Description
A sophisticated French masterpiece featuring seven layers of almond Joconde sponge, rich coffee buttercream, and velvety chocolate ganache. This elegant dessert balances bold espresso flavors with a smooth, mirror-like chocolate glaze for a truly indulgent experience.
Ingredients
- Almond flour
- Powdered sugar
- Whole eggs
- Egg whites
- All-purpose flour
- Melted unsalted butter
- Dark chocolate (60% cocoa)
- Liquid cream
- Granulated sugar
- Softened unsalted butter
- High-quality coffee extract
- Water
Instructions
- Preheat oven to 180°C (350°F), whisk almond flour and powdered sugar with whole eggs until voluminous, then fold in whipped egg whites, flour, and melted butter; bake on a lined sheet for 10-12 minutes.
- Melt dark chocolate in a bain-marie and stir in liquid cream to create a smooth ganache, then cool until spreadable.
- Whisk eggs and sugar over gentle heat until thick, then beat in softened butter and coffee extract to create the buttercream.
- Simmer water, sugar, and coffee extract to make a syrup and let it cool completely.
- Layer soaked sponge rectangles with buttercream and ganache, stacking three sponge layers total while pressing lightly to remove air gaps.
- Melt remaining chocolate with butter for the glaze, pour over the chilled cake, smooth with a spatula, and refrigerate for at least two hours before slicing.
Notes
To ensure the most professional presentation, chill the cake thoroughly before applying the final glaze. When ready to serve, use a hot, dry knife for each cut to achieve sharp, distinct layers without smearing the buttercream or ganache components together.
- Prep Time: 1 hour
- Cook Time: 15 mins
- Category: Dessert
- Method: Baking
- Cuisine: French