Low Fat Opera Cake

Indulge guilt-free with this irresistible Low Fat Opera Cake, a healthier twist on the classic French dessert loved for its sophisticated layers and rich flavors. This lightened-up version features moist almond sponge cake layers, delicately infused with espresso and layered with a velvety low-fat cream cheese filling enhanced by the richness of cocoa powder. Topped with a silky skim milk chocolate ganache, every bite is a perfect harmony of flavors without the extra calories. Ready in just over an hour, this visually stunning and decadent treat is ideal for special occasions or as an elegant dessert for guests. Treat yourself to a luxurious, lower-fat dessert experience that doesn’t compromise on taste or texture!

Nutriscore Rating: 62/100

Prep Time:45 mins

Cook Time:30 mins

Total Time:75 mins

Servings: 12

Ingredients

• 100 grams almond flour
• 50 grams all-purpose flour
• 8 egg whites
• 150 grams sugar
• 4 egg yolks
• 1 teaspoon vanilla extract
• 60 milliliters espresso
• 200 grams low-fat cream cheese
• 50 grams powdered sugar
• 30 grams cocoa powder
• 200 grams chocolate
• 100 milliliters skim milk

Directions

Step 1

Preheat oven to 180°C (350°F). Line two baking trays with parchment paper.

Step 2

In a bowl, sift together almond flour and all-purpose flour. Set aside.

Step 3

In a clean bowl, beat egg whites until soft peaks form, gradually adding half of the sugar until stiff peaks form.

Step 4

In another bowl, whisk egg yolks, remaining sugar, and vanilla extract until thick and pale.

Step 5

Gently fold sifted dry ingredients into the egg yolk mixture, followed by one-third of the whipped egg whites to lighten the batter. Fold in the remaining egg whites gently.

Step 6

Divide the batter evenly between the two prepared trays, smoothing into thin layers.

Step 7

Bake for about 12-15 minutes until the sponges are golden and spring back when touched.

Step 8

Allow the cakes to cool completely, then trim the edges to form two uniform rectangles.

Step 9

Dissolve 2 teaspoons of espresso in 60 milliliters of hot water. Brush half of the espresso over one layer of the cake.

Step 10

In a bowl, beat the low-fat cream cheese with powdered sugar and cocoa powder until smooth. Spread evenly over the soaked sponge layer.

Step 11

Place the second sponge layer on top and brush with remaining espresso.

Step 12

For the ganache topping, heat skim milk in a saucepan until warm. Remove from heat and stir in chopped chocolate, allowing it to melt completely. Stir until smooth and glossy.

Step 13

Pour the ganache over the top of the cake and smooth it out evenly. Let it set in the refrigerator for at least 1 hour.

Step 14

Once set, cut the cake into 12 equal pieces before serving.

Nutrition Facts

Serving size	(1280.2g)

Amount per serving	% Daily Value*
Calories	3724.2

Total Fat 188.9g	0%
Saturated Fat 33.9g	0%
Polyunsaturated Fat 0.1g
Cholesterol 812.5mg	0%
Sodium 1513.0mg	0%
Total Carbohydrate 411.5g	0%
Dietary Fiber 23.2g	0%
Total Sugars 324.6g
Protein 102.9g	0%

Vitamin D 118.6IU	0%
Calcium 794.0mg	0%
Iron 12.9mg	0%
Potassium 1659.8mg	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: 45.2%

Protein: 11.0%

Carbs: 43.8%