![opera cake opera cake](https://4.bp.blogspot.com/_FsiF7pCLz1Y/S_fVeTttEkI/AAAAAAAABp8/Sqy-wZX7mZE/s1600/opera-cake+3.jpg)
I chose one of the side pieces to use on the bottom, reserving the middle and most even piece for the top layer. If you have an uneven piece or a piece with any breaks or cracks, use that as the bottom.
![opera cake opera cake](https://zhangcatherine.com/wp-content/uploads/2020/11/P6100078.jpg)
Pour and spread over the bottom cake layer onto the side you want facing down. Melt the chocolate over a bain-marie and stir in the sweetener. I don’t think leakage would be a problem but I wanted to make this thing as close to the real deal as possible, so I didn’t skip this step. This step is optional, as I find the cake to be very absorbent. The bottom chocolate layer is traditionally there to prevent the coffee syrup from leaking out of the cake. Refrigerate until the mixture resembles a thick pudding – about 10 to 20 minutes. Let it sit for a minute and stir well until combined. Remove from heat and pour over the chocolate. In a small pot, heat heavy cream and Swerve confectioners until it comes to a simmer. Once it comes together, set aside at room temperature. It may take 10 to 20 minutes more of mixing after all of the butter is added – just keep beating on medium speed until the mixture is smooth. Your mixture will look like it is broken, but will come back together after all of the butter is added. Add a couple of cubes at a time and mix until incorporated before adding a couple more. Once your bowl is room temperature, bring your egg beaters or stand mixer to medium speed and begin adding the cubes of butter. Repeat this step two more times with the remainder of the coffee and continue beating on low for another 5 minutes or until the bowl is no longer warm. With your egg beaters or stand mixer on low, pour in 1/3 of the hot coffee in a steady thin and slow stream and continue beating for 10 more seconds to temper the egg yolks. Turn heat down to keep the mixture hot.īeat the egg yolks with the Swerve confectioners in a large bowl. In a small pot, combine the coffee and Swerve granulated and bring to a simmer. Once the sweetener is dissolved, remove from heat and set aside. Heat the coffee and Swerve over medium high heat and bring to a simmer. Remove from oven, let cool completely in the pan and cut into three even rectangles. Spread mixture evenly onto the prepared baking sheet and bake on the middle rack for about 20 minutes or until firm to the touch. Fold the egg whites mixture into the flour and egg mixture and fold in the melted butter last. Using egg beaters or a stand mixer, whip the egg whites mixture until medium to stiff peaks form. Place egg whites and Swerve granulated into a separate bowl. Add the 3 whole eggs and vanilla to the flour mixture and mix well with a spatula to combine. Sift the almond flour, whey protein powder, and Swerve confectioners together into a large bowl. Preheat oven to 300 F and line a large baking sheet with lightly oiled parchment paper.
![opera cake opera cake](https://d1uz88p17r663j.cloudfront.net/original/a182d8e50a08172287d393989231dce6_Decadent_Opera_Cake.jpg)
1/3 cup chopped unsweetened dark baker’s chocolate.1 cup chopped unsweetened dark baker’s chocolateĬhocolate Bottom Layer Ingredients (optional).1/3 cup chopped unsweetened dark baker’s chocolate (see notes).8 oz or 1 cup of unsalted butter, room temperature, cut into small cubes.3 tablespoons Swerve granulated or equivalent in other granulated sweetener.1/2 cup Swerve confectioners or powdered sweetener alternative.
![opera cake opera cake](https://1.bp.blogspot.com/-mKLTEwm_NsM/TXO2zo6VmxI/AAAAAAAAEe4/jkU2GtkpRDk/s1600/operacake.jpg)
If you are up for the challenge, please ensure you read through the entire recipe before getting started. The most frustrating cake you will ever make, but it looks super cool and tastes pretty incredible.