1. To make sponge, preheat oven to 200C. Grease two 28cm x 32cm cake pans. Line base with baking paper, overhanging slightly.

2. Using an electric mixer, whisk eggs until thick and creamy. Stir in butter, then add sifted icing sugar, ground almonds and flour. Fold to combine.

3. In a separate bowl, whisk egg whites to soft peaks. With the motor running, gradually add caster sugar and whisk until mixture is thick and glossy. Fold into egg mixture in 2 batches. Pour into prepared pans.

4. Bake for 15 minutes, then cool in trays.

5. To make coffee syrup, stir espresso coffee, espresso powder and 130g of the caster sugar in a small saucepan over medium heat until sugar dissolves. Reduce heat and simmer for 5 minutes or until thick and syrupy. Set aside 80ml, then add remaining caster sugar and water to the coffee and cook over medium heat until sugar dissolves and comes to the boil. Cool.

6. To make buttercream, stir sugar and 100ml water in a small saucepan over medium heat until sugar dissolves. Using a candy thermometer, boil to 121C. (about 10 minutes)

7. Meanwhile, whisk egg yolks until combined, then add hot syrup and beat until cooled and smooth. Whisk in butter, 1 cube at a time, and the reserved coffee.

8. To make ganache, heat cream in a medium saucepan over medium heat until just coming to the boil. Remove from heat. Stir in chocolate and butter, then stand for 2 minutes. Stir until smooth.

9. To assemble, turn out sponges onto a work surface and cut in half horizontally.

10. Place 1 piece of sponge on a tray lined with baking paper. Spread one side with melted chocolate. Turn sponge over and brush generously with coffee syrup. Spread with half the buttercream. Top with another piece of sponge. Brush with syrup. Spread with half the ganache. Top with third piece of sponge. Brush with syrup. Spread with remaining buttercream. Top with final piece of sponge. Brush with syrup. Spread with remaining ganache. Refrigerate for 2 hours, then dust with cocoa and cut into slices. Decorate with gold leaf.

11. To make affogato, dissolve sugar in coffee. Place a scoop of ice cream in each serving glass. Serve with individual shot glasses of coffee and amaretto.