Prepare the chocolate ganache: In a saucepan, bring the liquid cream to the boil.Refrigerate the biscuit for 10 minutes to allow the chocolate to set. This will create a hard shell on the biscuit to make it resistant to moisture. Using a brush, spread the melted chocolate on the surface of the first biscuit. Melt the chocolate couverture for the coating on bain-marie.Even though this second square is composed of two pieces of biscuit, this will not make any difference once the Opera cake is assembled. Cut the second biscuit the same way and you will have the third layer of the rest of the biscuits by gathering the pieces together in order to have another square. Make sure you cut along the inner rim of the square/circle. The biscuit should perfectly line the inside of the mould. Use the square ring as a guide and cut the biscuit to the same dimensions or use a circle spring form 30 cm to cut for a circle cake.

When the Joconde sheets are cold, remove them gently from the baking paper and place a square tart ring (20 x 20cm) in one corner of the Joconde biscuit. Bake 2 sheets in tray with size 32x20 cm. Find the recipe here but increasing ingredients with 50%. Start by making the Joconde Biscuits sheets.

Recipe opera cake