Seven-or-So Layer Cake

Preheat oven to 325°. Grease a 17×12-inch rimmed baking sheet. Line with parchment paper, leaving overhang. Butter parchment.

In a stand mixer fitted with a paddle attachment, combine almond flour, 14 tablespoons sugar, the potato starch and salt. Add 9 tablespoons butter and beat at medium speed 2 minutes. Increase speed to medium-high. Add eggs, one at a time, beating 30 seconds after each and scraping bowl as needed. Batter will be light-colored and fluffy. Beat in almond extract.

Evenly spread batter in prepared pan with an offset spatula. Bake until golden brown and springy to the touch, 22 to 24 minutes. Cool cake in pan on a wire rack.

For glaze: In a medium saucepan, combine chocolate, 5 tablespoons butter, the coffee and 1/4 cup sugar. Melt, whisking, over medium. Increase heat to medium-high. Boil, whisking, until thick and shiny, about 30 seconds. Let cool at least 10 minutes.

Pour glaze over cake (still in its pan). Spread evenly. Refrigerate until set.

When glaze is set, use parchment to lift cake out of pan onto a cutting board. If desired, trim the very edges with a serrated knife. Use the serrated knife to neatly slice the cake in half the short way then into thirds the long way (yielding 6 layers). Carefully stack up the layers. Chill again, just to meld layers. The gloss will return to the glaze at room temperature.