Opera

Joconde Biscuit

1. Preheat the oven to 190°C.
2. Beat the egg into an omelet.
3. Mix half the egg with the flour, powdered sugar, and almond flour. Gradually add the rest of the egg, whisk at full speed for 10 minutes.
4. Whip the egg whites to stiff peaks, tightening with the sugar.
5. Fold the melted butter into the egg and dry ingredients mixture. Gently fold in the egg whites.
6. Line a 22 x 16 cm mold with parchment paper and pour the batter in a thin layer.
7. Bake for 12 minutes.
8. Prepare the soaking syrup: bring the water, coffee, and sugar to a boil until the sugar dissolves, then let cool.

Chocolate Ganache

1. In a small saucepan, gently warm the cream and syrup.
2. Pour in 3 additions over the melted chocolate. Add the butter, mix until smooth. Refrigerate.

Coffee Buttercream

1. Whisk the butter until light and fluffy.
2. With the sugar and water, make a syrup over medium heat.
3. Meanwhile, vigorously beat the egg into an omelet.
4. When the syrup reaches 120°C, pour it in a thin stream over the egg, then continue whisking at maximum speed until the mixture cools down.
5. Gradually incorporate the butter. Add the coffee and mix.
6. Adjust the flavor with coffee extract and optionally caramel.

Assembly

1. Temper the chocolate, or melt it with the oil.
2. Cut the sponge into 3 rectangles of 22 x 5.3 cm.
3. Brush one of the sponge rectangles with chocolate on top, then flip it over.
4. Soak all 3 sponge rectangles with the coffee syrup.
5. On the chocolate-coated sponge, spread half the coffee buttercream.
6. Place a sponge rectangle on top, and spread the ganache.
7. Place the last sponge rectangle on top, and spread the remaining half of the coffee buttercream.
8. Cover with melted chocolate, and refrigerate.
9. Trim the edges, then cut in half lengthwise: 11 x 5.3 cm.