from Tatiana's notebook · Desserts
Christmas Opera Cake
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
- Prep
- 30 min
- Total
- 1 hour 30 min
- Makes
- 1 Opera Cake (8 servings)
Jump to the methodAdded September 2011
You'll need
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
Method
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.
Prepare the Chestnut Cream 
Spread the Ganache ‘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.
Add the Brandy Syrup 
Spread the Chestnut cream 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.
Prepare the Icing 
Spread the Icing 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.
Trim the edges
