Low Sodium Opera Cake
Indulge in the elegance of French patisserie with this Low Sodium Opera Cake—a decadent yet lightened twist on the classic dessert. Featuring a delicate almond sponge layered with rich coffee buttercream and luscious dark chocolate ganache, this masterpiece is crafted to be low in sodium without sacrificing indulgence. A homemade coffee syrup infuses each layer with robust flavor, while the use of unsalted butter and dark chocolate delivers a healthier balance. This visually stunning cake requires careful layering but is well worth the effort for its sophisticated taste and presentation. Perfect for special occasions or an upscale treat, this low sodium dessert showcases gourmet flair with heart-conscious ingredients.
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Ingredients
- 125 grams Almond flour
- 35 grams All-purpose flour
- 5 large Eggs
- 3 large Egg whites
- 150 grams Granulated sugar
- 30 grams Unsalted butter, melted
- 2 teaspoons Instant coffee powder
- 240 milliliters Water
- 150 grams Unsalted butter, softened
- 120 grams Powdered sugar
- 200 grams Dark chocolate, finely chopped
- 200 milliliters Heavy cream
Directions
Step 1
Preheat the oven to 220°C (425°F). Line a 12x16 inch baking sheet with parchment paper.
Step 2
In a bowl, whisk together almond flour and all-purpose flour. Set aside.
Step 3
In a large mixing bowl, beat the 5 large eggs and 100 grams of granulated sugar until the mixture is pale and thick.
Step 4
Gently fold the flour mixture into the egg mixture. Careful not to deflate the eggs.
Step 5
In a separate clean bowl, whisk the 3 egg whites until soft peaks form, gradually adding the remaining 50 grams of sugar until medium peaks form.
Step 6
Fold the egg whites gently into the almond flour batter.
Step 7
Add the melted butter and fold gently until just incorporated.
Step 8
Spread the batter evenly on the prepared baking sheet and bake for 5-7 minutes or until golden brown.
Step 9
Remove from the oven and allow to cool completely.
Step 10
For the coffee syrup: Dissolve the instant coffee powder in 240 milliliters of water. Set aside.
Step 11
For the coffee buttercream: Beat the softened butter and powdered sugar together until pale and fluffy, about 4 minutes.
Step 12
Dissolve a teaspoon of instant coffee powder in 2 teaspoons of water and add to the buttercream. Mix until combined. Set aside.
Step 13
For the ganache: Heat the heavy cream until it just begins to boil. Pour over the chopped dark chocolate and let sit for 5 minutes. Stir until smooth and glossy.
Step 14
To assemble the cake, cut the cooled sponge into three equal rectangles.
Step 15
Place one layer of sponge on a serving dish and brush generously with the coffee syrup.
Step 16
Spread half of the coffee buttercream over the soaked sponge layer.
Step 17
Add the second sponge layer and brush with more coffee syrup.
Step 18
Spread the remaining coffee buttercream over this second sponge layer.
Step 19
Top with the final sponge layer, brush with syrup and spread the chocolate ganache evenly over the top.
Step 20
Refrigerate the cake for at least 1 hour before serving to allow layers to set.
Step 21
Slice and enjoy a low sodium version of this classic French dessert!
Nutrition Facts
| Serving size | (1606.1g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 5346.6 |
| Total Fat 361.8g | 0% |
| Saturated Fat 181.7g | 0% |
| Polyunsaturated Fat 0g | |
| Cholesterol 1523.0mg | 0% |
| Sodium 666.8mg | 0% |
| Total Carbohydrate 450.6g | 0% |
| Dietary Fiber 28.3g | 0% |
| Total Sugars 322.1g | |
| Protein 83.9g | 0% |
| Vitamin D 205IU | 0% |
| Calcium 592.6mg | 0% |
| Iron 34.5mg | 0% |
| Potassium 1911.1mg | 0% |
Source of Calories