I can't really think of a Mississippi Mud Pie, let alone type about it, without thinking of Matilda and Miss Honey....m i s s i s s i p p i. And then there's Bruce Bogtrotter and his triumphant cake munching...but here's the thing, I don't think even Matilda could help Bruce get through this beast of a pie in one sitting.
And let's be clear of the context...if you've ever say to me 'mmm it's nice but, myyy, it's awfully rich'...we probs aren't be friends anymore...I most likely cut you out for good. Because come ON, what sort of dessert wimp are you...try harder.
So now I've clarified my commitment to sugar endurance (if it weren't already clear), you will understand that when I say 'serve this is smaller portions than you naturally would' I really really mean it and am not just lacking dessert stamina. I'm not very good at following my own advice though, because this pie is heaven on a plate and I don't want LESS...so my tactics are run harder and eat tofu for tea.
This pie heaven is dedicated to little sis, whose birthday it was over the weekend, and while I know she will never make it herself (hangs head) I hope the rest of you do, because, myy this is NICE and really RICH. Mmmm. With Love and Cake.
Mississippi Mud Pie.
recipe adapted from delicious. magazine
A few notes:
- Alcohol wise, I used cherry brandy because it seemed best out of what I had...rum is traditional as far as I understand, but Bourbon seems like it would work well too.
- If you want the mousse super firm, and therefore able to maintain it's shape better than mine has for serving fancyness, it might be worth putting the cake in the freezer for 15 minutes or so.
- When I say espresso powder I mean espresso powder, which is not the same as instant coffee.
Serves plenty...at least 10
You will need
1 x 23cm loose-based or springform cake tin, greased and based lined
For the base
75g butter, melted
For the cake
200g dark chocolate
1 tbsp espresso powder
50ml cherry brandy
150g caster sugar
3 large eggs
2 tsp vanilla extract
50g golden syrup
30g plain flour
For the mousse and top
550ml double cream
250g dark chocolate, plus extra to decorate
4 eggs, separated
80g icing sugar
- First we'll make the base. Whizz the Oreos to a powder in your food processor.
- Add the melted butter and pulse together.
- Tip into your cake tin and press down to a smooth compact layer.
- Chill in the freezer while you get on.
- Now we make the cake. Preheat the oven to 180°c.
- Melt the chocolate, espresso powder, cherry brandy, butter and salt in a medium sized pan over a low heat.
- When it's turned into a glossy chocolate sauce whisk in the sugar.
- Remove from the heat and whisk in the eggs, one at a time, followed by the vanilla, golden syrup and flour.
- Pour the batter into the cake tin over the Oreo base and bake for 30-35 minutes; until firm to the touch.
- Leave to cool completely in the tin...this will take a good couple of hours.
- When the cake's cool it's time to make the mousse topping. First put 250ml of the double cream and the chocolate in a heatproof bowl and set over a pan of barely simmering water to allow it to melt slowly.
- When melted and glossy, whisk in the egg yolks one at a time.
- In a clean bowl, whisk up the egg whites with 30g of the icing sugar until stiff peaks form.
- Fold the whites into the chocolate mixture, a dollop at a time, until you have a billowy mousse.
- Spoon the mixture over the cake and chill for a good couple of hours or overnight if you can.
- When it's time to serve, whip up the double cream with the rest of the icing sugar and dollop over the cake.
- Turn it out and serve in smaller portions than you would naturally...this is a beast that packs a rich punch.