Makes 6 servings,
The Joconde Biscuit :
- 75 gr ground almonds
- 75 gr icing sugar
- 2 whole eggs
- 20 gr flour
- 30 gr melted butter (and cold down)
- 2 egg-whites
- 12 gr sugar
Gather in a large bowl the almonds, icing sugar, flour and eggs. Beat until it's fluffy. Then add the butter and beat again.
Meanwhile, beat the egg-whites until stiff, add the sugar (12 gr). Fold them delicately into the previous mixture.
Spread over a silicon mat (here 40X30 cm). Put in preheated oven (high heat) for about 10 minutes. Remove delicately from the silicon mat and divide in 3 strips.
We need to reinforce one of them with melted chocolate. The one that will be at the bottom of the cake. So, melt 30 gr dark chocolate and spread it thinly over 1 of the 3 joconde strip. Reserve in the fridge.
The Coffee Butter Cream :
- 1 whole egg + 1 yolk
- 85 gr sugar
- 30 gr water
- 100 gr butter (softened)
- coffee extract
Place the eggs in a large bowl (metal or glass). I used an extra yolk but I lowered the quantities. Put the sugar and the water in a small pan.
Cook the sugar until it reaches 121°C/250°F. Meanwhile beat the eggs until foamy. When the sugar is at the right temperature pour it over the eggs, always beating. Keep beating until it reaches room temperature.
When the batter is at the same temperature than the butter then add it in 3 or 4 times and beat with the hand batter.
Add the coffee extract and beat again to combine. Reserve.
The Ganache :
- 75 gr dark chocolate (70%)
- 60 gr milk
- 12 gr cream
- 20 gr butter
Melt the chocolate over a warm water bath. Boil the milk and the cream, then pour it over the chocolate in 3 times, stirring between. Then when the chocolate reaches 40°C/104°F add the butter and mix. Reserve in the fridge. It has to be almost set when you'll use it.
The Assembly :
For the soaking syrup :
- 50 gr espresso coffee
- 30 gr sugar
- 20 gr water
Boil the water and the sugar, then add the espresso out of the heat. Reserve...
Take the joconde strip with the chocolate and turn it upside down.
Soak it with the coffee syrup...
Spread a layer of coffee butter cream, level it out with a spatula.
Place a second strip of joconde biscuit, soak it with coffee syrup...
Now check the ganache, if it's too fluid let it in the fridge more time. Otherwise spread a layer of it on the biscuit...
Place the last strip of joconde biscuit over the ganache, soak it with the coffee syrup and spread the last layer of butter cream. Level it out with a large spatula. Place in the freezer over the night.
The Chocolate Glaze (the following day) :
"glaçage tendre noir" from the Encyclopédie du Chocolat, Flammarion.
- 104 gr dark chocolate (70%)
- 200 gr cream
- 48 gr honey
- 48 gr butter (softened)
Melt the chocolate over a warm water bath. Boil the cream with the honey, then pour it in 3 times over the melted chocolate. When this ganache reaches 40°C/104°F add the butter, mix trying not to introduce air bubbles. Use right away...
Remove the Opéra from the freezer and pour the glaze over it. Level it out in one time with a large spatula.
When the glaze is set, cut the edges with a knife (previously warmed up in hot water). Then cut the Opera in 2 and each piece in 3 so it makes 6 servings.
Reserve in the fridge until completely defrost.
Take them out 15 minutes before the service and decorate.
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