Opera Recipe

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Opera
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Ingredients
21
Count
Nutrition
1309
Calories
Total time
42
Minutes
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Ingredients:

Directions:

  1. Preheat oven to 350 degrees F (175 degrees C). Line the bottom of two 10x15 inch pans with parchment paper.
  2. In a large bowl, beat 12 egg whites, gradually adding 3/4 cup sugar, until stiff. In a separate bowl, beat together 10 eggs, ground almonds, confectioners' sugar and pastry flour until smooth. Stir in melted butter. Fold in beaten egg whites. Spread batter evenly in prepared pans.
  3. Bake in preheated oven 10 minutes, or until center springs back when lightly touched. Invert cakes onto wire racks and remove parchment. Let cool completely.
  4. For the buttercream, combine 1 1/4 cups sugar and 3/8 cup water in a small saucepan over medium heat. Heat to between 234 and 240 degrees F (112 to 116 degrees C), or until a small amount of syrup dropped into cold water forms a soft ball that flattens when removed from the water and placed on a flat surface.
  5. While the syrup is heating, begin beating the 3 egg whites with an electric mixer on medium speed. When syrup is ready, increase mixer speed to high, and pour syrup into egg whites in a thin stream. Continue to beat until mixture is room temperature. Beat in butter, a little at a time, and coffee extract until smooth.
  6. For the ganache, bring cream to a boil in a small saucepan over medium heat. Pour over chopped chocolate and stir until all is melted. Let cool in refrigerator.
  7. To make the coffee syrup, combine 1 cup sugar with 1 cup water in a small saucepan. Bring to a boil, then reduce heat and simmer 1 minute more. Stir in instant coffee until dissolved.
  8. To assemble the dessert: Cut each sheet of cake in half. You will use 3 halves for the layers of the Opera -- reserve the fourth for another dessert. Place one cake layer on a flat plate. Soak with half of the coffee syrup. Spread with half the ganache to make an even layer about as thick as the cake layer. Top with another layer of cake, soak it with coffee syrup, and spread an even layer of buttercream over that. Top with third cake layer. Chill in refrigerator 1 hour.
  9. To finish, heat remaining ganache in a double boiler over simmering water until liquid. Place Opera on a rack over parchment paper and pour ganache over top, completely covering surface, using a spatula to spread if necessary. Chill in refrigerator until ganache is firm, then trim sides of Opera and cut into 8 slices to serve.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 1309.02 Kcal (5481 kJ)
Calories from fat 737.56 Kcal
% Daily Value*
Total Fat 81.95g 126%
Cholesterol 343.68mg 115%
Sodium 214.4mg 9%
Potassium 585.48mg 12%
Total Carbs 135.52g 45%
Sugars 116.58g 466%
Dietary Fiber 5.71g 23%
Protein 22.57g 45%
Vitamin C 0.4mg 1%
Vitamin A 0.4mg 14%
Iron 3.4mg 19%
Calcium 150.1mg 15%
Amount Per 100 g
Calories 309.57 Kcal (1296 kJ)
Calories from fat 174.43 Kcal
% Daily Value*
Total Fat 19.38g 126%
Cholesterol 81.28mg 115%
Sodium 50.7mg 9%
Potassium 138.46mg 12%
Total Carbs 32.05g 45%
Sugars 27.57g 466%
Dietary Fiber 1.35g 23%
Protein 5.34g 45%
Vitamin C 0.1mg 1%
Vitamin A 0.1mg 14%
Iron 0.8mg 19%
Calcium 35.5mg 15%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 32.2
    Points
  • 37
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium

Bad Points

  • High in Sugar,
  • High in Total Fat

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