A Christmas Opera

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

Ingredients

1 Swiss Roll sponge cut into thirds crossways
1 quantity of Chocolate Ganache

For the Brandy  Syrup

80g sugar
80ml water
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

Directions

Step 1

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.

Step 2

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.

Step 3

‘Create your Opera’: Spread the first piece of the Swiss Roll sponge with the chocolate ganache.

Step 4

Cover with the second piece of sponge and imbibe with the Brandy syrup. Spread the sponge with chestnut cream and top with the remaining sponge.

Step 5

Next, spread the sponge with chestnut cream and top with the remaining sponge.

Step 6

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.

Step 7

Coat the top of the cake with the chocolate icing.

Step 8

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.