Sugar-Free Opera Cake
Indulge guilt-free with this Sugar-Free Opera Cake—a decadent yet health-conscious take on the classic French pastry. This elegant dessert features layers of fluffy almond flour sponge, a rich coffee-infused buttercream, and a velvety sugar-free dark chocolate ganache. Sweetened naturally with erythritol and a granulated sugar alternative, every bite is a perfect harmony of flavors designed for those seeking a low-carb or diabetes-friendly treat. Crafted with wholesome ingredients and intricate layering techniques, this recipe is refined yet approachable, making it ideal for special occasions or a luxurious dessert after dinner. Refrigerate the beautiful creation to set its sophisticated layers, and serve chilled for optimal flavor and texture.
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Recipe Information
Ingredients
- 100 grams Almond flour
- 40 grams Erythritol
- 5 Large eggs, separated
- 1 teaspoon Vanilla extract
- 200 grams Butter, softened
- 80 grams Natural granulated sweetener
- 60 ml Strong brewed coffee
- 150 grams Dark chocolate (sugar-free)
- 100 ml Heavy cream
Instructions
Preheat your oven to 180°C (350°F) and line a rectangular baking tray with parchment paper.
In a medium bowl, whisk the almond flour and erythritol together.
In a large bowl, beat the egg whites until stiff peaks form. Gradually fold in the almond flour mixture to preserve the airiness.
In another bowl, beat the egg yolks with vanilla extract until light and fluffy. Gently fold the yolk mixture into the egg white mixture until just combined.
Spread the batter evenly onto the lined baking tray and bake for 10-15 minutes or until golden and springy to touch. Let it cool completely in the tray.
For the coffee buttercream, beat the softened butter with the granulated sweetener until fluffy. Gradually add the cooled coffee and beat until smooth and creamy. Set aside.
For the chocolate ganache, heat the heavy cream until just simmering. Pour it over the sugar-free dark chocolate in a bowl. Let it sit for a minute, then stir until smooth. Allow the ganache to cool to a spreadable consistency.
Once the cake is cooled, cut it into three equal parts.
On a serving platter, place one layer of the cake, spread a generous layer of coffee buttercream evenly on top, then add the second layer of cake.
Repeat with more buttercream and place the final cake layer on top. Ensure the layers are evenly aligned.
Spread the chocolate ganache over the top and sides of the assembled cake for an elegant finish. Refrigerate the opera cake for at least an hour before serving to allow the layers to set.
Once set, slice into individual portions and serve chilled.
Nutrition Facts
Calories |
3564 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 329.6 g | 423% | |
| Saturated Fat | 169.2 g | 846% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1467 mg | 489% | |
| Sodium | 1696 mg | 74% | |
| Total Carbohydrate | 214.1 g | 78% | |
| Dietary Fiber | 45.7 g | 163% | |
| Total Sugars | 5.2 g | ||
| Protein | 64.7 g | 129% | |
| Vitamin D | 5.1 mcg | 26% | |
| Calcium | 498 mg | 38% | |
| Iron | 25.7 mg | 143% | |
| Potassium | 1426 mg | 30% | |
*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.
