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Mississippi Mud Pie
Petroeska
Save to BigOven
Category:
dessert, baking
Cuisine:
american
Quite simply the BEST chocolate cake for chocolate lovers. Dark and moist, a bit like a brownie actually. Serve with some whipped cream, or on its own and savour every bite……
- 120 grams digestive biscuits
- 60 grams 70% dark chocolate
- 60 gram butter
For the base:
- 180 grams 70% dark chocolate
- 180 grams butter
- 1.8 dl single cream
- 90 grams dark moscovado sugar
- 90 grams cane sugar
- 4 eggs
- 1 springform of 22 or 24 cm diameter
For the filling:
- preheat the oven at 180 degrees celsius
- put baking paper in the springform so the cake will not stick
- melt the chocolate and the butter for the base “au bain marie” (or in a double boiler, same thing!)
- process the biscuits in a blender or foodprocessor, or simply put them in a plastic bag and bang them into submission with a rolling pin
- combine the biscuits and chocolate/butter mixture and put them in the bottom of the springform
For the base
- Melt the chocolate and butter for the filling, same way as for the base
- beat the eggs with a electric mixer until foamy and lighter in color
- bit by bit, add in both sugars, while you keep on mixing
- add the cream
- when the chocolate is melted, let it cool slightly before adding it to the eggs and sugar
- keep on mixing, but use a lower setting
- mix until combined, do not go on too long
- put the filling on the base, the filling should be a good centimeter under the top of the form because the cake will rise quite a bit in the oven
- put in the oven for 45 minutes. The cake will still be quite wobbly when you take it out, but that will get better when it cools down
For the filling
Prep Time:
45 minutes
–
Cook Time:
45 minutes
Yield:
14
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