Treat the family to this Mississippi Mud Pie recipe this December

For the cookie crust:
450G oreo cookies
7 tbsp butter

For the flourless cake:
4 tbsp butter
170g dark chocolate (70%)
1/2 cup warm water + 2 tbsp espresso coffee powder
pinch salt
1 tbsp vannilla extract
6 eggs separated
1 cup confectioners sugar

For the chocolate pudding:
3/4 cup sugar
1/2 cup cocoa powder
1/4 cornstarch
1/4 tsp salt
4 large egg yolks
2 1/2 cup milk
3 tbsp butter
2 tsp vanilla extract
85g dark chocolate
1 cup heavy cream for topping

How to
For the cookie crust, place cookies in a food processor until finely crumbed. Add melted butter. Line a springform pan with nonstick spray and parchment paper. Pour crumb mixture into the pan and press evenly (even on the sides). Let in cool in fridge for 10 minutes and then cook at 150C for 10 minutes. Let it cool on a wire rack.For the flourless cake place butter and chocolate in a heatproof bowl over water. Let it melt and then remove from heat. Whisk in salt, vanilla and water with coffee powder and set aside.

In the bowl of an electric mixer beat egg yolks and 1/2 cup sugar until light and doubled in volume. Add the chocolate mixture until well combined.

In a clean bowl of an electric mixer whisk the egg whites and 1/2 cup sugar until fluffy.

Using a rubber spatula add 1 cup at the time of egg whites in the chocolate batter bowl. Pour into cooled cookie crust and bake in preheated oven (180C) for 40 minutes. Then let it cool and keep in the refrigerator for 3 hours or more.

For the chocolate pudding whisk together sugar, cocoa powder, cornstarch and salt. Add egg yolks and whisk until combined. Slowly pour in milk (don’t stop whisking!). Place the pan over medium heat and bring to boil, whisking constantly to prevent it from the burning of the bottom.

Boil for 30 seconds and remove from heat. Transfer the pudding on a medium bowl and add butter, chocolate and vanilla extract, whisk until combined. Let stand at room temperature for 15 min and then press a piece of plastic wrap on the surface of pudding to prevent a skin from forming. Chill in refrigerator for at least 3 hours.

Pour pudding on the pan with the cake and for the final touch add some whipped cream on top.

Recipe provided by Ronnie Bee – The Americanized Girl.

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