Sift 50g almond flour and 60g powdered sugar together to ensure a light, fluffy sponge.

Beat 2 eggs until pale and fluffy (about 3-5 minutes). The mixture should double in volume.

Sift in 20g cocoa powder and 15g flour, then gently fold them in to maintain airiness.

Beat 2 egg whites with 30g sugar until medium peaks form. Avoid over-beating.

Fold ⅓ of the beaten egg whites into the chocolate mixture, then gently fold in the rest.

Add 10g melted butter to the chocolate cake batter and mix until smooth. Pour the batter into a parchment-lined tray and bake at 180°C (350°F) for 10 minutes.

Let the cake cool, then cut out 12 circles using an 8 cm cake ring.

Grind 10g coffee beans coarsely. Crush them in a plastic bag with a rolling pin.

Simmer 150ml milk with ground coffee for 10 minutes to infuse the flavor.

Whisk 2 egg yolks with 30g sugar until smooth. Pour the coffee milk through a sieve into the yolks and mix well.

Cook the egg and coffee mixture on low heat until it reaches 82°C (180°F) or coats the back of a spoon.

Stir in 3g bloomed gelatin, then let the mixture cool. Cover it with plastic wrap to avoid skin forming.

Whisk 200g heavy cream with 10g powdered sugar until semi-whipped, then fold in the cooled coffee mixture.

Line 3 cake molds with acetate. Layer each mold with a chocolate sponge, brush with espresso, and add a layer of coffee mousse. Repeat layers for a total of 4 sponge and 4 mousse layers. Chill for at least 3 hours.

Melt 80g dark chocolate and spread it on 3 acetate strips. Wrap each strip around the cake molds and chill for 5 minutes to set.

Melt more chocolate, spread on another acetate strip, and cut into thin strips. Spiral them around a rolling pin to create decorative spirals. Let them set.

Remove the acetate sheets, wrap the chocolate bands around the cakes, and top with spiral decorations. Finish with cocoa powder and optional edible gold leaves for extra elegance.