|Eggs||4 , separated, whites stiffly beaten|
|Vanilla sugar||40 Gram|
|Plain flour||40 Gram, sifted|
|Ground almonds||40 Gram|
|Cocoa powder||20 Gram|
|For butter cream|
|Unsalted butter||225 Gram|
|Praline powder||25 Gram|
|Plain chocolate||25 Gram, melted|
|Strong black coffee||15 Milliliter|
|Grated chocolate||1 Teaspoon (For Garnish)|
|Icing sugar||1 Teaspoon (For Garnish)|
Butter and line two 18 cm / 7 inch round cake tins with greaseproof paper.
Brush the paper with melted butter and dust with flour.
Whisk the egg yolks with the sugars in a mixing bowl, until the mixture falls off the whisk in a thick ribbon.
Sift the flour, almonds and cocoa powder on to a sheet of greaseproof paper.
Gently fold in a third of the flour mixture, a third of the beaten egg whites and repeat until all of the flour mixture and egg whites are incorporated.
Pour the mixture into the tins and bake in a preheated oven for 25 minutes.
Remove from the oven and leave the cakes in the tins for 5 minutes, before turning them out to cool completely.
Divide the cream between 4 bowls.
Stir the praline powder into 1 bowl, the melted chocolate into the second, the coffee into the third and reserve the last.
To assemble the cake, slice each sponge into 2 layers.
Spread the bottom layer with the chocolate butter cream, the next layer with the coffee-flavoured butter cream and the third layer with the praline-flavoured butter cream, cover with the final layer and spread the reserved butter cream on top.
Sprinkle with grated chocolate dusted with icing sugar.