Joconda Cake
3 eggs + 3 egg whites
22g unsalted butter
70+ 45g granulated sugar
24g cake flour
150g almond flour
Coffee Syrup
5g coffee powder
100ml water
50g sugar
5-10ml rum
Chocolate Ganache
40g (54%) + 40g (70%) dark chocolate
20g unsalted butter
60g butter
French Buttercream
4 egg yolks
120g sugar
36ml water
5g coffee powder
220g unsalted butter
Glaze
80g (54%) + 80g (70%) dark chocolate
24ml cooking oil
Mold size (40cm*30cm)
Baking time & temperature:
Bake in a preheated oven at 190℃ (374℉) for 10 minutes