Opera Cake (Gâteau Opéra)

Instructions:

1. Make the Joconde Sponge:

• Preheat oven to 220°C (425°F).

• In a bowl, whisk together whole eggs, almond flour, powdered sugar, and flour.

• In a separate bowl, beat egg whites with granulated sugar until stiff peaks form.

• Fold egg whites into the almond mixture, then gently mix in melted butter.

• Spread onto parchment-lined baking trays and bake for 7–9 minutes. Cool and cut into 3 equal rectangles.

2. Prepare the Coffee Syrup:

• Combine coffee and sugar in a saucepan and simmer until sugar is dissolved. Let it cool.

3. Make the Coffee Buttercream:

• Beat egg yolks in a bowl. In a saucepan, boil sugar and water until it reaches 115°C (240°F), then slowly pour over yolks while whisking until fluffy and cool.

• Gradually add butter, then stir in the coffee mixture. Beat until smooth.

4. Make the Chocolate Ganache:

• Heat cream to simmering point, pour over chopped chocolate, let sit 1 minute, then stir until smooth. Cool slightly.

5. Assemble the Cake:

• Place one sponge layer on a tray, brush with coffee syrup.

• Spread half the coffee buttercream.

• Add second sponge, brush with syrup, spread ganache.

• Add third sponge, brush with syrup, spread remaining buttercream.

• Refrigerate until firm (about 1 hour).

6. Prepare and Pour the Glaze:

• Melt chocolate with oil or butter until smooth. Pour over chilled cake and spread evenly.

• Chill again before slicing cleanly.