Preheat your oven to 350°F (175°C). Line the bottom of two 9x13-inch pans with parchment paper and coat with nonstick spray.

In a mixer bowl, whip the egg whites on medium speed until foamy. Sprinkle in salt and sugar, then increase speed to form glossy, stiff peaks.

In a separate bowl, beat the whole eggs and remaining sugar on high until thick and light in color.

Fold in the all-purpose and almond flour, followed by the whipped egg whites.

Divide and spread the batter between the two pans. Bake for 9 to 13 minutes until set. Cool completely.

In a saucepan, combine water and sugar and boil until it reaches 238°F (114°C).

In a mixer bowl, beat egg yolks for 2 minutes, then slowly add the hot syrup while mixing.

Add espresso and let cool slightly. Gradually incorporate softened butter until smooth. Add salt and mix until creamy.

In a bowl, pour hot cream over chopped chocolate, let sit for one minute, then whisk until smooth.

Combine sugar and hot espresso until dissolved. Add brandy and set aside.

Run a knife around the cooled cake, lift one layer onto a cutting board, and cut into thirds.

Place the first layer on a serving plate, brush with syrup, and spread with chocolate. Repeat with remaining layers.

Chill for 30 minutes to firm the buttercream, then spread the remaining chocolate on top.

Let the cake rest in the fridge for a few hours before trimming edges with a serrated knife.

Serve and enjoy!