-
1
For sauce: Cook water, sugar and espresso in heavy medium saucepan over low heat, stirring until sugar dissolves.
-
2
Add chocolate and butter.
-
3
Stir until chocolate and butter are melted and sauce is smooth.
-
4
Cool completely.
-
5
(Sauce can be prepared 3 days ahead.
-
6
Cover and refrigerate.
-
7
Bring sauce to room temperature before using.)
-
8
For crust: Oil 9-inch springform pan.
-
9
Mix 2 cups crumbs and butter in medium bowl.
-
10
Press firmly into bottom of prepared pan.
-
11
Freeze until firm.
-
12
For filling: Soften chocolate ice cream in refrigerator until spreadable but not melted.
-
13
Spread in pan and smooth top.
-
14
Freeze until firm.
-
15
Spoon 1/2 cup sauce over ice cream and sprinkle with remaining 1 cup cookie crumbs.
-
16
Freeze until firm.
-
17
Soften coffee ice cream in refrigerator until spreadable but not melted.
-
18
Spread in pan.
-
19
Smooth surface and freeze until firm.
-
20
Spread 1/2 cup sauce over coffee ice cream.
-
21
Sprinkle with Almond Roca and freeze until firm.
-
22
(Can be prepared 3 days ahead.
-
23
Cover tightly.)
-
24
Soften cake slightly in refrigerator if necessary.
-
25
Rewarm remaining sauce over low heat until lukewarm, stirring frequently.
-
26
Remove pan sides.
-
27
Cut cake into wedges.
-
28
Serve, passing warm mocha sauce separately.
