Coconut Coffee Marbled Ice Cream Cake

1. 1

   Put oven rack in middle position and preheat oven to 375u00b0F.

2. 2

   Line mold with a double layer of parchment paper, allowinga few inches of overhang along each side.

3. 3

   Stir together crumbs, espresso powder, and butter and press over bottom of mold. Bake until crisp, about 10 minutes, then cool completely in mold on a rack, about 20 minutes.

4. 4

   Scoop and drop ice cream and sorbet alternately into mold in 1 layer until crust is covered, then smooth with offset spatula until flat. Make another layer in same manner. Freeze, covered with plastic wrap, until firm, at least 2 hours.

5. 5

   Bring cream, corn syrup, brown sugar, cocoa, salt, and half of chocolate to a boil in a 1- to 1 1/2-quart heavy saucepan over moderate heat, stirring until chocolate is melted. Reduce heat and simmer, stirring occasionally, 5 minutes, then remove from heat.

6. 6

   Add butter, vanilla, and remaining chocolate and stir until smooth.

7. 7

   Cool fudge sauce to warm, at least 15 minutes.

8. 8

   Pour warm sauce over ice cream layer and freeze again, uncovered, until firm, about 15 minutes. Remove cake by grasping both ends of parchment, and transfer it to a platter. Using a spatula to stabilize end of cake, carefully slide parchment out from under cake.

* Per serving · 4 servings · Values may vary.