In childhood, everyone made mud cakes. Now you can do it in this adult way and cook the so-called mud cake “Landslide” for the party. The dish is attributed to American cuisine. This dessert with alcohol is perfect for any time of the year, but it will especially please in the summer, because for its preparation practically no oven required and served cold. 18 + Excessive drinking alcohol is harmful to your health! Share with друзьями: 
Time: 7hour. 45 minutes Difficulty: easy Quantity: 1 pie (23 cm.) In recipes use measured containers with a volume of: 1 glass (tbsp.) – 240 ml 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cups (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp. l.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Contents
Ingredients for the recipe:
Cocktail mix
- 1/3 Art. coffee liqueur e.g. Calois
- 1/3 Art. cream liqueur e.g. Baileys Irish Cream
- 1/3 Art. vodka
Chocolate chip crust
- 2 tbsp. l chocolate-coated espresso coffee beans (approximately 16 pcs)
- 2 tbsp. l Sahara
- 20 pcs. chocolate waffle cookies
- 4 tbsp. l (60 gr.) Butter, melt
Fondant and filling
- 1 tbsp. hot finished chocolate sauce
- 1,000 ml. coffee ice cream
Whipped cream
- 2 tbsp. l corn syrup
- 2 tsp cocoa
- 1 tbsp. fat cream
- Special equipment: pastry bag with a large sprocket nozzle
Recipes with similar ingredients: coffee liqueur, Baileys liqueur, vodka, coffee, sugar, waffle cookies, chocolate cookies, butter cream, chocolate syrup, ice cream, coffee ice cream, syrup, cocoa cream
Recipe preparation:
- For a cocktail mix: mix coffee liquor together, creamy liquor and vodka.
- For chocolate chip crust: Preheat oven to 175 ° C. Sprinkle well with a cooking spray 23 cm baking dish.
- Punch coffee beans and sugar in a food processor until finely ground consistency. Add chocolate chip cookies and also finely chop. Pour in melted butter and punch until the crumbs are wet. Distribute in advance prepared mixture, tightly pressing it to the bottom and bortikam. Bake until cooked, about 8 minutes (if crusted rises, you can press it with a spoon). Give the cake completely cool on a wire rack.
- For fudge and toppings: heat chocolate sauce in microwave until it becomes fluid, about 1 minute. Mix with a whisk with 3 tbsp. l cocktail mix.
- Leave the ice cream for 5 minutes at room temperature. At using a large knife with cloves, cut a quarter from it and free from packaging, put in a blender. Add 0.5 tbsp. + 2 tbsp. l cocktail mixture and beat until you get a consistency a very thick milkshake. Pour contents immediately blender on a cooled cake and place for 15 minutes in the freezer.
- Use a pastry spatula to apply fondant over pirogue. Cover the top with foil and return to the freezer. Leave the pie is there until completely frozen, at least 6 hours or night.
- For whipped cream: in a planetary mixer cup, equipped with a whisk at medium speed, whisk corn syrup, cocoa powder and the remaining 3 tbsp. l cocktail mixture to a homogeneous consistency. Pour in fat cream, increase speed to moderately high and continue to drive until education steady peaks. Transfer whipped cream into a pastry bag with with a large asterisk nozzle, decorate them with decorative pie curls, return to the freezer until serving.
