Method

• 1.
  For the ganache, bring the cream almost to the boil in a small saucepan over high heat. Place the chocolate in a heatproof bowl. Pour the cream over the chocolate, and stand for 5 minutes. Whisk to combine. Add the butter and whisk until smooth and combined. Cover and set aside for 2-3 hours, until thickened.
• 2.
  Preheat oven to 200°C/180°C fan-forced. Grease 2 shallow 32cm x 21cm baking trays and line with baking paper.
• 3.
  Sift icing sugar and flour into the bowl of a stand mixer fitted with the paddle attachment. Add almond meal and whole eggs and beat on high for 10 minutes, or until light and aerated. Gently fold in melted butter. In a separate bowl, whisk egg whites and caster sugar to firm peaks. Whisk one-third of egg white mixture into almond mixture until combined. Gently fold in remaining egg white mixture. Spread onto prepared trays, ensuring top is level, and bake for 12 minutes, or until golden. Cool in trays on a wire rack.
• 4.
  For the syrup, place the espresso, sugar and 1/3 cup (80ml) water in a small saucepan and bring to a simmer over high heat, stirring to dissolve sugar. Set aside to cool completely. Stir through Cognac, if using. Set aside.
• 5.
  For the buttercream, in a stand mixer fitted with the whisk attachment, whisk the egg yolks on high until pale and tripled in volume. Meanwhile, place the sugar and 1 1/2 tbs water in a small saucepan over low heat, stirring until sugar dissolves. Increase heat to high and cook until temperature reaches 118°C on a sugar thermometer, or until a drop of syrup forms a ball in cold water. Once sugar syrup reaches 118°C, reduce mixer speed to low and slowly pour sugar syrup onto the egg yolks. Increase speed to high and whisk until the bowl feels room temperature. Whisk in butter, a piece at a time, until fully incorporated. Whisk in the espresso, 1 tsp at a time, until incorporated. Cover and set aside.
• 6.
  To assemble, cut 4 x 30cm x 10cm strips of sponge. Place 1 strip of sponge on a serving plate. Brush with syrup, then spread over one-third of the ganache, making sure to go to the edges. Freeze for 15 minutes, or until set. Spread with one-third of buttercream. Repeat layers, finishing with sponge and syrup.
• 7.
  For the glaze, stir the sugar in a small saucepan over medium-high heat until sugar dissolves and turns a dark caramel colour. Remove from heat and carefully add 1/3 cup (60ml) warm water (caramel will spit). Add cream, return to heat and bring back to the boil, whisking until smooth. Add chocolate and remove from the heat. Stand for 5 minutes, then whisk until smooth, setting aside to cool slightly. Starting at one end of the cake and moving along, slowly pour the glaze over the cake. Allow to set in the fridge for 10 minutes.
• 8.
  Using a knife dipped in hot water and slicing vertically, trim all the outside edges to reveal the layers underneath.
• 9.
  Serve cake immediately. Alternatively, it will last in an airtight container in the fridge for up to 4 days.