This recipe will make 8 large or 16 smaller portions and yield an opera measuring 30 x 20 cm.
The opera is a French pastry classic.
Rather than using a cake ring, it is possible to line a large dish of roasting tray with baking paper, letting it overhang the sides. Assemble the opera as explained above and, once frozen, use the excess baking paper as handles to lift the opera out.
It is recommended to put some cardboard under the first cake layer for additional support.
The opera needs to be frozen to make the layers set. Also, the cold opera will instantly set the lukewarm chocolate coating when it is poured on top. If the chocolate coating and or the opera are too warm, all the coating will run off. If it is too cold, it won’t distribute evenly.
The excess chocolate coating that drips of the side can be reused.