Mississippi Mud Pie

Ingredients for 1 servings:

• 225 g flour
• 25 g cocoa powder
• 150 g butter
• 25 g sugar
• 2 tbsp water, cold
• 175 g butter
• 350 g sugar, brown
• 4 eggs, lightly beaten
• 4 tbsp cocoa powder, dark
• 150 g chocolate (dark chocolate)
• 500 ml whipped cream
• Chocolate shavings

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Knead the first 5 ingredients into a dough and line a 26cm springform pan or tart pan with it. If you like, you can cover the dough with aluminum foil, weigh it down with dried peas, and blind bake for 15 minutes at 190°C. I don’t usually do this, and it still works wonderfully! For the filling, cream the butter and sugar until light and fluffy, then gradually stir in the eggs and cocoa powder. Melt the chocolate and stir in 300ml of the whipping cream. Pour the filling onto the dough and bake the cake at 180°C for 45-50 minutes, until the filling is set. Then let the cake cool completely. Whip the remaining whipped cream until stiff peaks and spread over the cake. Decorate with grated chocolate and refrigerate until ready to serve.