2 tablespoons unsalted butter, melted
For the Coffee Syrup:
1/2 cup water
1/3 cup granulated sugar
2 tablespoons instant coffee granules
For the Coffee Buttercream:
1/2 cup granulated sugar
1/4 cup water
3 large egg yolks
1 cup unsalted butter, softened
1 tablespoon instant coffee granules
For the Chocolate Ganache:
8 oz dark chocolate, chopped
1/2 cup heavy cream
For the Chocolate Glaze:
6 oz dark chocolate, chopped
1/4 cup unsalted butter
Directions:
Make the Joconde Sponge:
Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper.
In a bowl, whisk together the almond flour, powdered sugar, and all-purpose flour.
In another bowl, beat the eggs until light and frothy, then fold in the dry ingredients.
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