Instructions:
1. Make the Joconde Sponge:
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Preheat oven to 220°C (425°F).
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In a bowl, whisk together whole eggs, almond flour, powdered sugar, and flour.
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In a separate bowl, beat egg whites with granulated sugar until stiff peaks form.
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Fold egg whites into the almond mixture, then gently mix in melted butter.
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Spread onto parchment-lined baking trays and bake for 7–9 minutes. Cool and cut into 3 equal rectangles.
2. Prepare the Coffee Syrup:
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Combine coffee and sugar in a saucepan and simmer until sugar is dissolved. Let it cool.
3. Make the Coffee Buttercream:
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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.
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Gradually add butter, then stir in the coffee mixture. Beat until smooth.
4. Make the Chocolate Ganache:
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Heat cream to simmering point, pour over chopped chocolate, let sit 1 minute, then stir until smooth. Cool slightly.
5. Assemble the Cake:
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Place one sponge layer on a tray, brush with coffee syrup.
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Spread half the coffee buttercream.
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Add second sponge, brush with syrup, spread ganache.
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Add third sponge, brush with syrup, spread remaining buttercream.
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Refrigerate until firm (about 1 hour).
6. Prepare and Pour the Glaze:
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Melt chocolate with oil or butter until smooth. Pour over chilled cake and spread evenly.
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Chill again before slicing cleanly.
