Nut-Free Opera Cake
Delight in the rich elegance of this Nut-Free Opera Cake, a luxurious twist on the classic French dessert designed for those with nut allergies. This decadent creation features layers of light and airy sponge cake infused with a bold coffee syrup, perfectly complemented by a velvety dark chocolate ganache. Made entirely without almond flour or nuts, the recipe substitutes traditional ingredients with all-purpose flour and a luscious vanilla-infused base, ensuring an indulgent experience that everyone can enjoy. With its stunning presentation, balanced flavors, and allergen-friendly design, this sophisticated treat is ideal for special occasions or holiday celebrations. Easy-to-follow directions make recreating this masterpiece approachable for home bakers, while its nut-free nature makes it a safe choice for gatherings.
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Recipe Information
Ingredients
- 150 grams All-purpose flour
- 200 grams Granulated sugar
- 5 large Eggs
- 50 grams Unsalted butter
- 1 teaspoon Vanilla extract
- 250 milliliters Heavy cream
- 300 grams Dark chocolate
- 2 teaspoons Instant coffee
- 100 milliliters Water
- 50 grams Butter (for coffee syrup)
- 100 grams Caster sugar
Instructions
Preheat your oven to 180°C (350°F). Line a baking sheet with parchment paper.
In a bowl, beat 5 egg yolks and 100 grams of granulated sugar until pale and thick.
Sift 150 grams of all-purpose flour and gently fold it into the egg yolk mixture.
In another bowl, whisk egg whites from the 5 eggs to soft peaks, gradually adding 100 grams of granulated sugar.
Fold the egg whites into the yolk and flour mixture until just combined.
Gently fold in 50 grams of melted unsalted butter and 1 teaspoon of vanilla extract.
Spread the batter evenly onto the prepared baking sheet and bake for 10-12 minutes or until golden and springy.
Let the cake cool on a wire rack.
For the ganache, heat 250 milliliters of heavy cream until just boiling.
Pour the hot cream over 300 grams of chopped dark chocolate and let sit for 2 minutes.
Stir until smooth and shiny, then let cool to a spreadable consistency.
For the coffee syrup, dissolve 2 teaspoons of instant coffee in 100 milliliters of hot water, then melt 50 grams of butter into it.
Add 100 grams of caster sugar and stir until fully dissolved.
Cut the sponge cake into three equal rectangular layers.
Place one layer on a serving plate and brush generously with the coffee syrup.
Spread a thin layer of chocolate ganache over the soaked sponge.
Place the second layer on top, soak with syrup, and repeat the ganache layer.
Place the final layer, soak with syrup, and spread the remainder of the ganache over the top and sides of the cake.
Allow the cake to set in the refrigerator for at least 1 hour before serving.
Slice carefully and serve chilled.
Nutrition Facts
Calories |
5273 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 287.7 g | 369% | |
| Saturated Fat | 162.0 g | 810% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1423 mg | 474% | |
| Sodium | 836 mg | 36% | |
| Total Carbohydrate | 597.5 g | 217% | |
| Dietary Fiber | 25.2 g | 90% | |
| Total Sugars | 449.9 g | ||
| Protein | 69.0 g | 138% | |
| Vitamin D | 5.9 mcg | 30% | |
| Calcium | 388 mg | 30% | |
| Iron | 46.4 mg | 258% | |
| Potassium | 2725 mg | 58% | |
*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.
