Opera Cakes With Peanuts Recipe

There is nothing sweeter than little opera cakes fulfilled with the most delicious ingredients: caramel, chocolate, and peanuts! This cake combination is my husband’s jam! Make these opera cakes and make someone happy! Here is the recipe:

Opera Cakes With Peanuts

Opera Cakes With Peanuts


For the biscuit:

  • 100 grams unsalted peanuts
  • 225 grams ginger nut biscuits
  • 150 grams butter
  • 3 tablespoons sugar
  • 1½ tablespoons unsweetened cocoa powder


For the caramel:

  • 400 ml condensed milk
  • 50 grams brown sugar
  • 50 grams butter


For the glazing:

  • 200 grams dark chocolate
  • 120 grams butter
  • 120 grams icing sugar



  • Preheat the oven to 300°F/150°C / Gas Mark 2.
  • To make the biscuit base, begin by covering a baking tray with nonstick baking paper. Next, sprinkle over the peanuts and cook them in the oven for around 5 minutes. Remove from the oven and place onto a clean tea towel and roll up, then using a rolling pin, coarsely crush the peanuts.
  • Using a food mixer quickly blend the biscuits until you have a nice crumble mixture. Don’t over blend them, you need rough crumbs.
  • Dissolve the butter and 3 tablespoons of sugar in a pan and mix together. Add the biscuit crumbs, 75g of the peanuts and the cocoa powder and mix well together until evenly blended.
  • Cover a 20cm square cake tin with cling film, and then using a spoon, spoon in the biscuit base mixture and ensure that its pushed down into the corners and evenly spread across the tin. Place in the fridge to cool for 30 minutes.
  • Meanwhile make the caramel filling, start by mixing the condensed milk, butter, and brown sugar together in a saucepan and heat over a medium heat whilst stirring making sure it doesn’t stick to the bottom of the pan. Heat until the caramel thickens and comes away from the sides of the pan when stirred.
  • Pour this over the biscuit base and spread evenly and return to the fridge to cool for one hour.
  • Whilst the base and filling are cooling, make the topping. Melt the chocolate, icing sugar and butter together over a bain-marie. Spread out the mixture over the caramel center, top with the remaining peanuts and then place back into the fridge for a further hour to cool.
  • When set, remove from the tray by drawing up the clingfilm at the sides.
  • Cut the cake into servings and then place on a serving plate and serve for dessert or an afternoon treat.

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