Ingredients

3 tablespoons cake flour (not self-rising), sifted after measuring, plus additional for dusting pan

2 whole large eggs at room temperature for 30 minutes

1 cup almond flour (3 1/2 oz) or 2/3 cup blanched whole almonds (see cooks' note, below)

1/2 cup confectioners sugar, sifted after measuring

2 large egg whites at room temperature for 30 minutes

1/8 teaspoon cream of tartar

1/8 teaspoon salt

1 tablespoon granulated sugar

2 tablespoons unsalted butter, melted, foam discarded, and butter cooled

For coffee syrup

• 1 teaspoon instant-espresso powder
• 1/2 cup plus 1 tablespoon water
• 1/2 cup granulated sugar
• 1/4 cup Cognac or other brandy

For coffee buttercream

• 2 teaspoons instant-espresso powder
• 1/4 cup plus 1 tablespoon water
• 6 tablespoons granulated sugar
• 2 large egg yolks
• 1 stick (1/2 cup) unsalted butter, cut into 1/2-inch cubes and softened

For chocolate glaze

• 3/4 stick (6 tablespoons) unsalted butter
• 7 oz fine-quality bittersweet chocolate (not unsweetened; preferably 70 to 71% cacao), coarsely chopped

• Special equipment: a 15- by 10-inch shallow baking pan; an offset metal spatula; a candy thermometer; a small sealable plastic bag

Description

There Are Many Stories About The Origins Of This Cake, Known As Both Clichy Cake And Opéra Cake. Many Believe That Louis Clichy Was Its Creator...

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