Preheat oven to 350 degrees Fahrenheit. Grease a 10- x 16-inch pan and set it aside.

Beat egg whites and sugar until it forms stiff peaks. Fold in yolks, chocolate, and coffee.

Pour one third of mixture into the prepared pan and bake for 20 minutes. Cool.

Beat whip cream until it forms stiff peaks, and fold into rest of mixture. Pour over cooled cake.

Freeze for one and a half hours or until firm.

Beat egg whites, slowly adding sugars until it forms stiff peaks.

In separate bowl, beat whip cream until it forms stiff peaks. Fold in yolks and almonds and mix gently. Combine with the egg whites.

Remove frozen fudge layer from the freezer, and pour the ice cream mixture over. Return to freezer to set.

Beat whip cream until it forms stiff peaks.

Garnish with chocolate curls before serving. (Create chocolate curls by running a vegetable peeler down the long side of the chocolate bars.)

Remove pan from the freezer. Spread whipped cream over ice cream layer, then return to freezer.