Preheat the oven to 350°F (175°C) and grease and flour an 8x8-inch square baking pan.

In a large bowl, whisk together the almond flour, powdered sugar, and salt.

In a separate bowl, whisk the eggs until light and fluffy.

Gradually add the dry ingredients to the wet ingredients, mixing until just combined.

Pour the batter into the prepared pan and bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.

Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.

In a small saucepan, combine the water, coffee, and sugar.

Bring to a boil over medium heat, then reduce heat and simmer for 2 minutes, or until the sugar has dissolved.

Let the syrup cool completely.

In a large bowl, cream together the butter and powdered sugar until light and fluffy.

Beat in the eggs one at a time, then beat in the vanilla extract.

Beat in the heavy cream until the buttercream is smooth and creamy.

In a small saucepan, heat the heavy cream until it just begins to simmer.

Remove from heat and pour over the chopped chocolate.

Let sit for 1 minute, then stir until smooth.

Cut the cooled almond sponge cake into two equal layers.

Place one layer of cake on a serving platter and brush with half of the coffee syrup.

Spread a layer of French buttercream over the coffee syrup.

Top with the second layer of cake and brush with the remaining coffee syrup.

Pour the chocolate ganache over the cake and spread evenly.

Refrigerate the cake for at least 2 hours, or until the ganache is set.

Cut into slices and serve.