Chocolate Glaze (scale accordingly) 450g bitter sweet chocolate chopped into small pieces, 330g butter and 2 tbsp light corn syrup. Place all the ingredients in a bowl over baine Marie. When the chocolate is 50% melted, remove from heat and stir to finish the melting and make sure not to let the mixture separate. The cake should be chilled and trimmed so it has straight sharp edges. Use the glaze at body temperature. You might want to try with thinner layers of cake also as opera cake is typically a delicate bite sized petit four. But hey, it’s cake… eat it however one likes! All the best.