Sponge:

• Preheat the oven to 180°C (360°F). Line a 30 × 40 cm (12 × 16 inch) baking tray with parchment paper.
• Whip the eggs with the sugar and salt for 10–15 minutes, until the mixture triples in volume and becomes pale and airy.
• Gently mix in the melted, cooled butter.
• In a separate bowl, combine the all-purpose flour, almond flour, and cocoa powder.
• Fold the dry ingredients into the egg mixture using a spatula with gentle upward movements.
• Pour the batter into the prepared tray and level it evenly.
• Bake for 15–17 minutes, or until the sponge is set and slightly pulling away from the edges.
• Transfer to a cooling rack and let cool completely, then cut into two equal pieces.

Chocolate cream:

• Bloom the gelatin in 30 ml (2 tbsp) cold water and let sit for 5 minutes.
• Heat the whipping cream over medium heat until hot but not boiling. Add the dark chocolate and stir until fully melted and smooth.
• In a separate bowl, whisk the eggs with the sugar and cocoa powder.
• Slowly pour a few tablespoons of the hot chocolate mixture into the eggs, whisking constantly to temper them.
• Pour the tempered egg mixture back into the saucepan and cook over low heat for 5–6 minutes, stirring continuously, until slightly thickened and able to coat the back of a spoon.
• Remove from heat and stir in the bloomed gelatin until fully dissolved. Add the amaretto extract and mix well.
• Cover with cling film (touching the surface) and refrigerate until cooled and spreadable.

Coffee mousse:

• Bloom the gelatin in 30 ml (2 tbsp) cold water and set aside for 5 minutes.
• Heat 100 ml of the whipping cream with the coffee until hot. Remove from heat and stir in the gelatin until dissolved.
• Add the sugar and mix well. Refrigerate until slightly thickened but still pourable (about 20–30 minutes), stirring occasionally.
• Whip the remaining 300 ml of cream with the vanilla sugar until soft peaks form.
• Gently fold the whipped cream into the coffee mixture using upward movements until fully incorporated.

Assembly:

• Place one layer of sponge into a 20 × 30 cm (8 × 12 inch) pan, trimming if needed.
• Spread one-third of the coffee mousse evenly over the sponge.
• Add the chocolate cream and level it.
• Place the second sponge layer on top.
• Spread the remaining coffee mousse evenly over the cake.
• Cover with cling film and refrigerate for at least 3–4 hours, or until fully set.

Enjoy!