Sponge:

• Whip the eggs with the sugar and salt for 10-15 minutes until they triple in volume. Add the melted (and cooled) butter and mix for 30 seconds until smooth. Turn off the mixer.
• Combine the flour with the almond flour and cocoa powder. Add the dry ingredients to the egg cream, folding them in with a spatula using upward movements.
• Preheat the oven to 180 °C (360 °F). Line a large 30/40 cm (12x16 inches) baking tray with parchment paper. Pour in the mixture and level it carefully with a spoon. Bake for 15-17 minutes until it pulls away from the sides of the tray.

  Transfer to a cooling rack. Cut it into two halves.

Chocolate cream:

• Whip the eggs with the sugar and cocoa powder. Hydrate the gelatin in 30 ml (2 tbsp) of cold water. Place the whipping cream over a medium heat. When hot, incorporate the chocolate and stir gently.
• Pour a few spoonfuls of the chocolate mixture over the eggs. Stir well. Pour the egg custard over the chocolate mixture and let it cook on the stove for 5-6 minutes until it begins to thicken. When ready, turn off the heat and incorporate the hydrated gelatin and amaretto extract.
• Cover the chocolate cream with cling film and refrigerate.

Coffee mousse:

• Place 100 ml (1/2 cup) of the whipping cream and the coffee in a saucepan over low heat. Turn off the heat when the mixture is hot.

  Hydrate the gelatin in 30 ml (2 tbsp) of cold water. Set it aside for 5 minutes and then incorporate into the coffee. Add the sugar and stir well. Refrigerate the mixture. When it has reached a creamy consistency it is ready to use.
• Using a mixer, combine the rest of the whipping cream with the vanilla sugar. Place in the refrigerator until the coffee cream is ready.
• Incorporate the whipped cream into the coffee cream with gentle upward movements.

Assembly:

• Place half the cake in a 20/30 cm ( 8x12 inches) pan. Spread a third of the coffee mousse on top. Add the chocolate cream and level it. Cover with the other piece of cake and then pour the remaining coffee mousse. Smooth it out, cover it with cling film, and refrigerate.
• The cake needs to sit in the fridge for at least 3-4 hours for the cream to harden.
• The cake should not be soaked in syrup because it is delicate and will absorb enough moisture from the cream.
• The chocolate cream is not very sweet because I like it rather bitter. If you like sweeter creams add another tablespoon of sugar. It's a delicious cake and it will win you over.

Enjoy!