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