Assemble the cake: Place the cake layer with the chocolate croustillant down, with the chocolate croustillant facing down. Let chocolate sit in cream for about 30 seconds then mix until smooth. Make the chocolate ganache: Bring the heavy cream to a boil and then pour hot cream over the chopped chocolate. Increase speed to high and mix until fluffy. 
Mix on low and add softened butter until incorporated. When mixture reaches 240 degrees Fahrenheit (or 115 degrees Celsius) gradually pour over the egg yolks while mixing. Combine sugar, water, and instant coffee in a small saucepan. Make the coffee buttercream: Mix the egg yolks in a heatproof bowl. Make the coffee syrup/soak: Bring water, sugar, and instant coffee to a boil in a small saucepan. Spread the chocolate croustillant on top of one of the squares of cake and refrigerate to set. Melt the chocolate and stir in the crushed crisps. Watch carefully, as it can burn very quickly. Bake for 5 to 8 minutes or until brown. It should be very very thin and you should be able to vaguely see through the batter. Spread the batter evenly on a baking tray lined with parchment paper. You don't have to use all the water, just use as much as you need. Slowly add the water bit by bit and mix well until it resembles a crepe batter. Whisk in egg white then add flour when mixture is cool. Add sugar to hot butter and mix so sugar is completely dissolved. Melt the butter completely in a mixing bowl. Make the chocolate croustillant: Preheat the oven to 400 ✯ (200 ✬). These laid side by side will make up the third cake square. There should be two 5 inch by 10 inch rectangles left. 
Let cool and then cut into two 10 inch by 10 inch squares. Divide the sponge cake batter between the two prepared pans and bake the cakes for 5 minutes, until the surfaces spring back from a light touch. Fold the remainder of the almond batter and the melted, cooled butter into the egg whites. Gently stir 1/4 of the almond batter into the whipped egg whites. 
Stir the all-purpose flour into the almond batter.In a separate bowl, beat the ground almonds, confectioners' sugar, and whole eggs on medium just until the mixture becomes light and foamy.Continue beating the meringue until it is glossy and holds stiff peaks. Sprinkle in the sugar, one teaspoon at a time, until all of it is incorporated into the egg whites. Make the almond cake: beat the egg whites on high until they become foamy and start to expand.Line two 15-inch by 12-inch pans with parchment paper and brush the surface of the paper with butter.
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