Mississippi Mud Pie

Ingredients for 1 servings:

• 200 g flour
• 25 g cocoa powder
• 50 g sugar
• 125 g butter
• 1 espresso
• 500 g dried peas (or other pulses for blind baking)
• 150 g butter
• 300 g brown sugar
• 1 packet of vanilla sugar
• 4 eggs
• 300 g cream
• 2 tsp sugar syrup, light
• 150 g dark chocolate
• 40 g cocoa powder
• 100 g dark chocolate
• 400 g cream
• 1 pack of cream stiffener

Instructions

Working time approx. 25 minutes; Rest time approx. 45 minutes; Cooking/baking time approx. 1 hour 15 minutes; Total time approx. 2 hours 25 minutes

Chocolate dream made in America

For the dough: In a bowl, mix the flour, cocoa, and sugar. Knead in the softened butter and espresso powder. Shape the dough into a ball, wrap it in cling film, and refrigerate for 30 minutes. Preheat the oven to 190°C. Grease a 28 cm springform pan or quiche dish well. Roll out the dough on a floured work surface and place it in the dish. The edges should be about 3 cm high. You can trim off any excess dough with a knife. Use a fork to poke a few holes in the base. Blind bake the dough. To do this, cut a circle of baking paper and place it on top of the dough. Sprinkle the dried pulses on top so that the dough doesn’t expand during baking and retains its shape. Bake the dough base in the oven for about 25 minutes. Then remove the baking paper and the pulses. For the filling: Mix the softened butter with the brown sugar and vanilla sugar. Add one egg at a time and whisk. Stir in the cream and light sugar syrup. Melt the chocolate in a double boiler or in the microwave and pour it into the butter mixture while stirring. Finally, sprinkle in the sifted cocoa powder. Pour the filling onto the pre-baked dough and bake at 160°C for another 45 minutes. In the meantime, prepare the chocolate shavings. For the decoration: For the chocolate shavings, melt 100g of dark chocolate and spread it thinly in a large baking dish. Now let the chocolate harden again. You can do this by placing the baking dish in the refrigerator for a short time, but not too long. If the chocolate is too hard, the shavings will break when scraped. Use a scraper to form the shavings from the chocolate. The cake should be completely cooled before adding the whipped cream. If the Mississippi Mud Pie is not being served immediately, we recommend using a little cream stiffener, as this helps the cream hold its shape longer. Whip the cream with the cream stiffener and spread it over the cake. Decorate with chocolate shavings.