Ingredients

• 150 g Almond flour
• 150 g Powdered sugar
• 4 count Large eggs (whole)
• 40 g All-purpose flour
• 320 g Unsalted butter
• 4 count Egg whites
• 230 g Granulated sugar
• 180 ml Water
• 3 tbsp Instant espresso powder
• 2 tbsp Coffee liqueur (optional)
• 3 count Egg yolks
• 1 tsp Vanilla extract
• 350 g Dark chocolate (60-70% cacao)
• 200 ml Heavy cream
• 30 ml Neutral vegetable oil

Instructions

1. 1

   **Prepare the Joconde Sponge:** Preheat oven to 200°C (400°F). Line two large baking sheets with parchment paper. In a bowl, whisk together almond flour, powdered sugar, and whole eggs until light and fluffy. Fold in all-purpose flour and 30g melted butter. In a separate bowl, whip egg whites with 30g granulated sugar until soft peaks form, then gently fold into the almond mixture. Spread batter thinly and evenly onto prepared baking sheets. Bake for 8-10 minutes until lightly golden. Let cool, then trim edges to create three equal rectangles.

2. 2

   **Prepare the Coffee Syrup:** In a saucepan, combine 150ml water, 100g granulated sugar, and 2 tbsp instant espresso powder. Bring to a boil, then remove from heat and let cool. Stir in coffee liqueur, if using.

3. 3

   **Prepare the Coffee Buttercream:** In a small saucepan, combine 30ml water and 100g granulated sugar; bring to a boil to create a syrup. In a stand mixer, whisk egg yolks until pale. Slowly pour the hot sugar syrup into the egg yolks while continuously whisking until the mixture is thick and cooled. Gradually add 250g softened butter, piece by piece, beating until smooth and creamy. Dissolve 1 tbsp instant espresso powder in 1 tbsp hot water and add to the buttercream with vanilla extract. Beat until fully incorporated.

4. 4

   **Prepare the Chocolate Ganache:** Finely chop 200g dark chocolate. In a small saucepan, heat heavy cream until simmering. Pour hot cream over chopped chocolate, let sit for 2 minutes, then stir until smooth. Stir in 20g butter until fully melted and combined.

5. 5

   **Assemble the Cake (First Layer):** Place one Joconde sponge rectangle on a serving board or flat surface. Generously brush it with coffee syrup. Spread half of the coffee buttercream evenly over the sponge layer. Place another Joconde layer on top, brush with coffee syrup, then spread the chocolate ganache evenly over it. Chill for 15 minutes to set.

6. 6

   **Assemble the Cake (Second Layer):** Place the final Joconde layer on top of the ganache. Brush generously with coffee syrup. Spread the remaining coffee buttercream evenly over this layer. Chill the cake in the refrigerator for at least 30 minutes, or until firm.

7. 7

   **Prepare the Chocolate Glaze:** Finely chop 150g dark chocolate. Melt the chocolate in a double boiler or microwave. Once melted, stir in the neutral vegetable oil and 20g butter until smooth and glossy. Let cool slightly to room temperature.

8. 8

   **Glaze and Finish:** Pour the chocolate glaze evenly over the chilled cake, ensuring it covers the top and sides. Use an offset spatula to smooth the glaze if needed. Chill the cake for at least 1-2 hours to allow the glaze to set completely. Trim the edges neatly to reveal the layers. Decorate with a chocolate 'Opéra' inscription or gold leaf, if desired. Serve chilled.