Nut-Free Opera Cake

Indulge in the elegance of a Nut-Free Opera Cake, a sophisticated dessert that reimagines the classic French treat without the use of nuts. This multi-layered masterpiece features delicate sponge cake infused with rich coffee syrup, alternating with silky layers of dark chocolate ganache. Made entirely with all-purpose flour and balanced by the creamy sweetness of heavy cream and vanilla, this nut-free adaptation ensures everyone can enjoy its decadence. Perfect for special occasions, this indulgent yet accessible cake is a centerpiece-worthy dessert that tastes as stunning as it looks. With a prep time of just 60 minutes, it’s ideal for impressing guests or savoring as a luxurious treat at home.

Nutriscore Rating: 43/100

Prep Time:60 mins

Cook Time:25 mins

Total Time:85 mins

Servings: 8

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

Directions

Step 1

Preheat your oven to 180°C (350°F). Line a baking sheet with parchment paper.

Step 2

In a bowl, beat 5 egg yolks and 100 grams of granulated sugar until pale and thick.

Step 3

Sift 150 grams of all-purpose flour and gently fold it into the egg yolk mixture.

Step 4

In another bowl, whisk egg whites from the 5 eggs to soft peaks, gradually adding 100 grams of granulated sugar.

Step 5

Fold the egg whites into the yolk and flour mixture until just combined.

Step 6

Gently fold in 50 grams of melted unsalted butter and 1 teaspoon of vanilla extract.

Step 7

Spread the batter evenly onto the prepared baking sheet and bake for 10-12 minutes or until golden and springy.

Step 8

Let the cake cool on a wire rack.

Step 9

For the ganache, heat 250 milliliters of heavy cream until just boiling.

Step 10

Pour the hot cream over 300 grams of chopped dark chocolate and let sit for 2 minutes.

Step 11

Stir until smooth and shiny, then let cool to a spreadable consistency.

Step 12

For the coffee syrup, dissolve 2 teaspoons of instant coffee in 100 milliliters of hot water, then melt 50 grams of butter into it.

Step 13

Add 100 grams of caster sugar and stir until fully dissolved.

Step 14

Cut the sponge cake into three equal rectangular layers.

Step 15

Place one layer on a serving plate and brush generously with the coffee syrup.

Step 16

Spread a thin layer of chocolate ganache over the soaked sponge.

Step 17

Place the second layer on top, soak with syrup, and repeat the ganache layer.

Step 18

Place the final layer, soak with syrup, and spread the remainder of the ganache over the top and sides of the cake.

Step 19

Allow the cake to set in the refrigerator for at least 1 hour before serving.

Step 20

Slice carefully and serve chilled.

Nutrition Facts

Serving size	1459.6 grams (1459.6g)

Amount per serving	% Daily Value*
Calories	5273

Total Fat 287.70g	369%
Saturated Fat 162.00g	810%
Polyunsaturated Fat 0.00g
Cholesterol 1423mg	474%
Sodium 836mg	36%
Total Carbohydrate 597.50g	217%
Dietary Fiber 25.20g	90%
Total Sugars 449.90g
Protein 69.00g	138%

Vitamin D 237IU	1186%
Calcium 388mg	30%
Iron 46mg	258%
Potassium 2725mg	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.

Source of Calories

Fat: 49.3%

Protein: 5.3%

Carbs: 45.5%