Mocha ice cream cake with Champagne snaps

Coffee almond base

• 80 g raw sugar
• 400 g pouring (whipping) cream
• 1 tsp natural vanilla extract
• 1 egg white
• 1 tbsp instant granulated coffee
• 1 pinch salt
• 60 g slivered almonds, lightly toasted

Coffee chocolate top

• 100 g raw sugar
• 300 g pouring (whipping) cream
• 200 g dark chocolate (70% cocoa), broken into pieces
• 1 egg yolk
• 2 eggs
• 1 tsp natural vanilla extract
• 2 tbsp brewed espresso coffee

Champagne snaps

• butter, for greasing
• 40 g flaked almonds
• 130 g raw sugar
• 100 g champagne (see Tips)