In a slight twist to the traditional Opera usually made with butter cream, the Chestnut cream and Brandy syrup give this recipe has a Christmassy feel. You can enjoy this cake served whole or as small playful bites
For the Brandy Syrup
1tbsp Brandy or your favourite liqueur
For the Chesnut cream
100g unsweetened chestnut puree
softened with a tbsp of milk
150ml whipping cream
1tsp vanilla paste
20g icing sugar
For the Chocolate Icing
150g chocolate buttons
30g unsalted butter cubed
Prepare the Brandy syrup by heating the sugar and cold water in a saucepan. Stir over low heat until the sugar dissolves. Boil for 1 minute then take off the heat. Add the Brandy or the liqueur of your choice to flavour your syrup.
Prepare the chesnut cream: in a mixing bowl, whisk the cream with the vanilla and icing sugar. Once it is quite fluffy, add the chestnut puree.
‘Create your Opera’: Spread the first piece of the Swiss Roll sponge with the chocolate ganache.
Cover with the second piece of sponge and imbibe with the Brandy syrup.
Next, spread the sponge with chestnut cream and top with the remaining sponge.
Prepare the chocolate icing: Melt the chocolate in a microwave oven using 30 second bursts at 30% power. See our How to Melt Chocolate for details of how to do this without using a microwave.
Once melted add the cubed butter and stir until melted.
Coat the top of the cake with the chocolate icing.
Trim the edges of the cake in order to make them more even before letting it stand for a while to set.
You can serve your Opera pieces just on their own or with a Brandy flavoured custard.
Total time if making the sponge cake at the same time:
Yield: 1 Opera Cake (8 servings)
Recipe By Tatiana, Flavoursome Delights