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. 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.
Another 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. I’ve used two of their chocolates in this opera, 66% semisweet cacao wafers and 55% Akoma Semisweet chocolate chips. This is some seriously good chocolate, I had to really resist the urge to just eat it by the handful.
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 sliced entremet looks impressive, but don’t be put off by how difficult it looks. It’s really easy to make, no special equipment is needed except for a 
Blackberry Opera
Ingredients
- ***Blackberry Ganache***
- 375 g Guittard Semisweet 66% Cacao Wafers
- 300 ml Double Cream
- 150 ml Blackberry Puree
- 50 g Unsalted Butter
- ***Dark Chocolate Ganache Glaze***
- 260 ml Whipping Cream
- 50 g Caster Sugar
- 40 g Liquid Glucose
- 250 g Guittard Akoma Extra Semisweet Chocolate Chips 55%
- ***Blackberry Crème au Beurre***
- 150 g Caster Sugar
- 45 ml Water
- 90 g Egg Yolks
- 337 g Unsalted Butter cubed and softened
- 60 ml-100ml Blackberry Puree
- ***Biscuit Joconde***
- 250 g Icing Sugar sifted
- 250 g Ground Almonds
- 76 g Plain Flour sifted
- 324 g Eggs about 6-7 eggs
- 56 g Unsalted Butter melted
- 200 g Egg Whites about 6-7 eggs
- 60 g Caster Sugar
Instructions
- First make the ganache, put the chocolate in a medium sized bowl, cut the butter into cubes and put it in a separate bowl.
- Place the whipping cream and blackberry puree into a saucepan and heat until it comes to a boil. Remove the pan from the heat.
- Pour the hot liquid over the chocolate and stir gently until all of the chocolate has melted, then add the butter and stir gently until all melted.
- Leave to one side to cool, if not using straight away place it in a bowl or container with cling-film pressed into the surface of the ganache so that no condensation forms. This can be made 2 days in advance.
- Next make the ganache glaze, put the cream, sugar and liquid glucose in a saucepan and bring it to the boil.
- Add the hot cream mixture to the chopped chocolate, mixing until the chocolate melts and the ingredients come together.
- Pour into an airtight container and cover with cling-film, pressing to the surface of the glaze so that condensation or a skin doesn't form.
- When cool place the glaze in the fridge and use within 4 days.
- Next make the creme au beurre, put the caster sugar and water in a saucepan, bring to the boil and heat to 121C.
- Put the egg yolks in the bowl of an electric mixer and whisk, slowly pour in the hot syrup and whisk until thick and cool.
- Gradually add the softened butter while still whisking. When all of the butter has been incorporated, continue to beat until light and aerated.
- Add the blackberry puree gradually and taste as you go along, until you get the strength of flavour desired without compromising the texture.
- To make the biscuit joconde preheat the oven to 200C/180C Fan and line 3 baking trays that are at least 24cm x 30cm (it doesn't matter if they're a little bit bigger as you will trim the finished cake).
- Put the sifted icing sugar, ground almonds and sifted flour in a large mixing bowl, add the eggs and beat until the mixture is light and pale.
- Melt the butter gently, do not let it boil or simmer, add the melted butter to the egg mixture and beat until it is fully mixed in.
- Put the egg whites and caster sugar in the bowl of a stand mixer and whisk until at firm peaks stage.
- Fold the meringue into the egg mixture until fully mixed, weigh the cake mixture (the easiest way to do this is to tip the mixture back into the bowl of the mixer and weigh it) and then split it between the 3 baking sheets.
- Bake in the preheated oven for 12-15 minutes until golden brown and the sponge springs back when pressed gently.
- ***To assemble***
- Before you start, make sure all of your ingredients are cool or at room temperature, give the creme au beurre a whisk to make sure it's velvety and smooth or use it straight after you've made it.
- Cut your three sponge cakes down to 22cm by 28cm, or the largest size you can by keeping them all the same size and place one of the sponges on the greaseproof paper you cooked it on and then place this on top of a chopping board or any surface that the whole cake can fit on and be transported into the fridge. Also make sure you have space in the fridge for the cake to fit.
- Spread 300g of blackberry ganache on top of the sponge cake and spread it out evenly. Put the cake in the fridge and rest it for 20 minutes.
- Weigh 300g of creme au beurre out and spread it evenly over the ganache. Place a second sponge on top. Spoon the rest of the ganache on top of the sponge and spread it out evenly. Return the cake to the fridge for 20 minutes.
- Spread the remaining creme au beurre on top of the ganache and place the final sponge cake on top. Leave to set in the fridge for an hour and a half.
- Warm the glaze gently in the microwave or on the hob until it reaches 30C, take the Opera from the fridge and pour half to two thirds of the glaze over the top (you probably wont need all of it) until it is covered evenly. Place the Opera back in the fridge for 10 minutes to set.
- Prepare a jug full of hot water and dip a long pastry knife into the water to warm it. You will also need a towel or kitchen roll to wipe the knife clean after each cut.
- Take the Opera from the fridge and dry off the warmed knife with the towel. Trim the four edges of the Opera to neaten it up. Making sure to clean the knife in the water and wipe it dry with the towel after each cut.
- Be sure to slice downwards and pull the trimmed edges away from the cake, do not saw with the knife, or pull it up or through the cake, this will mess up your lovely layers.
- Then cleaning the knife between cuts, divide your cake into portions, I managed to get 12 portions. place these on a tray/plate and decorate however you wish with tempered chocolate decorations and blackberries.
Thanks for reading.
Angela
*I was kindly given some chocolate by Guittard to create some recipes with, but all opinions are my own.
Saz
I have made these twice and they are amazing. The first time I used blueberries (as when i got to the shop I mixed black and blue in my head). These were delicious.
The second time I used raspberry and vanilla coulis from waitrose (as I couldn’t find blackberries) The raspberry was barely noticible. In fact in the creme au berre I had to put way more than 100ml to taste anything. I’m assuming fresh raspberries would give a stronger taste. They still tastes amazing.
I’m going to make these again tomorrow, hopefully I can get blackberries this time.
Cathryn Asp
Hi! I have a question – in the instructions for the blackberry ganache it says to use whipping cream but the ingredients say double cream. Then, for the instructions for the glaze is just says cream. Which cream is used where? Does it matter? Could you clarify? thank you!
patisseriemakesperfect
The recipe has been updated to correct these anomalies. I did email you separately about this as well. Thanks Angela
Lori
Did you deseed your blackberries for the blackberry puree? You mentioned that they were blackberries that you picked, but you didn’t say how you prepared them for the puree in the recipe. thanks, Lori
patisseriemakesperfect
Hi Lori, Yes I did deseed the blackberries, you can buy shop bought puree too.
I simply blitzed the blackberries in a blender and then sieved them to remove the seeds and ensured that I had 150ml of puree in total. Hope that helps, any other questions let me know.
Thanks
Angela
Fliss Marsh
Hi, I actually made this recipe today, the only thing I noticed is that the creme au beurre split slightly…I think it was from the blackberry purée and how acidic it was? Just wondered what your thoughts were. Felicity 🙂
patisseriemakesperfect
Hi Felicty, Normally buttercream will split if the butter and other ingredients are not the same temperature, or if the buttercream is overwhipped.
Generally the acidity of the puree shouldn’t cause a problem.
Hope that might help to explain some of it.
Thanks for commenting.
Angela
Carine
Hello, it looks beautiful!! Thank you for sharing. Only one question my kids are not big fan if blackberry but love raspberry do you think I could swap? Thank you.
patisseriemakesperfect
Hi Carine, Thanks for your comment – you could substitute this for raspberry, but you might find this recipe easier.
https://www.patisseriemakesperfect.co.uk/patisserie-makes-perfect-1-giveaway/
Thanks Angela
Meredith Saarinen
I need an assist in converting metric ingredients measurements, as you seem to switch between weight & volume for for wet & dry ingredients, but not always… I figured out most everything: 375g chocolate is about 12 oz, 300g Cream is about 10.5 oz or 1 1/4cups I’m guessing, and so on; a gram & liter conversion table helped..l but you’ve stumped me on 90g egg yolks & 40g liquid glucose (I’ll use corn syrup?
patisseriemakesperfect
Hi Meredith,
The use of weight and volume for wet and dry ingredients shouldn’t matter as 200g is the same as 200ml in most cases and I’n afraid I cannot help with the conversion to cups as I don’t think this is an accurate unit of measurement when baking.
With regards to 90g of egg yolk, simply put a cup on a set of digital scales, set it to 0, add egg yolks to the cup until you get 90g – i’m not sure what is confusing about that. I believe 25/28g is roughly 1 oz. I have no idea if you can use corn syrup in place of liquid glucose as we don’t have that in the UK. Thanks
Angela
Jess
Hi Meredith, I used light corn syrup in place of the liquid glucose and it turned out just fine.
patisseriemakesperfect
Thank you very much Jess for taking the time to comment – that’s really helpful to know. Sorry I couldn’t offer more help, but we don’t readily have light corn syrup in the UK, whereas liquid glucose is easy to get hold of. Thanks again.
Ralph
Do you have the converted measurements?
patisseriemakesperfect
Hi, sorry converted into what? The measurements are there in grams, if you mean cups, I’m afraid that is not an accurate enough form of measurement to make these types of cakes and pastries.
Thanks
Angela
diannebibbyDi@Bibbyskitchen
Oh my gosh, Angela. They look cake window perfect. I’m crazy about the pink colour too. I’ve been wanting to make this classic for ages! Maybe, I should just dive in and do it.
2pots2cook
Beautiful holidays’ treat ! Thank you !
supergoldenbakes
I have so little patience for complicated patisserie that I am so in awe of your creation! It looks so beautiful and I just wish I could take a bite!
Nickki
Angela this is STUNNING! You need to go on bake off! I love the flavours you’ve used and the colours are so beautiful.
elfhaven13
OMG, your Opera Cake is stunning and you have picked my favorite flavors! I have decided that I will bite the bullet and try really hard to make an Opera Cake. If only I could get those beautiful layers now. Yours are so clean and perfectly aligned. I joined your mailing list so I can see all of the amazing things you’re doing. WOW, can’t wait to see what else you’re doing. Thanks for sharing your passion ..it shows . 🙂
Sues
I can’t get over how perfectly stunning this cake is! You are so, so talented and I can only imagine how delicious it tastes!
Kallee
This looks so elegant. I would love to have a piece or two.
patisseriemakesperfect
Thank you so much – it’s really decadent and much lighter than it looks.
Claire Jessiman 🏴🍽🥂 (@foodiequine)
This is absolutely stunning! I can only dream about having the patience and prescision required to produce something so beautiful.
patisseriemakesperfect
Thanks Claire – making them over a few days certainly helps with the patience aspect 🙂
anna
It’s my dream to make an opera like yours! perfect!!
patisseriemakesperfect
Wow – Thank you so much for such lovely comments!
Cat
These look beautiful and I love the flavours you have used. I’ve never been brave enough to make any opera cakes, I’ll have to be brave and have a go soon!
patisseriemakesperfect
Thanks so much Cat – you should try it, they are much easier to make than you’d think.
vikalinkafood
Angela, these look absolutely beautiful. I adore all the multi-layer confection and it’s what I always go for whenever I find myself in a patisserie shop! I wish I were your neighbour!!
patisseriemakesperfect
I love operas too Julia! I wish you were my neighbour as well! x