In a bowl combine flour, cocoa, and salt. Set aside. Preheat oven to 375 degrees Fahrenheit.

Melt butter and chocolate in a medium saucepan. Remove from heat and add coffee, sugar, brown sugar and vanilla extract. Add eggs and mix well.

Add the dry ingredients to the wet mixture and stir until well combined. Line two 7- x 9-inch pans with Gefen Parchment Paper. Divide the batter evenly and place a piece of parchment paper over it. Bake for 15 minutes. Let the cakes cool.

Spread a layer of ice cream above one of the cakes (approximately 1/2-inch thick) and top with the other sheet of cake. Freeze.

For the cream, combine yogurt, cream cheese and confectioners’ sugar in a bowl. Dilute coffee in the minimum amount of water possible and add to the cream. Refrigerate.

Remove cake from the freezer and use a stacker to cut them into round individuals.

Trace a butterfly on a piece of wax paper with a thin marker. Turn your wax paper over and fold it with the crease in the center of the butterfly. Melt chocolate and trace the butterfly with a piping bag on a flat surface. The lines should be thick enough so they don’t fall apart once dry. Open a thick book approximately to the center, and transfer the butterfly to the fold of the book. Refrigerate until hardened.

Place a dollop of cream above the stacks, drizzle with chocolate/caramel, sprinkle some nuts and top with a chocolate butterfly.