A classic layered cake, use in conjunction with Biscuit Joconde (Almond sponge biscuit).
In a small sauce pan, bring the double cream to the boil, take off the heat and add the chocolate.
Leave to rest for 5 minutes before stirring to melt the chocolate. This will ensure that the pot is not too hot which will split the chocolate.
Bring 250g sugar and 90ml of espresso to the boil and reduce until the sugar forms a 'thread-like' syrup texture when trickled from a fork.(121*)
Bring the butter to room temperature.
Place the egg yolks in mixer with a whisk attachment.
Whisk on high speed and slowly trickle in the hot sugar syrup, being careful to let the stream dribble into the centre of the mixer.
When fully combined continue to whisk until doubled in volume. Add the room temperature butter in pea sized lumps, one at a time, until all mixed
In a small saucepan bring to the boil the remaining 300 ml of espresso and 250g of sugar.
Melt the remaining 300g of dark chocolate over a bain marie.
Cut the the almond sponge to the shape of the moulds, allowing at least 3 layers per mould.
Brush 1 layer per mould with melted chocolate and chill.
Once chilled and firm, turn over and brush the other side with the sugar syrup.
Place the piece chocolate side down into the mould.
Pipe a thin layer of coffee butter cream.
Brush the next sponge layer on both sides with syrup and place firmly on top of the butter cream.
Pipe in a thin layer of chocolate ganache.
Brush both sides of the next layer of sponge with syrup, place it in the mould.
Pipe another layer of butter cream.
Glaze the last layer of sponge, place syrup side down and push down gently.
Wipe melted chocolate across the top of the mould to achieve a smooth glossy finish and place in the fridge to set.
«For a richer finished product, add cognac or even Kahlua to the sugar syrup or butter cream.»