MAKE THE JOCONDE CAKE• Preheat your oven to 450°F • Grease a and then line it with a piece of that fits snuggly inside it. Make sure that the parchment paper adheres evenly to the entire surface of the pan, especially around the edges.

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• Have a second piece of parchment paper of the exact same size ready to line the pan a second time, or prepare a second pan if you have access to one. • Sift the almond flour, powdered sugar and flour together over a large mixing bowl. • Combine the egg whites, granulated sugar and cream of tartar in the bowl of a equipped with the whisk attachment. Beat on high speed until light and fluffy and stiff peaks form, about 4 to 5 minutes. Transfer to a bowl. • In the bowl of the stand mixer (no need to rinse or wash), combine the sifted almond flour, powdered sugar and flour with the corn syrup and 3 eggs.

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Beat on medium speed with the paddle attachment until well combined; the batter will be kind of thick and sticky at this point. • Add 5 more eggs, one at a time, beating until fully incorporated between each addition, and then continue mixing on high speed for about 5 minutes, or until the batter gets light and airy and almost white in color. • Pour in the melted butter and delicately fold it in with a. • Add the reserved meringue to this mixture and delicately fold it in with a. • Using an, spread half of this batter as evenly as possible onto the prepared cookie sheet and bake in the oven for 5 to 7 minutes, or until the top turns golden brown.

• Turn this cake over onto a clean tea towel as soon as it comes out of the oven but do not remove the parchment paper just yet. • Let the baking sheet cool for a minute or two, then grease and line it with once again; spread the remaining batter, bake and flip that second cake onto a clean tea towel, just like you did with the first cake. • Set aside to cool completely. MAKE THE GANACHE• In a mixing bowl, combine the chopped chocolate, heavy cream and butter and place that in the microwave for 1 minute. Allow to rest for 1 full minute and then stir for 1 minute. If there are still lumps of unmelted chocolate left after that, repeat the process but for 30 seconds this time, and continue doing that until the chocolate is completely melted and the ganache is fully combined without feeling hot to the touch. • Let your ganache rest at room temperature until it has a consistency similar to that of buttercream.

This could take up to a couple of hours, depending on the ambient temperature. • While that ganache is resting, let’s get busy working on the buttercream. ASSEMBLY• Grab one of the Joconde cakes and carefully pull on the parchment paper to remove it. Cut the cake exactly in half crosswise and place one of the halves on a large cake board or inverted cookie sheet. Brush the entire surface of the cake generously with the coffee syrup. • Now mound a little more than a third of the coffee buttercream right in the center of the cake and spread it evenly, all the way to the edge.

• Place the other half of the cake you just sliced over this layer and again, brush generously with the coffee syrup. Then, mound the ganache, save for a few tablespoons which you'll use to decorate the cake later, right in the center of the cake and spread evenly all the way to the edge. • Repeat the process with the other Joconde cake; remove parchment paper, cut it in half crosswise, place one of the halves over the 2 layers already in place.