The green tea liqueur was a nice dark green and it tasted. While that may seem like a lot, the reality is that many of the ingredients do double duty. I remembered that I had seen some green tea liqueur and I though that it would go well in the syrup.
It’s really easy to make, no special equipment is needed except for a and all of the components (apart from the creme au beurre) can be made in advance and then you have them all to hand when you want to assemble it. To make Morone’s recipe for opera cake, you’ll need the ingredients for each of the cake, the coffee-flavored syrup, the coffee-flavored buttercream, and the chocolate ganache. This sliced entremet looks impressive, but don’t be put off by how difficult it looks. I used blackberries in both the creme au beurre and ganache so that blackberry is the underlying flavour in this dessert, it’s quite subtle and I didn’t want it to be overpowered by the chocolate or the sweetness of the buttercream. This is some seriously good chocolate, I had to really resist the urge to just eat it by the handful. I’ve used two of their chocolates in this opera, 66% semisweet cacao wafers and 55% Akoma Semisweet chocolate chips. In my head I had an image of the finished dessert and it turned out just like I imagined, the striking purple colour of the berries shone through in the creme au beurre and the contrast against the dark chocolate ganache and pale joconde sponge helped to create a stunning cake.Īnother reason for creating this opera is due to the generous box of chocolate I received from Guittard, they sent me a whole host of chocolates from their range. The opera is one of my favourite patisserie, I’ve made it a lot of times on the blog and when this season’s blackberries were early I knew I wanted to use them in a layered gateau like this.
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