 grams Confectioner's sugar
- 135 grams Almond flour
- 20 grams Gluten-free all-purpose flour
- 40 grams Unsalted butter
- 125 milliliters Heavy cream
- 125 grams Dark chocolate, chopped
- 150 grams Sugar
- 3 large Egg whites
- 2 tablespoons Instant espresso powder
- 60 milliliters Water
- 200 grams Butter, softened
- 200 grams Dark chocolate, melted
Instructions
Preheat the oven to 200°C (400°F). Line two baking sheets with parchment paper and grease them lightly.
In a bowl, whisk 6 large eggs with 150 grams of confectioner's sugar until thick and pale. Gently fold in 135 grams almond flour and 20 grams gluten-free all-purpose flour.
In a small saucepan, melt 40 grams unsalted butter and fold it into the mixture. Spread the batter evenly across the prepared baking sheets and bake each for 8-10 minutes until golden and springy.
In a small saucepan, heat 125 milliliters of heavy cream until it just begins to simmer. Pour over 125 grams of chopped dark chocolate, let sit for a minute, then stir until smooth. Refrigerate until it thickens, forming a ganache.
For the coffee syrup, dissolve 2 tablespoons instant espresso powder in 60 milliliters of hot water and set aside.
Prepare the coffee buttercream by mixing 150 grams of sugar with 60 milliliters of water in a saucepan over medium heat until sugar dissolves. Meanwhile, beat 3 large egg whites until stiff peaks form.
With the mixer running, slowly pour the hot sugar syrup into the egg whites, until the mixture cools and forms stiff peaks. Gradually beat in 200 grams softened butter and 1 tablespoon of dissolved espresso powder until smooth.
To assemble, place one layer of cake on a board and brush with espresso syrup. Spread a layer of coffee buttercream on top, followed by a layer of ganache. Repeat with the remaining cake layers.
For the chocolate glaze, melt 200 grams dark chocolate and pour it over the assembled cake, smoothing it over the top.
Chill the cake for at least 2 hours before cutting into rectangular slices to serve.
Nutrition Facts
Calories |
6459 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 436.2 g | 559% | |
| Saturated Fat | 222.6 g | 1113% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1766 mg | 589% | |
| Sodium | 2004 mg | 87% | |
| Total Carbohydrate | 554.3 g | 202% | |
| Dietary Fiber | 37.7 g | 135% | |
| Total Sugars | 429.0 g | ||
| Protein | 95.5 g | 191% | |
| Vitamin D | 6.2 mcg | 31% | |
| Calcium | 706 mg | 54% | |
| Iron | 49.3 mg | 274% | |
| Potassium | 2665 mg | 57% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
