Post Oak Delight

Ingredients

500 gr chocolate wafers
85 gr butter
950 ml yogurt
950 gr raspberry ice
200 gr sugar
45 gr unsweetened cocoa powder
120 ml milk
85 gr corn syrup
1/2 stk
9 gr vanilla extract

Instructions

In a food processor, process the chocolate wafers into crumbs. Add the melted butter; combine. Press the crumb mixture into 23 cm round, 8 cm deep springform pan, reserving 1- half cups of the crumb mixture. Bake in a preheated, 160ÂșC oven for 10 to dozen 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