Opéra
  • For : 6 to 8 servings
  • Time : 2 hours +
  • Difficulty :  advanced

Ingredients for Opéra :

  • joconde biscuit
  • butter cream
  • chocolate ganache
  • chocolate icing
  • 16° syrup
  • coffee extract
  • Grand-Marnier or Cointreau
  • dark chocolate coating

Technical stages for Opéra :

Opéra - 1
1

Prepare all the required ingredients.

Opéra - 2
2

Flavour the 16° syrup with Grand-Marnier or Cointreau.

Opéra - 3
3

Prepare the baked joconde biscuit on a baking sheet. Count on 2 biscuits to make the Opera.

Opéra - 4
4

Coat the first joconde piece with chocolate. Leave to harden in the fridge.

Opéra - 5
5

Flip the coated piece of biscuit and place on a sheet of parchment paper.

Opéra - 6
6

Soak with syrup using a brush.

Opéra - 7
7

Spread a 2 to 3 mm coating of chocolate ganache on the biscuit using a metal spatula.

Opéra - 8
8

Repeat the process with the coffee flavoured butter cream.

Opéra - 9
9

Place the second piece of baked Joconde biscuit on top.

Opéra - 10
10

Soak with syrup once again.

Opéra - 11
11

Spread a 2 to 3 mm coat of chocolate ganache on the biscuit using a metal spatula.

Opéra - 12
12

Repeat the process with the coffee flavoured butter cream.

Opéra - 13
13

Cover the butter cream with plastic wrap and level the cake using a rolling pin to obtain a very flat surface. Leave to harden in the fridge. Ideally overnight.

Opéra - 14
14

Remove the plastic wrap.

Opéra - 15
15

Take the chocolate icing and check the smoothness. It must be fluid and cold.

Opéra - 16
16

Pour the icing on the surface of the Opera.

Opéra - 17
17

Spread this icing well using a metal spatula. Leave to harden in the fridge.

Opéra - 18
18

Trim the sides to obtain a very neat square or rectangle.

Opéra - 19
19

This is the cut of the Opera.

Opéra - 20
20

The total thickness of the cake must not exceed 3 to 3,5 cm.

Thank you for following this recipe !

The essentials

To make this recipe, some of these items will be required: