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Ingredients

For the Joconde Sponge

200 g ground almonds
200 g powdered sugar
50 g flour
6 whole eggs
6 egg whites
40 g sugar
50 g butter (melted)

For the Coffee Buttercream

200 g sugar
60 ml water
3 yolks
300 g butter (softened)
2 Tablespoon(s) instant coffee, dissolved in 2 tbsp hot water

For the Chocolate Ganache

300 g dark chocolate
300 ml cream
50 g butter

For the Syrup

100 ml water
100 g sugar
2 Tablespoon(s) instant coffee

For the Chocolate Glaze

200 g dark chocolate
30 g butter

Preparation

  • Preparation time: 1 h
  • Cooking time: 10 min
  • Total time: 1 h 10 min

Joconde Sponge

1.

Preheat the oven to 200°C and prepare the STONELINE non-stick glass baking dish (40 x 27 cm) by lightly greasing it.

2.

Beat the eggs and powdered sugar together until the mixture is pale and frothy.

3.

Sift the ground almonds and flour over the mixture and fold them in gently.

4.

In a separate bowl, beat the egg whites until stiff, then add the sugar and continue beating until they are glossy and firm. Gently fold the egg whites into the almond mixture.

5.

Finally, fold in the melted butter.

6.

Spread the batter evenly in the baking dish and bake for 8-10 minutes until golden brown. Allow the sponge to cool completely.

Coffee Buttercream

1.

In a small saucepan, cook the sugar and water until the sugar is fully dissolved and the mixture becomes syrupy.

2.

In a bowl, beat the egg yolks and slowly pour in the hot syrup while continuously whisking until the mixture has cooled.

3.

Gradually add the softened butter, beating until the cream is smooth. Finally, stir in the dissolved coffee.

Chocolate Ganache

1.

Roughly chop the dark chocolate and place it in a bowl.

2.

Heat the cream until it is almost boiling, then pour it over the chocolate. Let the mixture sit briefly, then stir until smooth.

3.

Add the butter and stir until fully melted.

Syrup

1.

Boil the water and sugar until the sugar is fully dissolved. Add the instant coffee and let the syrup cool.

Chocolate Glaze

1.

Melt the dark chocolate and butter over a water bath, stirring until smooth.

Assembly

1.

Cut the cooled Joconde sponge into three equal layers.

2.

Soak each sponge layer with the coffee syrup.

3.

Spread a layer of coffee buttercream on the first sponge layer, place the second layer on top, and spread it with the chocolate ganache. Place the third sponge layer on top and cover the entire cake with the remaining coffee buttercream.

4.

Chill the cake thoroughly, then pour the chocolate glaze evenly over the surface.

5. Chill the cake again until the glaze is set, then cut it into rectancular pieces.

4 of 4 reviews

Average rating of 5 out of 5 stars

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January 27, 2025 21:26

Average rating of 5 out of 5 stars

Superbe recette avec une bonne explication de fabrication simple à réaliser

November 10, 2024 18:30

Average rating of 5 out of 5 stars

Magnefic

August 28, 2024 06:54

Average rating of 5 out of 5 stars

Mega lecker

Hab das Rezept gerade auf Tiktok gesehen und musste es sofort googeln. Es sieht einfacher aus, als es ist, aber der Aufwand lohnt sich total! Der Kuchen ist super lecker und echt was Besonderes. Perfekt, wenn man mal was Beeindruckendes backen will!

August 26, 2024 10:45

Average rating of 5 out of 5 stars

Sehr lecker!

Eine tolle Balance aus Süße und Bitterkeit! Auf jeden Fall ein Muss für Liebhaber klassischer französischer Patisserie!

Our feedback: Danke für dein Feedback! 😊 Es freut uns, dass dir das Rezept so gut gefallen hat. Schön, dass du es genossen hast! Viel Spaß weiterhin beim Entdecken und Genießen!

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