Photo: David Holifield
Chocolate, almond praline and saffron opera cake
27 ingredients
30 min + 2 hr
Makes 1 large cake
openrecipes
Saffron adds a grown-up flavour to this classic French cake made of layers of thin almond sponge, sandwiched with ganache and coffee syrup and topped with a dark chocolate glaze.
Estimated Nutrition (whole recipe, rough)
1058
Calories
29g
Protein
41g
Fat
138g
Carbs
Counts 9 of 11 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Chocolate | 1 oz (28g) semisweet | 155 |
| Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Almond | 1 almond (1.2g) | 7 |
| Saffron | not in our table | 0 |
| Coffee | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 7 free-range eggs, whites only (yolks reserved for butter
- 50g/1¾oz caster sugar
- 260g/9½oz ground almonds
- 260g/9½oz icing sugar
- 7 free-range eggs
- 85g/3oz plain flour
- 55g/2oz unsalted butter
- 1-2 tsp vanilla extract
- 700g/1lb 9oz caster sugar
- 200g/7oz flaked almonds
- 8 free-range egg yolks
- 300g/10½oz butter
- 230ml/8fl oz double cream
- pinch saffron
- 140g/5oz dark chocolate
- 140g/5oz milk chocolate
- 1 tbsp soft butter
- 150g/5½oz caster sugar
- 1 tsp coffee essence
- 3-4 tbsp amaretto liqueur
- pinch saffron
- 50g/1¾oz dark chocolate
- 300g/10½oz white chocolate
- pinch saffron
- 240ml/8½fl oz cream
- 225g/8oz dark chocolate
- 1 tbsp liquid glucose
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcfood ·
Recipe sourced from
openrecipes