• Food

Artery occlusion: A crazy cuckoo cake full of surprises

The most corrupt section fights the oppressive heat with a fudge cookie cake full of surprises with a cold and delightful filling that can be shared with everyone. or not

• Pies
• an ice cream
• Kokilida
• Dessert

Ronit Avidan Sheinfeld

From the moment the first cuckoo injured in our hot districts it was clear that a love story had been born here. No more empty casts from biscuits with cheap ice cream, but rich cookies filled with wonderful cream ice cream. Over time, endless home-made versions have been created, but it was precisely the version of the cake that I came across recently and by chance at a home-made birthday celebration. Nitzan, a member of the family, prepared her version of Koklida and Yashar shouted exclamations of admiration. The only problem with a cake consisting of two large cookies is the difficulty in cutting it, so I went into the kitchen for a few experiments at the end of which I came across the above version consisting of two fudge cookies in the brownie style. The trick of course is not to dry them too much, but to remove them from the oven. .

regarding additions course can vary with different types of chocolate, nuts, cranberries, raisins or m & m candies. even the filler can be enriched with espresso coffee-flavored ice cream, peanut butter, peanut butter ice cream, Nutella etc.

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Ingredients

For two fudge cookies 24 cm in diameter:
1 cup flour
200 grams dark chocolate
100 grams butter
4 tablespoons cocoa
1 cup sugar
1/2 teaspoon salt
3 eggs a
handful of chopped walnuts a
handful of cranberries
100 grams chopped chocolate (you can combine white and bitter or milk ) For

ice cream:
500 ml 38% sweet cream (2 packs)
1 pack instant pudding
220 g cream cheese at room temperature
1/4 cup milk
4 tablespoons sugar
Varieties: espresso, 4-5 tablespoons peanut butter or Nutella, 3 tablespoons Dulce de leche

Preparation

1. Fudge cookies: Preheat oven to 170 degrees and meanwhile melt the chocolate and butter in a bain marie or microwave for 30 seconds.

2. Add the sugar and cocoa to the melted chocolate and beat until you get a granular but uniform mixture

. 3. Add the eggs one after the other and beat each time.

4. Add the flour and salt and mix just until absorbed (be careful not to over-mix). Add the toppings (nuts, cranberries and chopped chocolate) and stir twice more.

Line two 24 cm diameter pans with baking paper and divide the batter between the two evenly. For those who have one pan you can bake one after the other. Bake for 10-15 minutes just until a crust forms (be careful not to over-bake and dry result. The layers are relatively thin ).

6. transfer the baked cakes straight into the freezer to avoid Bakery rest and keeping Asisiotn.

7. ice cream : stir the cheese with sugar (if desired additives into an add cheese). Whip the cream with the milk and custard cream is stable. Some of the two cream Oily and smooth.

8. Assembling: After the fudge cookies are completely cold, remove them from the pans and baking paper. Arrange one on a serving pan or return to a cuddly pan, arrange the ice cream on top and close with another cookie. Return to the freezer.

9. Remove from the freezer 15-20 minutes before Serving with a creamy and semi-frozen

texture.For more freezing delights:
homemade cassettes with chocolate biscuit
ice cream cake with sneakers and
Magnum pop-up peanut butter at the port