Joconde Sponge Cake:
  • 170g egg whites
  • 45g white sugar
  • ¼ teaspoon salt
  • 135g almond flour
  • 135g powdered sugar
  • 170g whole eggs
  • 1 teaspoon vanilla extract
  • 25g all-purpose flour
  • 30g butter, melted
Coffee Syrup:
  • 120g white sugar
  • 150ml water
  • 30g coffee beans, crushed
  • 1 tablespoon dark rum/Amaretto/Cointreau
Chocolate Croustillant:
  • 80g paillete feuilletine
  • 80g dark chocolate (58%)
  • 15ml vegetable oil
Coffee Buttercream:
  • 4 egg yolks
  • 150g white sugar + 55ml water + 2 teaspoons instant coffee
  • ¼ teaspoon salt
  • 300g butter, softened
Dark Chocolate Ganache:
  • 150ml heavy cream
  • 20g liquid glucose
  • 150g dark chocolate (50%)
Joconde Sponge Cake:
  1. Sift the almond flour and powdered sugar in a bowl. Add the whole eggs and vanilla and mix for a few minutes until the mixture is light and fluffy.
  2. In the meantime, whip the egg whites until foamy. Add the salt and sugar and continue mixing until stiff and glossy.
  3. Fold the meringue into the egg mixture, alternating it with flour.
  4. Drizzle in the melted butter then spread the mixture onto two sheets of baking paper 35x25cm. these two sheets will then be cut so that we end up with 3 23cm sheets of sponge cake.
  5. Place the sponge cake aside until needed.
Coffee Syrup:
  1. Combine the sugar and water in a pot and place over low heat. Cook for 2 minutes, then add the coffee beans and remove off heat.
  2. Allow to infuse for 10 minutes then drain well and allow to cool down.
  3. Stir in the rum/Amaretto/Cointreau and place aside.
Dark Chocolate Croustillant:
  1. Melt the dark chocolate in a bowl then stir in the oil. Add the paillete feuilletine then mix well.
  2. Spread the croustillant over one Joconde sponge cake square and place in the fridge until set – 10 minutes in the freezer is enough.
  3. When the croustillant is set, remove from the fridge then turn the sponge cake upside down on a cake board so that the croustillant layer comes in contact with the board and it’s then followed by the sponge cake. Place aside.
Coffee Buttercream:
  1. Combine the egg yolks and salt in a heatproof bowl. Mix for a few minutes until pale and light.
  2. In the meantime, combine the sugar, instant coffee and water in a pot and bring it to 115C.
  3. When the syrup has the right temperature, pour it gradually over the whipped egg yolks, mixing all the time. Continue mixing until the yolks turn fluffy, airy and the bowl is neutral to the touch.
  4. Add the butter, all at once, then mix on low speed until well incorporated, followed by 2 minutes on high speed until fluffy and pale.
Dark Chocolate Ganache:
  1. Heat the heavy cream and glucose in a small pot to te boiling point.
  2. Pour the cream over the chocolate and allow to rest for a few minutes. Mix well until shiny and smooth.
  3. Cover with plastic wrap and place in the fridge until it has a spreadable consistency.
Chocolate Glaze:
  1. Melt the chocolate over a hot water bath.
  2. Stir in the vegetable oil.
  3. Use this glaze as soon as possible after making it.
To finish the cake:
  1. Remove the sponge cake and the paillete feuilletine layer from the fridge.
  2. Brush the sponge cake with coffee syrup until well soaked in syrup.
  3. Spread half of the coffee buttercream over the sponge cake.
  4. Continue with a layer of sponge cake followed by coffee syrup.
  5. Spread the ganache over the sponge cake.
  6. Finish off with the lasy layer of sponge cake, coffee syrup and the remaining coffee buttercream.
  7. Place the cake in the fridge for a few hours.
  8. Pour the glaze over the chilled cake.
  9. Allow it to set then cut off the edges of the cake to expose the layers. Now it’s the time to cut the cake into smaller pieces if you want to.
  10. To decorate, write Opera on the cake or on each slice.
Recipe by Pastry Workshop at https://pastry-workshop.com/lopera-opera-cake/