1. Step

In a bowl, whisk the egg whites with a pinch of salt. Gradually add 40 g of sugar and whisk until stiff peaks form. In a separate bowl, mix eggs, 140 g sugar, almond powder, flour, and melted butter. Gently fold in the whipped egg whites until fully combined.

2. Step

Divide the batter into three equal parts. Pour into a lined baking pan (21x29 cm) and bake at 170°C (340°F) for 12 minutes. Let cool, then trim to desired size.

3. Step

In a saucepan, heat sugar, water, and coffee, stirring until dissolved. Set aside to cool.

4. Step

Heat the cream in a saucepan until warm. Add dark chocolate and rum/liqueur, stirring until smooth.

5. Step

Heat sugar, water, and coffee in a saucepan until fully dissolved. In a separate bowl, whisk the egg yolks. Slowly pour in the hot sugar mixture while whisking continuously. Beat in the butter gradually until smooth. Divide the buttercream into two portions.

6. Step

Spread melted chocolate (45 g) on one side of the cake layers. Brush the reverse sides with coffee syrup. Layer as follows: Coffee-brushed cake layer Chocolate cream , Another cake layer (brushed with syrup), Coffee buttercream, Final cake layer (brushed with syrup), Remaining coffee buttercream Refrigerate for 1–2 hours to set.

7. Step

Heat the cream and pour over the dark chocolate (150 g). Let sit for 15–20 minutes, then stir until smooth. Pour the ganache over the cake and let it set. Melt chocolate (45 g) and transfer to a piping cone. Decorate the cake as desired.