5 eggs, separated
½ cup birch sugar (xylitol)
2 tbs nut liqeur
1 tsp wanilla syrup
2 cups finely ground walnuts
pinch of salt
1 teaspoon of baking powder
½ cup walnut oil


coffee syrup

1/4 cup espresso coffee

2 tbs birch sugar

2 tbs coffee liqueur


mocha cream

2 eggs

¼ cup espresso

2 tbs coffee liqueur

1 bar  of white chocolate (3,5 oz.)
1 bar  of dark chocolate (3,5 oz.)

1 cup mascarpone

1 tablespoon butter
pinch of salt

I have been planning to make Opera Cake. It is a cake made of almond flour, with coffee and chocolate cream. Very rich and delicious. I made it one, long time ago, of course my way: almond cake with coffee panna cotta and chocolate cream. Adorned with caramely lattice on top. Oh, where have you gone the times when one could indulge guilt free into such rich desserts. Now what we are left with is keto diet, sugar free desserts. Fear not,  this Mocha cake is no less indulgent and I hope a little bit healthier.


Split the eggs. Beat the egg whites until stiff and put them aside. Beat the egg yolks with birch sugar, vanilla, salt  and coffee liqueur until  pale and trippled in volume. Add the ground walnuts, and baking powder to the beaten yolks. Mix thoroughly, scraping down the batter from the sides of the bowl. Mix in walnut oil.  At the end, add gently the beaten egg whites in 3 portions. Put the batter into a well buttered cake pan and bake in a preheated oven at 375 degrees F (180C) for about 35-40 minutes, until a skewer inserted into the cake comes out clean. When the cake has cooled down, cut it in half horizontally, sprinkle the cake with the coffee syrup, and smear with the mocha cream. Adorn with ground walnuts.

Beat the eggs with espresso in a bowl put over the pot with simmering water. Beat until the mixture gets thick and pale and then pass it through a sieve to get rif of impurities. Break the white chocolate  and dark chocolate into pieces, put the chocolate and coffee liqueur into the egg mixture and mix until the chocolate dissolves and all the ingredients are incorporated into a homogenous cream. Mix in mascarpone cream. Let it cool and thicken before using.

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