Recipes · French · Cakes
Opéra Cake
One serving has 420 kcal and 6 g protein, and at least a fifth of a woman's daily need of copper (42%), vitamin A (30%), manganese (27%), magnesium (22%), riboflavin (21%) and phosphorus (20%). Ready in 108 minutes.
- Preparation: 100 min
- Cooking: 8 min
- Makes: 1 serving (103 g)
- Difficulty: Hard
- Diets: Vegetarian
- Contains: dairy, egg, gluten, nut
Ingredients
- 8 g Almond flour
- 5 g Flour, all-purpose
- 20 g Eggs, whole, raw
- 15 g Sugar
- 20 g Butter, unsalted
- 10 g Espresso
- 15 g Chocolate, dark
- 10 g Cream, heavy
Method
- Whisk the eggs and sugar until thick and pale, then fold in the almond flour and flour to make a light sponge batter; spread thin on a lined tray and bake at 200°C (400°F) for 7-9 minutes.
- Cut the cooled sponge into three equal rectangles.
- Brew the espresso and use some to soak each sponge layer.
- Beat half the butter with a little sugar and some of the espresso to make a coffee buttercream.
- Melt the chocolate with the cream and the remaining butter to make a ganache.
- Stack the sponge layers with the buttercream between them, then top with the ganache, smoothing it flat.
- Chill until set, then trim the edges neatly and slice; makes 1 slice of a 12-slice cake, multiply every ingredient by 12 for the whole cake.
Nutrition per serving
| Nutrient | Per serving | Share of a day's need |
|---|---|---|
| Energy | 420 kcal | 20% |
| Carbohydrates | 27.8 g | |
| Water | 35.2 mL | |
| Fiber | 2.6 g | 9% |
| Protein | 6.4 g | 13% |
| Tryptophan | 0.06 g | |
| Threonine | 0.2 g | |
| Isoleucine | 0.23 g | |
| Leucine | 0.41 g | |
| Lysine | 0.27 g | |
| Methionine | 0.11 g | |
| Cystine | 0.09 g | |
| Phenylalanine | 0.28 g | |
| Tyrosine | 0.18 g | |
| Valine | 0.29 g | |
| Histidine | 0.13 g | |
| Fat | 32.4 g | |
| Monounsaturated | 10.9 g | |
| Polyunsaturated | 2.4 g | |
| Docosahexaenoic Acid (DHA) | 0.01 g | |
| Eicosapentaenoic Acid (EPA) | 0 g | |
| Omega-6 | 2 g | |
| Saturated | 17 g | |
| Trans-Fats | 0.14 g | |
| Cholesterol | 129 mg | |
| Calcium | 53.5 mg | 5% |
| Copper | 0.38 mg | 42% |
| Iron | 2.7 mg | 15% |
| Magnesium | 68.2 mg | 22% |
| Manganese | 0.49 mg | 27% |
| Phosphorus | 141 mg | 20% |
| Potassium | 219 mg | 5% |
| Selenium | 9.7 µg | 18% |
| Sodium | 39.5 mg | |
| Zinc | 1.1 mg | 14% |
| Thiamin (vitamin B1) | 0.07 mg | 6% |
| Riboflavin (vitamin B2) | 0.23 mg | 21% |
| Niacin (vitamin B3) | 1.3 mg | 9% |
| Pantothenic acid (vitamin B5) | 0.49 mg | 10% |
| Pyridoxine (vitamin B6) | 0.06 mg | 5% |
| Folate (vitamin B9) | 23.6 µg | 6% |
| Cobalamin (vitamin B12) | 0.27 µg | 11% |
| Choline | 68.6 mg | 16% |
| Vitamin A | 210 µg | 30% |
| Vitamin C | 0.08 mg | 0% |
| Vitamin D (D2 + D3) | 22.7 IU | 4% |
| Vitamin E | 2.8 mg | 18% |
| Vitamin K | 2.9 µg | 3% |
Shares of a day's need are for a woman of 30, 165 cm, 60 kg, lightly active, by the US and Canadian Dietary Reference Intakes. SustainBite works out each person's own needs, by the standard where they live: the Nordic Nutrition Recommendations in Norway, the UK's, EFSA's in the EU.
Climate footprint
0.6 kg CO2e a serving: higher than most breakfasts, sides, desserts and drinks on SustainBite. Source: ADEME, Agribalyse 3.2.
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