Opera Cake
INGREDIENTS
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3 tablespoons cake flour (not self-rising), sifted after measuring, plus additional for dusting pan
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2 whole large eggs at room temperature for 30 minutes
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1 cup almond flour (3 1/2 oz) or 2/3 cup blanched whole almonds (see cooks' note, below)
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1/2 cup confectioners sugar, sifted after measuring
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2 large egg whites at room temperature for 30 minutes
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1/8 teaspoon cream of tartar
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1/8 teaspoon salt
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1 tablespoon granulated sugar
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2 tablespoons unsalted butter, melted, foam discarded, and butter cooled
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1 teaspoon instant-espresso powder
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1/2 cup plus 1 tablespoon water
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1/2 cup granulated sugar
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1/4 cup Cognac or other brandy
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2 teaspoons instant-espresso powder
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1/4 cup plus 1 tablespoon water
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6 tablespoons granulated sugar
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2 large egg yolks
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1 stick (1/2 cup) unsalted butter, cut into 1/2-inch cubes and softened
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3/4 stick (6 tablespoons) unsalted butter
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7 oz fine-quality bittersweet chocolate (not unsweetened; preferably 70 to 71% cacao), coarsely chopped
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