Mississippi Mud Pie

Ingredients for 1 servings:

• 250 g flour
• 40 g sugar
• 15 g cocoa powder
• 1 pinch of salt
• 140 g butter, cold
• 2 tbsp water, cold
• 180 g butter, soft
• 175 g brown sugar
• 75 g white sugar
• 30 g cocoa powder
• 4 eggs
• 150 g chocolate
• 300 g cream
• 125 g chocolate coating
• 100 g cream

Instructions

Working time approx. 1 hour; Rest time approx. 3 hours; Cooking/baking time approx. 1 hour 25 minutes; Total time approx. 5 hours 25 minutes

my version of the classic

For the dough, mix the flour with the cocoa powder, sugar, and salt. Add the butter in small pieces and rub it into the flour mixture with your fingers. Add a few tablespoons of cold water and knead until you have a soft, smooth dough. Shape the dough into a flat ball, wrap it in cling film, and refrigerate for 20 minutes. In the meantime, preheat the oven to 190°C, grease a 26 cm tart or springform pan and line it with baking paper. Trim any excess baking paper edges about 2 cm above the pan. Pour the dough into the pan and either roll it out or press it flat with your hands, creating a very high edge. Prick the base firmly with a fork and press the edges down firmly with the back of a fork. Bake in the oven for 25 minutes. For the filling, cut the butter into pieces and place it in a bowl. Add both types of sugar and mix well. Sift in the cocoa powder and mix well. Whisk the eggs in a bowl and gradually add to the butter mixture. Break the chocolate into small pieces and carefully melt it in the microwave or in a double boiler. Whisk until smooth, slowly adding the cream until well blended. Add the chocolate cream to the remaining mixture and whisk for 2 minutes. Remove the baking dish from the oven and reduce the oven temperature to 160°C. Pour the filling onto the pre-baked crust and bake the cake for another 50-60 minutes. Then remove from the oven and let it cool completely. For the topping, melt the chocolate coating according to the package instructions, either in a double boiler or in the microwave. Whip the cream until slightly stiff and fold it into the slightly cooled chocolate coating. Spread the mixture over the pie and smooth it down. Garnish with chocolate shavings, if desired, and refrigerate until ready to serve. Tip: The pie will shrink slightly in the middle. If you like, you can make more chocolate mousse for the topping. For me, this amount was just enough to fill and smooth out.