PREPARATION

1. In a mixing bowl, add 100 grams graham cracker crumbs, 70 grams almonds, 45 grams coconut flakes and mix it well. Keep aside.
2. Take a deep pan, add 500 milliliters water.
3. Place a bowl on top of it.
4. Add 100 grams butter and mix it well.
5. Cook until the butter is melted.
6. Add 20 grams cocoa powder, 50 grams sugar and mix it well.
7. Cook until the sugar is melted.
8. Add 1 egg and mix it well to make a thick batter.
9. Pour the batter into the graham cracker mixture and mix it well.
10. Transfer this into a tray and spread it evenly.
11. Refrigerate for 20 minutes.
12. In a mixing bowl, add 100 grams butter and beat it well.
13. Add 2 tablespoons custard powder, 2 tablespoons fresh cream, 2 tablespoons instant coffee and mix it well.
14. Then, add 350 grams powdered sugar and mix it well.
15. Transfer this over the refrigerated mixture and spared it evenly.
16. Again refrigerate for 20 minutes.
17. Take a deep pan, add 500 milliliters water.
18. Place a bowl on top of it.
19. Add 180 grams dark chocolate, 1 tablespoon butter and mix it well.
20. Cook until the chocolate is melted.
21. Pour the melted chocolate over the refrigerated mixture and spared it evenly.
22. Freeze for 3 hours.
23. Remove it from refrigerator and cut it into pieces.
24. Sprinkle some cocoa powder on top of it.
25. Serve.