Materials
The steps for making an opera house
Joconda cake base: Whole eggs, powdered sugar, and almond flour. Whisk together until thick and the lines don't disappear easily.
Add sugar to the egg whites and beat until stiff peaks form.
First, take 1/3 of the egg whites and add them to the egg yolk mixture, then gently fold them in. Then pour the mixture back into the remaining egg whites and gently fold them in.
Sift in the cake flour and mix until the dry flour is barely visible.
Add the liquid butter at around 40℃ and mix well.
Pour into a square pan, smooth it roughly, and tap to release any large air bubbles.
Bake in a preheated oven at 180℃ (350°F) for about 15 minutes. Cut out 3 rectangles, approximately 10 x 17 cm in size.
On one piece, with the side against the oilcloth facing up, apply a thin layer of melted dark chocolate. This is to prevent leakage when applying punch later.
Coffee syrup: Heat sugar and water over medium heat. Shake the mixture if it's not completely even; do not stir, or it will crystallize. Cook until it's a slightly darker color than amber.
Add boiling water in two batches after removing from heat, being careful of splashing! Stir well.
Add coffee liquid and stir well. Reheat to a boil, then remove from heat.
Sieve.
Cover with plastic wrap and refrigerate for later use.
Ganache: Melt dark chocolate and heavy cream together. Transfer to a piping bag and refrigerate until ready to use.
Coffee Bomb Batter: Add salt to egg yolks and beat until fluffy and thick.
Add sugar to water and heat without stirring until it reaches approximately 118°C.
While pouring in the syrup, whisk continuously, being careful not to pour it onto the whisk as it will splatter! Continue whisking until the egg mixture reaches a temperature of around 35°C.
Add coffee syrup and stir well.
Coffee Butter Filling: Soften butter at room temperature. Beat until fluffy, white, and fluffy.
Add the coffee bomb batter in two batches and mix well.
Store in a piping bag in a cool, dark place.
Punch: Boil water with sugar.
Remove from heat, add coffee syrup, and stir well.
Cool the cake to around 60℃, then add the coffee liqueur and mix well. The punch should be kept at around 40℃; reheat it if it cools down. Otherwise, the cake base won't absorb it well.
Assembly. Spread punch on the dark chocolate base cake. Smooth out the coffee butter filling 1. Cake base 2. Punch 2. Smooth out the coffee butter filling 2. Smooth out the slightly warmed ganache. Cake base 3. Punch 3. Freeze for about 20 minutes to set and prevent the ganache from melting and piping out from the side when assembling the next layer.
After removing from the freezer, smooth out the coffee butter filling (3). Continue freezing for about 30 minutes.
Glaze: Melt dark chocolate and heavy cream by heating. Remove from heat and let cool to below 40°C.
Glaze the surface. Refrigerate for about 30 minutes.
Melt dark chocolate to draw the treble clef.
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