Opera cake

Preheat the oven; line an 11 by 17 inch baking sheet with parchment, butter and flour it. Preheat stated as 475F at the start and the bake given as 425F later.

Beat the eggs until foamy.

Add the almond flour and the sifted confectioner's sugar; mix on medium speed about three minutes to a pale colour.

Add the all-purpose flour and fold in until just combined.

Separate three room temperature eggs; reserve the yolks.

Whip the whites on high, add the sugar, beat about three minutes to stiff peaks.

Fold the whites into the batter in three batches, then fold in the melted butter.

Pour into the lined sheet and level with an offset spatula.

Bake at 425F for 10 to 12 minutes until lightly golden and springy.

Run a small knife around the edge, invert onto a wire rack, remove the paper, cool completely.

For the syrup, combine espresso, sugar and brandy in a small saucepan over medium heat; stir to a simmer until the sugar dissolves, then set aside off the heat.

Bring two inches of water to a simmer. Melt the chopped chocolate with the butter in a bowl over the water; take it off before the last pieces melt and let residual heat finish them. Cool to a spreadable consistency.

Stir the water into the instant espresso powder.

Put the sugar and water in a small pot over medium heat, washing the sides down with a wet brush; cook to 238 to 240F, the softball stage.

Beat the six egg yolks on high until thick and pale.

With the mixer on medium, pour the hot sugar in a steady stream into the yolks; scrape down and beat on medium high about 10 minutes until very stiff and at room temperature.

Add the soft butter a tablespoon at a time, scrape the bowl, run a few minutes until smooth, then drizzle in the coffee mixture.

Cut a four inch strip off the long side of the cake, then cut both pieces in half, giving two skinny and two wider rectangles.

Brush a third of the coffee syrup over the base layer, spread half the buttercream on it.

Lay the two skinny rectangles on, brush with half the remaining syrup, spread half the chocolate.

Add the final cake layer, brush with the last of the syrup, spread the remaining buttercream level, chill 30 minutes.

Pour the remaining chocolate over the chilled cake and spread to the edges; chill one hour until set.

Score the top, cut down the middle and into two inch bars.

Warm the surface with a hairdryer, blowtorch or heat gun until it turns glossy, then pipe the reserved chocolate onto each slice.