Opera cake recipe

Biscuit joconde
2 egg whites
40g sugar
35g ground almond
35g icing sugar
1 egg
25g cake flour / all purpose flour
15g melted butter

Coffee syrup
100g espresso
25g sugar
1 tbsp rum

Chocolate ganache
80g dark chocolate
60g heavy cream
20g soft butter

Coffee butter cream
2 egg yolks
50g sugar
30g espresso
20g milk
120g butter (softened and unsalted)
1 tbsp instant coffee
1 tbsp hot water

Chocolate glaze
80g semi sweet chocolate
15g warm oil

Edible gold leaf for decoration