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1. To make the mocha butter cream, beat the 8 egg yolks in a large bowl with a whisk or a rotary or electric beater until they are thick and lemon colored. Then cream the pound of soft butter by mashing and beating it against the sides of a bowl with a large spoon until it is light and fluffy.
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2. In a small saucepan bring the sugar, coffee and water to a boil, stirring until the sugar and coffee dissolve. Boil briskly without stirring until the syrup thickens and reaches a temperature of 236°F on a candy thermometer, or until a drop spooned into cold water immediately forms a soft ball.
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3. Quickly pour the hot syrup in a thin stream into the egg yolks, beating constantly. Continue beating for 10 to 15 minutes longer until the mixture becomes a thick, smooth cream and cools to room temperature.
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4. Then beat in the creamed butter, a tablespoon or so at a time. Cover the bowl and refrigerate the cream for at least 30 minutes, or until it becomes firm enough to spread easily.
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5. To assemble the cake, place the ladyfingers flat on a table and cut them in half horizontally. Spread the cut sides of the halves with a thin layer of the butter cream and arrange them cream side down in an approximately square pattern on a large flat serving plate.
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6. Cut two small pieces from another ladyfinger half to fill the empty corner at each side of the square. Spread these pieces lightly with butter cream and set them in place. Sprinkle the top with 1 tablespoon of the rum and spread with about ¼ cup of the butter cream.
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7. Dip the cut sides of 2 more small pieces and 6 more of the ladyfinger halves in the remaining rum and set them in place on top of the square, moistened side down. Spread this layer with butter cream.
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8. Repeat to make 6 layers in all, dipping the ladyfingers in rum and spreading them with mocha butter as you proceed.
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9. Mask the top and sides of the cake with the remaining butter cream. If you like, reserve some butter cream to pipe rosettes or swirls around the edge of the cake through a pastry bag fitted with a decorative tip.
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10. Gently but firmly press the chopped almonds into the sides of the cake and arrange the whole almonds attractively on top. Refrigerate for at least 4 hours, or until the butter cream is firm.
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