Coffee Opera cake

Ingredients

For the ganache

• 300ml double cream

• 250g dark chocolate (54%)

• 25g unsalted butter (cubed, room temp)

For the Joconde sponge

• 225g ground almonds

• 225g caster sugar

• 5 large eggs

• 5 large egg whites

• 50g plain flour

• 35g melted unsalted butter

For the buttercream

• 5 egg yolks

• 160g caster sugar

• 50ml water

• 250g unsalted butter (softened)

• 1½ tsp coffee extract

For the syrup

• 75ml water

• 75g caster sugar

• 1 tsp coffee essence

To assemble

• 70g dark chocolate (54%)

For the glaze

• 130ml double cream

• 25g caster sugar

• 20g liquid glucose

• 125g dark chocolate (54%)

Ganache

1. Heat the cream until it simmers, then pour it over the chopped chocolate in a bowl.

2. Let it sit for 2 minutes, stir until smooth, then mix in the butter. Set aside to cool.

Joconde Sponge

1. Preheat oven to 190°C (fan) and line two baking trays with baking paper.

2. Whisk ground almonds, sugar, and eggs until pale and thick.

3. In another bowl, whisk egg whites with sugar until stiff peaks form.

4. Gently fold the meringue into the almond mix, then fold in the flour and melted butter.

5. Spread two-thirds of the batter onto one tray and the rest on the second tray. Bake for 9–11 mins until springy. Cool completely.

Syrup

1. Heat water and sugar in a pan until dissolved. Add coffee essence and cool.

Buttercream

1. Whisk egg yolks until thick and creamy.

2. Boil sugar and water to 116°C (softball stage), then slowly pour into yolks while whisking.

3. Once cool, whisk in butter a bit at a time, then mix in coffee extract.

Assemble

1. Cut the sponge into three 23cm x 17cm rectangles.

2. Melt chocolate and spread on one sponge layer. Place it chocolate-side down in a tin.

3. Brush with syrup, spread with half the ganache, and freeze for 10 mins.

4. Add half the buttercream, smooth, and top with another sponge. Repeat layers, finishing with sponge brushed with syrup. Chill for 30 mins.

Glaze

1. Heat cream, sugar, and glucose until simmering. Pour over chocolate and stir until smooth.

2. Pour glaze over the cake and spread evenly. Chill for 10 mins.

Serve

1. Slice into portions and serve with chocolate decorations if desired.