Description
A decadent layered dessert featuring almond sponge cake soaked in coffee syrup, layered with rich buttercream and chocolate ganache, topped with a glossy chocolate glaze.
Ingredients
Scale
- 6 oz almond flour
- 6 oz powdered sugar
- 4 large eggs
- 4 oz all-purpose flour
- 1 tsp baking powder
- 2 oz unsalted butter, melted
- 1 cup strong coffee, cooled
- 1 cup heavy cream
- 8 oz dark chocolate, chopped
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a bowl, combine almond flour, powdered sugar, and eggs, whisking until smooth.
- Fold in all-purpose flour and baking powder, then add melted butter and mix until combined.
- Spread the batter evenly on the prepared baking sheet and bake for 10-12 minutes.
- Remove from oven and let it cool, then cut into equal rectangles.
- In a saucepan, heat heavy cream until simmering, then pour over chopped dark chocolate to make ganache. Stir until smooth.
- In a bowl, beat softened butter and granulated sugar until light and fluffy. Add eggs and vanilla extract, mixing well.
- Assemble the cake by layering sponge, coffee syrup, buttercream, and ganache. Repeat layers.
- Finish with a layer of ganache on top and chill in the refrigerator for at least 4 hours before serving.
Notes
- Make sure to use high-quality chocolate for the ganache.
- Allow the cake to chill overnight for the best flavor.
- Top with chocolate shavings for an elegant presentation.
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 35g
- Sodium: 150mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 80mg