8 Serves
79 Mins
Preheat the oven to 190°C and line a baking sheet with parchment paper.
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ItalianVitamin E
4 mg / 15 mgVitamin K
0 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
1 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
30 µg / 400 µgCalcium
75 mg / 1,300 mgIron
2 mg / 18 mgMagnesium
56 mg / 420 mgPhosphorus
162 mg / 1,250 mgPotassium
280 mg / 4,700 mgSodium
107 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
12 µg / 55 µgFiber
3 g / 28 gSugar
20 g / 50 gSaturated Fat
2 g / 20 gCholesterol
140 mg / 300 mgCaffeine
15 mgNet Carbs
22 gAlcohol
0 g
In a mixing bowl, whisk the eggs and almond flour until light and airy, then spread the batter onto the prepared baking sheet and bake until golden.
In a saucepan, combine boiling water, coffee extract, and sugar to create the coffee syrup, stirring until dissolved, then set aside to cool.
Using an electric mixer, beat the buttercream ingredients in a mixing bowl until smooth, then fold in the coffee extract.
Assemble the cake by layering the sponge, brushing each layer with the coffee syrup, and spreading thin, even layers of buttercream and ganache using an offset spatula.
Pour the melted dark chocolate glaze over the top, chill the cake in the freezer, and slice with a hot knife for clean edges.
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