Vanilla Triple Chocolate Opera Slice

Ingredients:

For the Chocolate Sponge:
100g plain flour
25g cocoa powder
125g caster sugar
125g unsalted butter, softened
2 large eggs
2 tsp Vanilla Mart Extract

For the Dark Chocolate Ganache:
200g dark chocolate
150ml double cream

For the Milk Chocolate Mousse:
200g milk chocolate
250ml double cream
1 tsp Vanilla Mart Extract

For the Glaze:
100g dark chocolate
50ml double cream

Method:

• Preheat the oven to 180°C and line a square baking tin.
• Beat the butter and sugar until light and fluffy.
• Add the eggs one at a time, followed by Vanilla Mart Extract.
• Fold in the flour and cocoa powder.
• Bake for 20–25 minutes and allow to cool completely.
• To make the ganache, heat the cream and pour over the dark chocolate. Stir until smooth and spread over the sponge. Chill until firm.
• Melt the milk chocolate and allow to cool slightly.
• Whip the cream until soft peaks form, then fold through the chocolate and Vanilla Mart Extract.
• Spread over the ganache layer and chill for 2 hours.
• For the glaze, heat the cream and pour over the dark chocolate. Stir until glossy and spread over the mousse layer.
• Chill until fully set before slicing into elegant squares.
• Decorate with chocolate curls or chocolate shards before serving.