MISSISSIPI MUD PIE
Recipe created by Tiziana Ricciardi
Ingredients for a 24 cm mold
for the biscuit crust
400 g of dry chocolate biscuits
50 g almonds
180 g of melted butter
for the flourless chocolate cake
60 g of butter
180 g of good quality dark chocolate (with 60% -70% cocoa)
10 g of instant coffee powder
50 ml of espresso coffee, at room temperature
a pinch of salt
1 vanilla bean
6 eggs at room temperature
190 g of sugar
for the chocolate pudding
150 g of sugar
60 g of dark cocoa powder - not sweet
40 g of corn starch
a pinch of salt
4 yolks
600 ml of milk
50 g of butter
1 vanilla bean
90 g of good quality dark chocolate
for the cream topping
1 spoon of sugar
300 g of fresh liquid cream
cocoa powder to taste
Method
Turn on the oven at 150 ° C. Grease a 24 cm springform pan and cover the bottom and sides with baking paper.
for the biscuit crust
Blend the biscuits and almonds with the help of a mixer until you get a powder, melt the butter in a saucepan. Combine the chopped biscuits with the melted butter and mix well. Pour the mixture into the springform pan. Compact well with the back of a spoon both the bottom and the sides of the mold, place in the refrigerator for about 10 min. then put it in the oven and cook for about 10 min. Let it cool down.
for the flourless chocolate cake
Melt the chocolate with the butter in a bain-marie in a saucepan and set aside. Mix the salt, ground coffee, coffee and vanilla bean seeds. Set them aside too.
In a bowl, whip the egg yolks with half of the sugar, helping yourself with whips, until they become swollen and have doubled in volume. Add the melted chocolate, mix, then add the coffee mixture and mix everything well.
Now whisk the whites until stiff in another bowl and add the remaining sugar. Mix the two compounds gradually pouring the first into the second. Gently mix with a spoon. Pour into the mold, over the cooled pie crust.
Bake in the oven for about forty minutes at 170 ° C. The cake will swell a lot then it will deflate in the center when it cools. When it has cooled, cover it with plastic wrap and put it in the fridge for at least three hours.
for the chocolate pudding
in a saucepan mix the sugar, cocoa, corn starch and salt. Add the egg yolks and mix well. Slowly pour in the milk, stirring constantly. Put the saucepan on the stove and bring to a boil, stirring constantly. Boil for 30 seconds then immediately transfer the pudding to a large bowl and add the butter, chocolate and vanilla bean seeds, mix well until the mixture is smooth. Cover with cling film so that a crust does not form as it cools. Let it cool in the fridge for about 3 hours, then mix it and pour it over the cake, making sure it stays inside the biscuit crust and spread it with the help of a spatula. Transfer the cake to the refrigerator for 30 min.
for the cream
whip the cream with the sugar and pour over the cake, sprinkle with bitter cocoa.
