Post oak delight

12 servings

Ingredients

QuantityIngredient
16ouncesChocolate wafers
10tablespoonsUnsalted butter, melted
1quartFrozen yogurt, vanilla flavored
1cupSugar
½cupUnsweetened cocoa powder
½cupMilk
1quartRaspberry ice (sorbet)
Fudge Sauce (see below)
Whipping cream, whipped
(optional)
4tablespoonsLight corn syrup
4tablespoons(1/2 stk) butter
2teaspoonsVanilla extract

Directions

FUDGE SAUCE

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