125 grams ground almonds [can be replaced with nuts or peanut powder powder]
125 grams sugar
30 gr flour
4 egg yolks
25 grams butter, melted
4 egg whites
20 grams powdered sugar
5 g of instant coffee powder [Nescafe]
200 gr dark cooking chocolate, cut into pieces
150 gr whip cream / heavy cream
75 gr butter
2 teaspoons instant coffee [Nescafe]
1 tablespoon hot water
125 gr butter
200 gr sugar finely powdered / icing sugar
80 gr dark cooking chocolate, cut into pieces
80 g heavy cream / whip cream
1. Gioconda biscuit:
Mix the ground almonds, sugar, flour and egg yolks, beat with mixer about 15 minutes. Then beat the egg whites with sugar until stiff, and add to the almond mixture, stirring gently to mix using a spatula. Enter the butter has melted, stirring gently until well blended. For cookie dough into 3 parts to the pan 22 cm X 22 cm with a high temperature (200 C) for about 10 minutes or until done. [cake can also be divided into 6 sections, according to taste it]
2. Chocolate Ganache:
Enter the heavy cream and instant coffee powder in the heat-resistant bowl and cook in a way the team (the bottom of the bowl should not be on the water), and enter the brown bits into it, stirring until well blended. Enter the butter, stir well and gentle. Let cool until thickened Ganache.
3. Coffee buttercream:
Dissolve coffee in hot water, leave to cool. Beat butter and sugar until smooth, and then enter the coffee solution, mix well. coffee buttercream is ready for use.
Place heavy cream in a bowl and heat on the fire team, enter a piece of chocolate, cook until the chocolate melted and well blended, let it cool.
Take one sheet cake and spread with chocolate Ganache and stack with a sheet cake let stand for 15 minutes in the refrigerator. Take cake from the refrigerator and spread with coffee buttercream to mix the entire surface of cake. Take one sheet cake and cake were stacked above. Chill in refrigerator about 1 hour. Roll out pastry edge and flush with the glazing. Decorate according to taste.