Yield: 12 servings
|16 ounces||Chocolate wafers|
|10 tablespoons||Unsalted butter, melted|
|1 quart||Frozen yogurt, vanilla flavored|
|½ cup||Unsweetened cocoa powder|
|1 quart||Raspberry ice (sorbet)|
|\N \N||Fudge Sauce (see below)|
|\N \N||Whipping cream, whipped|
|4 tablespoons||Light corn syrup|
|4 tablespoons||(1/2 stk) butter|
|2 teaspoons||Vanilla extract|
In a food processor, process the chocolate wafers into crumbs. Add the melted butter; combine. Press the crumb mixture into 9-inch round, 3-inch deep springform pan, reserving 1-½ cups of the crumb mixture.
Bake in a preheated, 325 degree F oven for 10 to 12 minutes. Remove and allow to cool.
When the crust is cool, fill with the frozen yogurt. Sprinkle with half of the reserved crumb mixture. Dribble half the fudge sauce over the crumb layer, then place in the freezer so the yogurt won't melt.
After 5 minutes, make a second layer with the raspberry ice.
Sprinkle the remaining crumb mixture on top. Put in freezer immediantly.
Serve with the remaining fudge sauce and whipped cream, if desired.
TO MAKE THE FUDGE SAUCE: In a heavy saucepan, combine the sugar, cocoa powder, milk, corn syrup, and butter. Bring to a boil and let boil 2 to 3 minutes. Remove from the heat. Whisk in vanilla extract. Recipe: Post Oak Grill, 1415 S. Post Oak Lane, Houston, Texas