Missouri Mud Pie

Ingredients for 1 servings:

• 200 g flour
• 25 g cocoa powder
• 125 g butter
• 25 g sugar
• 2 tbsp water
• 125 g dark chocolate, min. 70%
• 75 g dark chocolate
• 175 g butter
• 4 eggs
• 100 g sugar
• 75 g brown sugar
• 4 drops butter-vanilla flavoring
• 75 g cocoa powder
• 350 ml cream
• 150 ml cream
• 100 g dark chocolate
• Chocolate decoration, as desired

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

Extra-chocolaty variation of the American classic Mississippi Mud Pie

Grease a 26 cm springform pan and chill. Prepare the shortcrust pastry and line the pan with it, leaving a rim of about 2.5 cm. Place the pan in the refrigerator. Melt the chocolate in a double boiler and stir in the butter. Meanwhile, preheat the oven to 180°C (top/bottom heat). Beat the eggs until frothy, then add both types of sugar and continue beating until the mixture becomes thick and creamy. Add the chocolate mixture with the flavoring and cocoa and stir in. Gradually add the cream. Pour the mixture onto the prepared pastry and bake in the preheated oven for about 45 minutes. Meanwhile, bring the cream for the topping to a boil and let it cool briefly. Chop the chocolate, then add it to the cream and stir until melted. Let the mixture chill thoroughly in the refrigerator. Let the finished pie cool completely first. Then briefly whip the prepared chocolate cream, spread it over the surface, and garnish with grated chocolate, if desired. It tastes best at room temperature, of course, and will keep well for a few days, even if it’s still nicely chilled! It might also taste fantastic warm without any topping! This version is especially suitable for chocolate junkies, by the way. If you prefer something sweet, you might want to replace the dark chocolate with sweeter chocolate, reduce the cocoa, or increase the sugar content.