Opéra cake, French chocolate and coffee layered cake

Steps

1. 1

   Preheat the oven to 200°C. Whisk together the almond flour, icing sugar, and eggs, then fold in the flour.

2. 2

   Whip the egg whites with the 30 g of sugar to a soft meringue, then gently fold them in along with the melted butter.

3. 3

   Spread the batter thinly on a tray and bake for 10 to 12 minutes. Cool, then cut into three equal rectangles.

4. 4

   Make a quick syrup with 60 ml of the coffee and 30 g of the sugar, then lightly soak the cake layers.

5. 5

   Prepare a coffee buttercream by beating 180 g of the butter with a cooked syrup made from the water and remaining sugar, then flavor with 60 ml cooled coffee.

6. 6

   Melt the chocolate with 40 g of butter to make a smooth ganache.

7. 7

   Assemble the cake with layers of sponge, buttercream, sponge, ganache, sponge, and a thin top layer of buttercream.

8. 8

   Chill until firm, dust lightly with cocoa, and cut into clean slices to serve.