GF Opera Cake

Ingredients

Instructions

1. 1

   SPONGE LAYERS (joconde): Preheat oven to 425°F (220°C). Line 2 large baking sheets (about 12x17 inches) with parchment paper. In a clean, dry bowl, beat all 8 egg whites with an electric mixer on high until they hold soft peaks that droop when you lift the beater (about 3 minutes). Separately, whisk together almond flour and powdered sugar. Using a rubber spatula, gently fold the dry mixture into the whites in 3 additions, cutting down through center and folding over until just combined. Don't overmix or you'll deflate the whites.

2. 2

   Divide batter evenly between the 2 prepared sheets. Use an offset spatula to spread into thin, even layers about 1/4 inch (6mm) thick - the batter should nearly reach the edges. Bake one sheet at a time for 5-7 minutes until the top springs back when touched and edges are very lightly golden. Immediately slide parchment off the hot pan onto a cooling rack. Repeat with second sheet. Let cool completely (about 20 minutes).

3. 3

   COFFEE SYRUP: In a small saucepan, combine sugar and 1/3 cup water. Bring to a boil, stirring to dissolve sugar. Remove from heat and stir in cooled espresso and coffee liqueur. Let cool completely. You'll use this to moisten the sponge layers.

4. 4

   COFFEE BUTTERCREAM: Beat 6 egg yolks in a stand mixer on high until thick and pale (3-4 minutes). Meanwhile, in a small saucepan, boil 1/2 cup sugar with 3 tablespoons water until it reaches 238°F (soft ball stage) on a candy thermometer - about 3-4 minutes of boiling. With mixer running on medium, slowly drizzle the hot syrup in a thin stream into the yolks (avoid hitting the beaters or it will splatter). Continue beating on high 8-10 minutes until completely cool and tripled in volume. Add softened butter 1 tablespoon at a time, beating well after each. Mix in 2 tablespoons of the reserved coffee syrup for flavor.

5. 5

   CHOCOLATE GANACHE: Chop chocolate finely and place in a heatproof bowl. Heat cream in a small saucepan until it just begins to simmer. Pour over chocolate, let sit 2 minutes, then stir from the center outward until completely smooth and glossy. Let cool until spreadable but not set (about 20 minutes at room temperature).

6. 6

   ASSEMBLE: Trim sponge layers to create 4 rectangles of equal size (about 4x12 inches each works well). Place first layer on a flat surface. Brush generously with coffee syrup (about 2 tablespoons). Spread an even layer of buttercream (about 1/4 inch thick). Top with second sponge layer. Brush with syrup, spread with half the ganache. Add third layer, syrup, buttercream. Top with fourth layer, brush with syrup.

7. 7

   Pour remaining ganache over the top, tilting to spread evenly and letting excess drip down the sides. For a perfectly smooth top, use an offset spatula dipped in hot water. Refrigerate at least 4 hours or overnight until completely set. Before serving, trim all 4 edges with a sharp knife dipped in hot water to reveal the clean, layered interior. Classic opera cake has 'Opera' piped in chocolate on top. Bring to room temperature for 15 minutes before serving.