Directions for  fudge brownies
 

• Preheat the oven to 355F°/180C°.
   
• Grease and line ( 8 by a 12-inch (20 x 30 cm) baking pan, with parchment paper, leaving a slight overhang on all sides.
   
• Put the chocolate and diced butter in a heatproof bowl over a pan of simmering water ( bain-marie) and leave to melt slowly.
   
• While the chocolate is melting, in a medium bowl lightly mix the eggs and sugar together using a whisk just to combine.
   
• Remove the chocolate/butter mixture from heat, and pour it into the egg mixture and whisk together quickly until combine. ( do not overmix)
   
• Sift in the all-purpose flour, espresso powder, and with a wooden spoon or spatula fold it together until just combined, do not overmix, as it will toughen the brownies.
   
• Pour the batter into the prepared baking tray and bake in the center of the oven for 25 to 30 minutes at 355F°/180C° take care not to overbake, or they won´t be as fudgy on the inside.
   
• After the brownies are baked it will look underbaked but it will firm up after it has been in the fridge, I prefer baking it for 25 minutes max 30 minutes to get super fudgy brownies in the ice cream base.
   
• Allow the brownie to cool in the baking pan on a wire rack until completely cool, then refrigerate for at least 4  hours, preferably overnight. 
   
• These brownies can be stored, tightly wrapped in the refrigerator for up to 4 days.
  
   

Directions for the Coffee Almond Meringue Cake

• Preheat the oven to 160C°( 320F°) 30 minutes before baking.
   
• Line and lightly grease the sides and the bottom a 24 cm ( 10-inches) springform with parchment paper or use a baking sheet covered with parchment paper or with a Silpat and an adjustable cake ring, make sure to grease the cake ring (An adjustable cake ring is similar to a cake pan but without a bottom.) 
   
• Grind the almonds for about 20 to 30  seconds until the almond ( or salted peanuts if using) is  → finely ground or a mix of  →finely ground and coarsely ground, Refrain from running the food processor continuously, as over-processing these almonds/peanuts will release the nuts oils. Set aside for now.
   
• Wipe the inside of a mixer bowl, as well as the whisk attachment with a paper towel dampened with a little lemon juice to eliminate any trace of grease.
   
• Separate the egg whites from the yolks, Set the yolk aside for another use or discard.
   
• Put the egg whites into a perfectly clean mixer bowl, add the cream of tartar ( or use a few drops of lemon juice instead)
   
• Whip on medium speed, the whites will start to froth and turn into beautiful bubbles, keep whipping until you can see the wires of the whisk leaving a soft trail in the whites. 2-3 minutes, when you lift up the whisk the meringue should hold its shape.
   
• Turn the mixer to low speed, slowly sprinkle the confectionary sugar over the whites, a tablespoon at a time so it doesn't crush the foam you build up.
   
• Once you have added all of the confectionary sugar, continue to whisk on medium-high speed until the meringue is glossy and thick, about 3 minutes.
   
• Stop the mixer and add vanilla bean paste ( if using) and whip on medium speed until just combined.
   
• Remove the bowl from the mixer, add instant espresso powder ( if using) and combine with a rubber spatula, Then carefully fold in the coarsely ground almonds.
   
• Scoop the almond meringue mixture into the prepared springform pan, use your spatula to spread evenly and to eliminate any air bubbles.
   
• Bake-off immediately on the middle rack of the oven for 30 minutes.
   
•  Keep in mind every oven is different.  
   
• Let the cake cool in the springform on a wire rack, until cool.

Coffee Fudge Brownies Ice Cream
 

• Take the fudge brownies out of the fridge, and turn the brownie block onto a flat surface and cut it into mini-size brownies; when you remove the brownies from the pan you might see burned and caramelized edges. ( you might not – it depends on the pan.) If you do, you can leave them or cut them off.

  Some say it is the best part of brownies, I cut them off, but then I can’t resist eating them.

• Into the bowl of a stand mixer fitted with the whisk attachment ( or in a large bowl and using an electric beater), whip 500 gram heavy cream on low speed for a minute, then turn the mixer up to medium-high speed until stiff peaks form, about  3 to 4 minutes.
   
• Add one tablespoon vanilla bean paste and pour over 300 gram sweetened condensed milk onto the whipped cream.
   
• Continue to whip on medium-low until fully combined and fluffy, about 1 to 2 minutes.
   
•  Add 2-3 tablespoons cold-brewed coffee, combine with your spatula, have a taste to see if you like it, or add more brewed coffee or vanilla bean paste to your liking. 
   
• Add in the mini-size brownies, set aside some for the top, and with a spatula combine.
  
   

How to Assemble the Fudge Brownies Mocca Ice Cream Cake
 

• If you have used a springform, remove the ring, wash it and place it back, If you have used an adjustable cake ring on a Silpat use 1 strip of acetate to line the inside of the cake ring. ( optional)
   
• Scoop the Fudgy Brownies Espresso Ice Cream on top of your cake layer, use a spatula or a spoon to evenly spread the ice cream base, if you have more fudge brownies left to place it on top of the 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, remove your springform, if needed run a hot knife around the edges to loosen the ice cream cake.
   
• Carefully peel off the parchment paper underneath the cake, or removed the Silpat, and place the ice cream cake on a cake stand.
   
• 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.