in the kitchen
Ingredients
- 6 eggs, separated
- 200 g ground almonds
- 200 g icing sugar + 30 g for whites
- 60 g plain flour
- 4 tbsp strong espresso for soaking
- For buttercream: 3 yolks, 150 g sugar, 200 g butter, 2 tbsp espresso
- For ganache: 200 g 70% chocolate, 200 ml double cream
- For glaze: 100 g dark chocolate, 50 g butter
Method
1
Make Joconde sponge: fold almond/sugar/flour into yolks, fold into stiff whites. Bake two thin sheets at 220 C for 7 minutes.
2
Coffee buttercream: boil sugar and water to 118 C, pour onto beating yolks, cool, beat in butter and espresso.
3
Ganache: heat cream, pour over chocolate, stir smooth. Chill until spreadable.
4
Layer sponge (espresso-soaked), buttercream, sponge, ganache, sponge, buttercream, then chocolate glaze. Chill 2 hours. Trim edges and serve in slices.