Recipe:

Biscuit Joconde:

130 g icing sugar

130 g almond flour

185 g whole eggs

1 tbsp vanilla extract

130 g egg whites

45 g white sugar

40 g all-purpose flour

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French buttercream

100g sugar

45 ml water

5 egg yolks

230 g butter, softened

1 tsp vanilla

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Chocolate Ganache

200g chocolate

100g heavy cream

10 g honey 

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Espresso Syrup

100g espresso

100g sugar

Directions:​

1. Start with the biscuit by whipping together icing sugar, almond flour, whole eggs and vanilla for about 8 minutes, until it reaches a ribbon stage.

2. Next, whip egg whites in a separate bowl until foamy. Gradually add white sugar and whip until it reaches stiff peaks.

3. Fold the meringue and sift the flour into the almond flour mixture, alternating between the two until all the ingredients are just combined.

4. Bake on a lined baking sheet for 6 to 8 min at 400 F, or until it turns golden brown.

5. Start with the buttercream, heat sugar and water until sugar dissolves. Cook until it reaches 240F.

6. In a separate bowl, whip egg yolks until thick and foamy. Gradually add syrup into egg yolks while whisking. While all incorporated, whisk on high until cool to the touch.

7. Add softened butter gradually and whip until light and fluffy.

8. For chocolate ganache, heat up cream until it starts to simmer. Pour hot cream onto chocolate and mix once it is all melted.

9. For espresso syrup, heat up both ingredients together until sugar has dissolved.

10. To assemble, slice biscuit Joconde equally into the desired shape. Layer it in this order: Biscuit Joconde, brush espresso syrup, chocolate ganache, biscuit joconde, brush espresso syrup, buttercream. Repeat until all the biscuit is on the cake.

11. For the final layer, make sure to add buttercream and then top it with the chocolate ganache. Let set in the fridge.

12. With a heated knife, slice the edges, wiping after each slice. Blowtorch the top of the cake to give a glossy finish to the chocolate. Decorate and enjoy!

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