In this cake recipe with step by step photos you will see how from dry mixes you can bake an unusual cake based on the famous sauce Guacamole. For the basis of the cake, you can take a ready-made chocolate biscuit, and make a bowl from it that looks like a cauldron, you will need to cut it off all unnecessary. To simulate a porous texture, a sprinkle is taken from crushed chocolate chip cookies. And on top of it is sweet mass of vanilla ice cream. Thus, said sauce turns into a sweet dessert. Basalt Mortar Molkachete with pestle-mute (mex. tejolote) is used to preparation of Guacamole sauce, grinding in it gives a special текстуру. 
Time: 1hour. 45 minutes Difficulty: easy Servings: 8 – 10 In the recipes volumetric containers are used in volume: 1 cup (tbsp.) – 240 ml. 3/4 cups (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (Art.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 460 gr. dry mix for making chocolate cake
- 450 gr chocolate glaze
- 12 chocolate chip cookies chopped in a food processor sandwiches
- 500 ml softened vanilla ice cream
- Green, yellow and red food coloring, for staining
- 1/4 Art. chopped red and / or candied green cherries
- Pita chips with cinnamon and sugar, for serving
Recipes with similar ingredients: cupcake mix, cookies biscuit, vanilla ice cream, cherry
Recipe preparation:
- Preheat the oven to 180 ° C. Sprinkle a heat resistant bowl 2.5 ml. culinary spray. Put paper liners in 3 cupcake recesses.
- Prepare a dry chocolate mix for making muffins as written in the instructions on the package. Fill the recesses in 2/3 cupcake pan, then pour the remaining mass into prepared bowl. Large biscuit will serve as the basis for vat, and the little cupcakes will be his legs.
- Bake muffins for 18 minutes and a bowl-shaped biscuit – 50 min. until the toothpick inserted in the center is clean. Give cool off. Remove the bowl from the biscuit and remove the cupcakes from the pan; put in the freezer for 20 minutes.
- Put a large biscuit on the packing cardboard confectionery so that it stands with the wide part up. Use a fruit knife to cut out the middle, about 2.5 cm. From edges to make room for guacamole.
- Cover the top and sides of the biscuit with chocolate icing.
- Sprinkle chocolate crumbs on top of the icing.
- Turn the biscuit onto another cardboard upside down. icing the bottom of a cup-shaped biscuit. Crop tops cupcakes to make them even, and attach to the bottom of the bowl, spreading glaze on all sides.
- Sprinkle the whole cookie crumbs over the icing surface. Put in the freezer.
- In a softened ice cream, add 14 drops of green food dye, 8 drops of yellow and 2 drops of red, for staining in green like guacamole. Add candied cherries.
- Place the cake and sprinkle the indentation with chocolate crumbs. cookies, then fill it with ice cream with cherries. Put in freezer for at least 1 hour. Serve Guacamole Cake with chips sprinkled with cinnamon and sugar.
