Mocha Moose Cake By William Blaylock
Yield
16 piecesPrep
10 minCook
30 minReady
40 minLow Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | quart |
cream
real |
*
|
| 1 | package |
yogurt
starter |
*
|
| 1 | ounce |
unsweetened chocolate
unsweetened, dark |
|
| ¼ | cup |
cocoa powder
|
|
| 1 | package |
gelatin, unflavored
unflavored |
|
| 2 | cups |
brown sugar
|
*
|
| 2 | each |
pie shell (9 inch)
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 0.9 | l |
cream
real |
*
|
| 1 | package |
yogurt
starter |
*
|
| 28.9 | ml/g |
unsweetened chocolate
unsweetened, dark |
|
| 59 | ml |
cocoa powder
|
|
| 1 | package |
gelatin, unflavored
unflavored |
|
| 473 | ml |
brown sugar
|
*
|
| 2 | each |
pie shell (9 inch)
|
|
Directions
heat cream to 180 degrees and hold for 5 mins.
add chocolate, coco and geletain.
cool to 110 degrees. add yogurt starter, and stir well (but not enough to solidify the cream). culture for 8 hours at 70 to 100 degrees. chill for 8 hours. if you are in a hurry or lazy (like I usually am) reheat to about 80 degrees and add the brown sugar. whip to stiff peaks and pour into two pie crusts. freeze for at least 1 hour before serving.
