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Ingredients

• For almond sponge cake:
• 3 tablespoons cake flour (not self-rising), sifted after measuring, plus additional for dusting pan
• 2 whole large eggs at room temperature for 30 minutes
• 1 cup almond flour (3 1/2 oz) or 2/3 cup blanched whole almonds (see cooks note, below)
• 1/2 cup confectioners sugar, sifted after measuring
• 2 large egg whites at room temperature for 30 minutes
• 1/8 teaspoon cream of tartar
• 1/8 teaspoon salt
• 1 tablespoon granulated sugar
• 2 tablespoons unsalted butter, melted, foam discarded, and butter cooled
• Toffee Syrup:
• 1/2 cup Torani English Toffee Syrup
• For coffee buttercream:
• 2 teaspoons instant-espresso powder
• 1/4 cup plus 1 tablespoon water
• 6 tablespoons granulated sugar
• 2 large egg yolks
• 1 stick (1/2 cup) unsalted butter, cut into 1/2 inch cubes and softened
• For chocolate buttercream:
• 1/4 cup water
• 6 tablespoons granulated sugar
• 2 large egg yolks
• 1 stick (1/2 cup) unsalted butter, cut into -inch cubes and softened
• 2 ounces melted semisweet chocolate
• 2 tsp dark cocoa powder
• For chocolate glaze
• 3/4 stick (6 tablespoons) unsalted butter
• 7 oz fine-quality bittersweet chocolate (not unsweetened; preferably 70 to 71% cacao), coarsely chopped
• 1 cup toffee pieces, chopped finely
• Special equipment: a 15- by 10-inch shallow baking pan; an offset metal spatula; a candy thermometer; a small sealable plastic bag

Description

Source: Adapted From Gourmet Magazine, September 2004

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