Note: Before you start this recipe, swipe right and click the link in the Notes section to see the virtual step-by-step photos from beginning to end. This is highly recommended for the best results.
 

Espresso Almond Meringue Chocolate Cake – GF
 

• Preheat the oven 30 minutes before baking to 170°C (340°F).
   
• Line and lightly grease the sides and the bottom of a 23 cm (9 inches) springform pan with butter and line it with parchment paper. 
   
• Prepare your finely grated chocolate for both this cake and the top of the ice cream cake;  Use the grating attachment on your mixer for this step; Collect the grated chocolate directly into a ziplock bag and place the grated chocolate/ziplock bag in the fridge until needed. I recommend you weigh the chocolate after you have grated the chocolate. If you don't have such an attachment on your mixer, use a Microplane or a hand grater. To grate chocolate by hand, make sure that it is cold, or it will melt. I recommend you collect the grated chocolate immediately into a zip-lock bag. Avoid touching them because they melt easily. Place the grated chocolate in the fridge to get cold. 
   
• Baker's note: For the almond Meringue Cake, I personally love using my Vitamix blender—it’s quick and gets the job done in just 5 to 8 seconds, leaving me with beautifully coarse-textured almonds that are just perfect for this cake. If you don’t have a Vitamix or a blender, don’t worry. An almond grinder is a great alternative, or you can use a food processor with a blade attachment. Just be sure to pulse lightly; you want to avoid over-processing, which can make the almonds too oily. The goal is a coarse grind that will give your cake a delightful crunch.
   
• Grind 250 grams of whole almonds or process them in a food processor or blender with blades. I prefer the almonds not to be completely finely ground, but to have some slightly larger pieces for a better texture.
   
• 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.
   
• Bakers Note: When making this Cake, you'll need 125 grams egg whites. Save the leftover yolks and refrigerate them; for vanilla ice cream base for the Tiramisu Ice Cream Cake, which requires six yolks. To keep the yolks from hardening, give them a quick whisk with a fork, then cover and refrigerate until you're ready to use them.
   
• Put 125 grams of 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 and at stiff peaks, gradually add 225 grams of powdered sugar one tablespoon at a time over 3 minutes to make a very shiny and stiff meringue.
   
• Bakers Note: Most vanilla pudding mixes are generally gluten-free, but always check the packaging for ingredient and allergen information. If you have a severe gluten intolerance, choose products specifically labeled as gluten-free.

  Use the dry, instant vanilla pudding powder, not the prepared pudding. This powder adds flavor and stability to the meringue. I use a Swedish brand called Ekstrøm, but Jello or Bird’s Custard powder (UK) also work well.

• Remove the bowl from the mixer and, using a rubber spatula, carefully fold in 2 tablespoon GF vanilla pudding powder if using, 1 teaspoon espresso powder, a large pich of fine sea salt and the 250 gram coarsely ground almonds. Pull the 75 gram chilled finely grated dark chocolate from the fridge and carefully fold this in the meringue batter.
   
• Scoop the almond meringue mixture into the prepared springform pan, use your offset spatula to spread it into an evenly layer. 
   
• Bake immediately in the center of the oven until lightly browned and puffed about 30 minutes. It is most likely done when you can smell the scent of toasted almonds in your kitchen. 
   
• Let the Espresso Almond Meringue Chocolate Cake – GF cool in the springform/pie pan on a wire rack until it's cool, about one hour, then pop the cake/springform it in the freezer for about 1 hour to firm it up and prevent cracks, when you add the ice cream layer on top later on. 

Vanilla Ice Cream
 

• In the bowl of a stand mixer fitted with the whisk attachment, whisk the 250 grams of mascarpone, 1 teaspoon vanilla bean paste,  1/4 teaspoon (1 gram) of fine sea salt, and 500 grams cream until soft peaks have formed, being careful not to overwhip. You want it supple enough to fold without too much resistance. Set in the refrigerator to chill until needed.
   
• Warm 6 large eggs (in the shell) by placing them in a bowl of warm tap water for about 5 minutes before separating the egg whites from the yolks. This step ensures the eggs whip into a fluffy yellow cloud, providing volume.
   
• Place six large egg yolks (120 grams) in the bowl of a stand mixer fitted with the whisk attachment. Split the vanilla beans lengthwise, and scrape out the seeds with the tip of a sharp knife, adding them to the bowl with the egg yolks. If using vanilla bean paste instead, add 2 teaspoons of vanilla bean paste.
   
• Mix the egg yolks and vanilla bean seeds on medium-high speed for 7 minutes.
   
• In a 20 cm (8-inch) saucepan, combine 240 grams of white sugar, 50 grams of glucose syrup, and 60 grams of water. Bring to a simmer over medium-low heat, whisking until the sugar dissolves. Stop stirring and continue cooking until an instant-read thermometer registers 112°C/233°F; immediately remove from heat. Let the bubbles settle for a couple of seconds. If you don't have a thermometer, this step takes about 5 to 7 minutes. It is done when the entire surface is covered with large bubbles and the bottom of the saucepan is visible.
   
• Turn off the stand mixer and pour one-third of the sugar syrup mixture over the egg yolk mixture. Immediately without delay beat on high speed for 5 seconds. Repeat this process with the remaining sugar syrup mixture, adding one-third at a time, and beating for 5 seconds after each addition. Then continue whisking for an additional 10 minutes or until cool.
   
• Pull the mascarpone cream mixture out of the fridge, Add half of the whipped mascarpone mixture to the whipped egg yolk mixture, combining with a silicone spatula or whisk. Scrape the sides and bottom of the bowl to ensure thorough mixing. Then add the remaining whipped mascarpone cream and combine. The vanilla ice cream mixture may appear less thick now, which is normal.
   
• Baker's Note: Because this vanilla ice cream is made without an ice cream machine, this step is optional, but I highly recommend it. Pour the ready-made ice cream mixture into an airtight container, place an airtight lid on it, and then place it in the freezer. For the next hour remove the container from the freezer every 15 minutes and give it a good stir. This will break up any ice crystals that may form and ensure a smooth texture for your ice cream cake. After one hour, you can pour the ice cream onto your cake base.
   
• Remove the frozen Espresso Almond Meringue Chocolate Cake – GF from the freezer and pour the vanilla ice cream on top. Use a spoon or spatula to create an even layer. Sprinkle a few spoonfuls of finely grated chocolate on top, leaving some of the vanilla ice cream visible. Place in the freezer until the top is firm, then cover the ice cream cake.
   
• If properly covered, this ice cream cake can be stored in the freezer for up to 6 weeks.
   
• When ready to serve, remove the ice cream cake from the freezer and gently run a kitchen torch around the sides of the springform pan to slightly melt the edges of the ice cream for easy removal. Open the latch of the springform pan, and the ice cream cake should come out easily.
   
• Lift the frozen ice cream cake, remove the parchment paper underneath, and transfer it to a serving plate. Allow it to soften slightly before serving.
   
• If you don’t have a kitchen torch, allow the ice cream cake to sit at room temperature for 5-10 minutes to slightly thaw. You can also use a thin knife dipped in hot water to help release the cake from the pan.
   
• Enjoy it is so delicious!
   
• Store any leftover ice cream in an airtight container in the freezer for up to two months.