Opera Cake

In a cup , mix the espresso powder and 2 tbsp. water , set aside . In a small heavy pan , bring to boil sugar and water , stirring until dissolve . Then let it boil until it reach 238 F if using candy thermometer . Then , while boiling , beat egg yolks for 1 minute , while whisking , pour the hot boiling sugar water mixture into the bowl with slow steady stream , pour the espresso mixture .. Try to avoid the side and whisk , keep whisking about 5 minutes until it’s totally cool . Add the butter into the mixture per cube , keep whisking until  it’s thick and glossy .

These 2 can be made ahead of time and store them in the fridge .

Almond Sponge Cake

• 6 tablespoons cake flour (not self-rising), sifted after measuring, plus additional for dusting pan
• 4 whole large eggs at room temperature for 30 minutes
• 2 cup almond flour
• 1 cup confectioners sugar, sifted after measuring
• 4 large egg whites at room temperature for 30 minutes
• 1/4 teaspoon cream of tartar
• 1/4 teaspoon salt
• 2 tablespoon granulated sugar
• 4 tablespoons unsalted butter, melted, foam discarded, and butter cooled

Put oven rack in middle position and preheat oven to 425°F. Butter baking pan, then line bottom with a sheet of parchment or wax paper, leaving a 1-inch overhang on short sides, and generously butter paper. Dust pan with cake flour, knocking out excess.Beat whole eggs in a large bowl with a handheld electric mixer at high speed until eggs have tripled in volume and form a ribbon when beaters are lifted, 10 minutes at least .. Reduce speed to low, then add almond flour and confectioners sugar and mix until just combined. Resift cake flour over batter and gently fold in.

Beat egg whites in a bowl with cleaned beaters at medium speed until foamy. Add cream of tartar and salt and beat until whites just hold soft peaks. Add granulated sugar, then increase speed to high and beat until whites just hold stiff peaks.

Fold one third of whites into almond mixture to lighten, then fold in remaining whites gently but thoroughly. Fold in butter, then pour batter evenly into 2 baking pans, spreading gently and evenly with offset spatula and being careful not to deflate (batter will be about 1/4 inch thick).

Bake until very pale golden, 8 to 10 minutes, then cool in pan on a rack 10 minutes.

Loosen edges of cake with spatula, then transfer cake (on paper) to a cutting board. Cut cake into half to be a square , about 7 x 7 inch square , you should get 4 squares .

The Ganache

• 1 1/2 stick (12 tablespoons) unsalted butter
• 14 oz fine-quality bittersweet chocolate (not unsweetened; preferably 70 to 71% cacao), coarsely chopped

Chopped the chocolate in a food processor , in a double boiler , melt the butter and all chocolate except 4 tbsp.of chocolate . Once it’s all nice and melted , let it cool .

To assemble :

Layer 1 square on a plate , brush GENEROUSLY with coffee cognac mixture , then spread the butter cream , add the 2nd layer of the sponge cake , and then brush generously with coffee cognac mixture, and chocolate ganache , put the 3rd layer of the cake , and brush generously with coffee mixture , and spread buttercream mixture . Add the last layer on top , and brush with coffee , butter cream , and chill for 30 mins before adding the final glaze on top . Chill for 30 minutes , decorate . Trip the edges , and cover with plastic , can be made 2 days ahead .