Gluten-Free Opera Cake

Elevate your dessert repertoire with this refined Gluten-Free Opera Cake — a decadent masterpiece perfect for special occasions or indulgent cravings. Layers of fluffy almond sponge are delicately infused with rich coffee syrup, complemented by silky coffee buttercream and luxurious dark chocolate ganache. A final glossy chocolate glaze seals in the elegance, offering a flawless finish that's both stunning and delicious. Made entirely with almond flour and gluten-free all-purpose flour, this recipe ensures that those with gluten sensitivities can enjoy its sophisticated, multi-layered textures and flavors without compromise. Impress your guests with this show-stopping, gluten-free dessert that tastes as exquisite as it looks!

Nutriscore Rating: 45/100

Prep Time:90 mins

Cook Time:15 mins

Total Time:105 mins

Servings: 8

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

Directions

Step 1

Preheat the oven to 200°C (400°F). Line two baking sheets with parchment paper and grease them lightly.

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

For the coffee syrup, dissolve 2 tablespoons instant espresso powder in 60 milliliters of hot water and set aside.

Step 6

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.

Step 7

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.

Step 8

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.

Step 9

For the chocolate glaze, melt 200 grams dark chocolate and pour it over the assembled cake, smoothing it over the top.

Step 10

Chill the cake for at least 2 hours before cutting into rectangular slices to serve.

Nutrition Facts

Serving size	(1615.7g)

Amount per serving	% Daily Value*
Calories	6459.3

Total Fat 436.2g	0%
Saturated Fat 222.6g	0%
Polyunsaturated Fat 0g
Cholesterol 1766.2mg	0%
Sodium 2003.7mg	0%
Total Carbohydrate 554.3g	0%
Dietary Fiber 37.7g	0%
Total Sugars 429.0g
Protein 95.5g	0%

Vitamin D 246IU	0%
Calcium 705.7mg	0%
Iron 49.3mg	0%
Potassium 2664.9mg	0%

*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.

Source of Calories

Fat: 60.2%

Protein: 5.9%

Carbs: 34.0%