Frozen Yogurt Layered Cake

Frozen Yogurt Layered Cake

Ingredients:

• 20-24 chocolate wafers, pulverized
• 5 tbsp. melted butter, divided
• 1 or 2 tbsp. granulated sugar
• 6 oz. bittersweet or semi-sweet or a combination of both, melted
• 24 oz. or ¾ qt chocolate chip cookie dough frozen yogurt
• 24 oz. or ¾ qt vanilla bean frozen yogurt
• 6 chocolate chip cookies pulverized

Directions:

1.     Butter bottom and sides of 8-inch spring form (releasable bottom) cake pan.
2.     Pulverize 20-24 chocolate wafers in blender or place them in a plastic bag and use a rolling pin to make fine crumbs. Add 2 tbsp. granulated sugar and mix well. Remove to small bowl.
3.     Melt 2 tbsp. butter. Pour butter into chocolate wafers and mix well until all of the crumbs have been wetted.
4.     Pour crumb mixture into bottom of spring form. With the bottom of a glass or using your hands, pat the crumb mixture into place—flat and even. Place the spring form in the freezer for 15 minutes.
5.     Remove the first container of frozen yogurt and let it start to soften. In the meantime, in a double boiler, melt 6 oz. bittersweet chocolate and 3 tbsp. butter, mixing until incorporated. Remove top sauce pan from boiling water and set aside to cool. Using an ice cream scoop or large spoon, scoop out 24 oz. of the first container of frozen yogurt, in this case, chocolate chip cookie dough into a medium size bowl. The frozen yogurt should still be somewhat stiff. Use a large spoon to push all of the scoops together.
6.     Remove the spring form pan from the freezer. Spoon the frozen yogurt over the cookie wafer layer. Be sure to smooth this layer. Return to the freezer for 15 minutes.
7.     Take the spring form from the freezer and spoon the cooled chocolate mixture over the frozen yogurt. Return the spring form to the freezer for 15 minutes. Remove the second yogurt from the freezer and let it begin to soften. Using an ice cream scoop or large spoon, scoop out 24 oz. of the second container of frozen yogurt, in this case, vanilla bean into a medium size bowl.
8.     Take 6 chocolate chip cookies and pulverize them in an electric blender or place them in a plastic bag and crush with a rolling pin. Spread this mixture over the second layer of frozen yogurt. Press the crumbs in with the bottom of a glass or use the back of your fingers.
9.     Cover with plastic wrap and return spring form to the freezer. Keep frozen until ready to serve.
10.  Serving suggestions: remove spring form from freezer. Take a sharp knife, dip it into a glass of hot water and wipe the blade with a towel. Run the knife around the perimeter of the spring form between the metal and the frozen yogurt. This step will make it easier to release the cake from the pan. Release the form and voila! You will have an impressive multi-layered frozen yogurt cake. To serve, continue to dip the knife into a glass of hot water and wipe the blade before cutting each slice. I put a chocolate chip cookie on each plate along with the frozen yogurt slice. You can also garnish with chocolate sauce or whipped cream or chocolate shavings.
11. You can adjust this recipe to assemble the cake into a loaf pan. In this case, you will need to line the pan with either tin foil or plastic wrap.

12. Enjoy! You’ll receive accolades.