Description
Indulge in this rich and luxurious Decadent Chocolate Opera Cake, a perfect dessert for chocolate lovers.
Ingredients
Scale
- 2 cups almond flour
- 1 cup powdered sugar
- 4 large eggs, separated
- 1/2 cup granulated sugar
- 1/4 cup unsweetened cocoa powder
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 1/2 cup unsalted butter, melted
- 1 cup heavy cream
- 1/2 cup semi-sweet chocolate chips
- 1/4 cup coffee, brewed and cooled
- 1/4 cup coffee liqueur (optional)
- 1/2 cup dark chocolate ganache (for topping)
Instructions
- Preheat the oven to 375°F (190°C). Line a 9×13 inch baking pan with parchment paper, leaving some overhang for easy removal later.
- In a mixing bowl, combine almond flour, powdered sugar, cocoa powder, and salt. Whisk together until well blended.
- In a separate bowl, beat the egg yolks and granulated sugar until pale and thick. Stir in the vanilla extract and melted butter.
- Fold the dry ingredients into the egg yolk mixture until just combined.
- In another bowl, beat the egg whites until soft peaks form. Gently fold the egg whites into the batter until no white streaks remain.
- Pour the batter into the prepared baking pan and spread evenly. Bake for 15-20 minutes, or until a toothpick inserted in the center comes out clean. Let cool completely in the pan.
- Once cooled, carefully remove the cake from the pan using the parchment overhang and place it on a cutting board. Cut the cake into three equal rectangles.
- In a small bowl, combine the brewed coffee and coffee liqueur (if using). Brush the coffee mixture over the first layer of cake.
- For the filling, whip the heavy cream until soft peaks form. Melt the chocolate chips and fold them into the whipped cream until smooth.
- Spread half of the chocolate cream filling over the first layer of cake. Place the second layer on top and repeat the process, brushing with coffee and adding the filling. Top with the final cake layer.
- Pour the dark chocolate ganache over the top layer, spreading it evenly. Refrigerate for at least 2 hours to set before slicing.
Notes
- For a lighter version, substitute half of the heavy cream with Greek yogurt.
- You can also add a layer of raspberry jam between the cake layers for a fruity twist.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 15g
- Sodium: 150mg
- Fat: 28g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 100mg