Preheat the oven to 180 °C (convection oven).

For the almond base: mix the icing sugar with the ground almonds and flour.

Whisk the egg whites with the salt until half stiff. Add the sugar slowly and whisk until stiff peaks form.

Mix the whole eggs with the flour and almond mixture and fold in the stiff egg whites. Finally add the melted butter.

Spread the dough thinly onto two baking trays lined with baking paper. Bake in the preheated oven for approx. 8-10 minutes. Allow to cool.

Halve the two bases lengthwise and place the first piece in a frame.

For the ganache: melt the chocolate and butter over steam and slowly add the QimiQ Classic.

For the cream: lightly whisk the chilled QimiQ Whip Coffee with the QimiQ Classic, ensuring that the entire mixture is incorporated (especially from the bottom and sides of bowl). Add the whipping cream, mascarpone, sugar and instant coffee powder and whip the mixture until the required volume has been achieved. Quickly add the melted, warm butter to the mixture.

Spread one part of the ganache onto one layer of sponge. Spread a layer of cream on top. Place the next layer of sponge on top of the cream and repeat. Put the 3rd sponge layer on top and finish with the remaining ganache. Allow to cool.

For the chocolate glaze: melt the QimiQ Classic with the chocolate and butter. Cover the slices with the glaze and allow to cool.