Skinny Mocha Crunch Yogurt Ice Cream Cake

• Mocha Sauce
• 1.5 c. water
• .5 c. sugar
• 2.5 T instant espresso powder
• 12 oz semisweet choclate
• 3 T. unsalted butter
• Crust
• 3 c. macaroon cookie crumbs
• .25 c. unsalted butter, melted
• Filling
• 2 pints chocolate froz. yogurt
• 2 pints coffee froz. yogurt
• .75 c. chopped Heath bars

1. For sauce: Cook water, sugar and espresso in heavy medium saucepan over low heat, stirring until sugar dissolves.
2. Add chocolate and butter. Stir until chocolate and butter are melted and sauce is smooth.
3. Cool completely. (Sauce can be prepared 3 days ahead. Cover and refrigerate. Bring sauce to room temperature before using.)
4. For crust: Oil 9-inch springform pan. Mix 2 cups crumbs and butter in medium bowl.
5. Press firmly into bottom of prepared pan.
6. Freeze until firm.
7. For filling: Soften chocolate yogurt in refrigerator until spreadable but not melted.
8. Spread in pan and smooth top. Freeze until firm.
9. Spoon 1/2 cup sauce over yogurt and sprinkle with remaining 1 cup cookie crumbs.
10. Freeze until firm.
11. Soften coffee yogurt in refrigerator until spreadable but not melted.
12. Spread in pan. Smooth surface and freeze until firm.
13. Spread 1/2 cup sauce over coffee yogurt.
14. Sprinkle with Almond Roca and freeze until firm.
15. (Can be prepared 3 days ahead. Cover tightly.)
16. Soften cake slightly in refrigerator if necessary. Rewarm remaining sauce over low heat until lukewarm, stirring frequently.
17. Remove pan sides.
18. Cut cake into wedges.
19. Serve, passing warm mocha sauce separately.

mocha sauce, water, sugar, t, choclate, butter, crust, cookie crumbs, unsalted butter, filling, chocolate froz, coffee

Taken from www.epicurious.com/recipes/member/views/skinny-mocha-crunch-yogurt-ice-cream-cake-50181153 (may not work)