Direction for the Chocolate Almond Cake

• Preheat the oven 30 minutes before baking to 175C° (350F°)
   
• Bakers tip; Keep the egg whites chilled: When you whip cold egg whites, the protein is tougher and breaks down more slowly, which, once acid and powdered sugar are introduced, results in a stronger meringue.
   
• Wipe a stainless-steel bowl and the whisk attachment, of a standing mixer, with a paper towel moistened with lemon juice. This step is done to eliminate any trace of grease, which would hinder the egg whites from stiffening.
   
• Line and lightly grease a 24 cm (9 inches) springform with parchment paper.
   
• Bakers note; "Grind the almonds with an almond grinder, if you have one. You can also use a food processor with a blade, but be careful not to run it for too long so that the fat in the almonds separates. Alternatively, you can buy pre-ground almonds (not almond flour)."
   
• In a food processor, grind half of the almonds 125 grams and pulse until fine, then add the remaining 125-gram almonds and pulse so that you have a mixture of fine and semi-rough. And I like mine to be a little course, which provides a better texture.
   
• In a medium bowl, combine the ground almonds, 40 grams of unsweetened cocoa powder,  1 teaspoon instant espresso powder ( if using), and a pinch of salt and set aside for now.
   
• Wipe the inside of a mixer bowl as well as the whisk attachment with a paper towel dampened with a bit of lemon juice to eliminate any trace of grease.
   
• Put the 135-gram egg whites and a pinch of cream of tartar in the bowl of a stand mixer using the whisk attachment. Whip on medium speed for about 3 minutes until the whites change from foamy to stiff and creamy white. Once glossy, gradually add 235 grams of powdered sugar—one tablespoon at a time over 3 minutes to make a very shiny and stiff meringue. Stop the mixer and add one teaspoon of vanilla bean paste, optional, and whip on medium speed until just combined.
   
• Remove the bowl from the mixer and, using a rubber spatula, carefully fold in the coarsely ground almonds/ cocoa mixture.
   
• Scoop the Chocolate almond meringue mixture into the prepared springform pan; use your spatula to spread it evenly.
   
• Bake off immediately in the center of the oven until lightly brown and puffed, about 30 minutes. It is most likely done when you can smell the smell of toasted almonds in your kitchen. Remember, every oven is different. 
   
• Let the cake cool in the springform on a wire rack until no trace of warmth remains. Then carefully run a knife around the edges to loosen it and carefully remove the cake from the spring form. 
   
• If not used right away, Wrap the cake layer in plastic wrap and leave it at room temp for up to 2 days or wrap the cake layer in plastic wrap and freeze the cake layer for up to one month.
   

Oreo Vanilla Ice Cream Layer
 

• Before you start making your ice cream base, Remove the parchment paper underneath the Mocca chocolate meringues cake, and place the cake layer back into your springform. Set aside for now while you proceed with the ice cream layers.
   
• If you have a freezer, place your box with heavy cream in the freezer for 15 minutes so it becomes really cold. (optional)
   
• Into the bowl of a stand mixer fitted with the whisk attachment ( or in a large bowl and using an electric beater), whip the 500-gram cold heavy cream on medium speed until stiff peaks form.
   
• Pour in 250 gram cold, sweetened condensed milk into the whipped cream, and 2 teaspoons add vanilla bean paste ( or pure vanilla extract). Mix on medium-low until fully combined.
  Do not overmix. You want the ice cream base to be thick but not too thick.
   
• Add in the crushed Oreo Cookies ( you can add more cookies if you like). With a spatula, combine.
   
• Scoop the Oreo Vanilla  Ice Cream on top of your cake layer, and use a spatula or a spoon to spread over the cake evenly.
   
• Add chopped dark chocolate on top, this is optional, but it gives a nice crunch, taste, and texture to the ice cream cake.
   
• Cover the top with plastic wrap and place it in your freezer while you make the chocolate ice cream layer.
  
   

Chocolate Ice Cream layer
 

• Combine 100 gram white sugar, 50 gram unsweetened cocoa powder, 1 teaspoon instant espresso powder,  and 1/8 teaspoon fine sea salt, in a large bowl.
   
•  Pour 50 gram of strongly brewed coffee or 50 gram hot water over the chocolate mixture, and whisk until combined and forms a smooth paste.
   
• Place in the fridge until cold ( about 15 minutes) 
• After 15 minutes, take the bowl with the cocoa mixture out of the fridge, pour the cold heavy cream over the cocoa mixture, use a whisk, and give it a quick whisk.
   
• Using a handheld mixer, start mixing on low for one minute, and give the mixture time to make beautiful bobbles.
   
• Continue mixing on medium speed, until it starts to become fluffy; as soon as you see it starts to get fluffy in the middle of the bowl ( It takes 2-4 minutes) 
   
• Pour in 200 gram cold sweetened condensed milk into the whipped chocolate cream, and mix for about 20 seconds until everything is combined and the chocolate ice cream is mixture is thick but not too thick.
   
• Take your ice cream cake out of the freezer; scoop the chocolate ice cream on top of the Oreo Vanilla Ice Cream.
   
• Use a spatula or a spoon to evenly spread it on top of the Oreo Vanilla Ice Cream.
   
• Cover the top tightly with plastic wrap, and place in your freezer for at least 5 hours but preferably overnight, before you eat this delicious ice cream cake.
   
• 20 minutes before serving, remove the cake from the freezer, place it on a cake stand, remove your springform if needed run a hot knife around the edges to loosen the ice cream cake.
   
• Just before serving, decorate the top with a few more Oreo cookies; slice the ice cream Cake and enjoy it is so incredibly delicious.
   
• If covered,  this ice cream cake will keep well for 2 weeks in the freezer.