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Parve
Medium
24 Servings
Allergens 
2 Hours, 20 Minutes
Diets
This is a really special dessert. Yes, it requires several steps to make, but the end result is well worth it! The fudge layer is super fudgy and delicious, and really takes this dessert to the next level. You won’t be sorry you made this, and everyone will be begging you for more!
12 eggs
1 and 1/4 cups sugar
1 tablespoon Gefen Vanilla Sugar
12 ounces baking chocolate, melted
2 tablespoons coffee dissolved in 1 tablespoon water
10 ounces Kineret Whipped Topping or other whip cream
7 (pasteurized) eggs
1/2 cup sugar
10 ounces Kineret Whipped Topping or other whip cream
1 tablespoon Gefen Vanilla Sugar
8 ounces chopped almonds, roasted
10 ounces Kineret Whipped Topping or other whip cream
7 ounces (2 bars) truffle-filled chocolate
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.
Preheat oven to 350 degrees Fahrenheit. Grease a 10- x 16-inch pan and set it aside.
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.
Photography by Tamara Friedman
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