Ingredients:

  • 1.5 cups (150g) super-fine almond flour
  • 1 cup (120g) powdered sugar
  • 4 large eggs, room temperature
  • 0.25 cup (30g) all-purpose flour
  • 2 tbsp (28g) unsalted butter, melted and cooled
  • 3 large egg whites
  • 1 tbsp granulated sugar
  • 0.5 cup (120ml) strong espresso
  • 2 tbsp granulated sugar
  • 1 tbsp coffee liqueur
  • 225g unsalted butter, softened
  • 240g powdered sugar, sifted
  • 2 tbsp espresso concentrate, cooled
  • 1 tsp vanilla bean paste
  • 6 oz (170g) bittersweet chocolate (60-70% cacao), finely chopped
  • 0.5 cup (120ml) heavy cream

Instructions:

  1. Preheat oven to 200°C. Line a large baking sheet with parchment paper.
  2. Whip whole eggs, almond flour, and 1 cup of powdered sugar until doubled in volume. Gently fold in the all-purpose flour and melted butter.
  3. In a separate bowl, whisk egg whites and 1 tbsp granulated sugar to stiff peaks. Fold into the almond batter.
  4. Spread batter evenly into the sheet pan and bake for 10 minutes until golden. Let cool, then cut into three equal rectangles.
  5. Prepare the soak by whisking 120ml espresso, 2 tbsp sugar, and coffee liqueur until dissolved.
  6. Make the buttercream by creaming 225g butter with 240g powdered sugar and espresso concentrate until light and fluffy.
  7. For the ganache, heat heavy cream to 180°F and pour over chopped chocolate. Let sit for 2 minutes, then stir until a glossy emulsion forms.
  8. Assemble the cake by layering sponge, coffee soak, buttercream, and finishing with a smooth layer of ganache. Chill for at least 2 hours before slicing.