Reviewed: Dec. 24, 2010

I first tried the Opera while on a cruise on my honeymoon. I was very excited to find a recipe for it, but this turned out nothing like the dessert I had. The eggs in the cake were extremely overwhelming. They didn't add anything to the recipe, and it seemed like I was baking an omelet. The ganache was very good, but I would add less butter to the buttercream to make it more spreadable (as suggested by another reviewer). I wanted to like this. Overall I wasted a lot of time and ingredients, and now I'm trying to come up with a last minute dessert to have for Christmas.

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4 users found this review helpful

Reviewer:

newlywed070309

Reviewed: Sep. 8, 2009

This cake turned out ok but the recipe could use a few tweeks to make it better. First I'd do the ganache first so it has enough time to cool. Then the recipe leaves out that you have to whip the ganache to make it into a filling consistancy. The buttercream is so thick it's like eating a stick of butter, use more sugar, less butter. And the cake could be better with fewer eggs too.

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12 users found this review helpful

Reviewer:

allicardoza

Reviewed: Jul. 26, 2009

HELP!! i do not know what is it that I made bad, but my buttercream was waaay to liquid, and my chocolate ganache wasnt preadable, my almond cake was very difficult to unmold, and it just broke into pieces, apart it was to thin! but, i think i just followed the instructions perfectly!!

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5 users found this review helpful

Reviewer:

andybis

Cooking Level: Expert

Home Town: Manhattan, New York, USA

Reviewed: May 25, 2008

I was making this for a buffet, so instead of baking it in rectangular pans, I made it in loaf pans, and I make it with three layers instead of two. The loaf pan shape made it easier to slice in thin slices for a smaller size protion (this is a rich dessert and you do not need a large slice anyway) It was pretty easy to make and really worth it, every raved about it!

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16 users found this review helpful

Reviewer:

CAPECHEF

Cooking Level: Professional

Home Town: Toronto, Ontario, Canada

Living In: Cape Cod, Massachusetts, USA

Reviewed: Jan. 6, 2006

I found that the joconde layers were a little too thick, and will try spreading the batter on three sheet pans next time. A previous reviewer commented that the layers were too thin to cut, but I believe the author expects us to cut them in half to create 10 x 7.5 inch rectangles, not torte them. Otherwise, it was clear and easy to follow. Thanks!

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8 users found this review helpful

Reviewer:

celeste

Reviewed: Dec. 1, 2004

It was just OK nothing great for the time invested in making it

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4 users found this review helpful

Reviewer:

VOXMORGAN

Cooking Level: Intermediate

Reviewed: Dec. 17, 2001

I made this for a party and it wasn't as hard as I thought it would be. The buttercream, ganache and coffee syrup were easy. The cake was a little difficult because the recipe says to cut each cake in half and they came out so thin already. I think next time I would bake the cake in a regular depth pan and then cut each layer to the desired thickness. Anyway, everyone loved it!

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16 users found this review helpful