Mississippi Mud Pie

Chocolate Dream Made in America

Ingredients:

For the dough:
200 g   Flour
25 g    Cocoa powder
50 g    Sugar
125 g  Butter
1    Espresso
500 g  Peas, dried (no other legumes for blind baking)
   For the filling:
150 g  Butter
300 g  Sugar, brown
1 pack Vanilla sugar
4     Ei (s)
300 g  Cream
2 tsp   Sugar syrup, light
150 g  Chocolate, bittersweet
40 g   Cocoa powder
  For the decoration:
100 g  Chocolate, bittersweet
400 g  Cream
1 pack  Sahnesteif

Preparation

Working time: about 25 min / ca 1 hr 15 mins Rest time: 45 min / Difficulty: / Condensing p.

For the dough:

In a bowl, combine flour, cocoa and sugar mix. Now the soft butter and knead the espresso. Shape the dough into a ball and wrapped in cling film for 30 minutes put in the fridge.

Preheat the oven to 190 ° C preheat.

A Spring or quiche dish with 28 cm diameter grease well. Roll out the dough on a floured work surface and place into the mold. The edge should be about 3 inches high. You can cut off excess dough with a knife. With a fork, you prick a few holes in the ground.

Bake the pastry blind now. For this you cut out a circle of baking paper and place it on the dough. Then sprinkle the dried legumes, so that the dough does not rise during baking and retains its shape.

Now bake the pastry for about 25 minutes in the oven. After you remove the baking paper with the legumes.

For the filling:

The softened butter with the brown sugar and vanilla sugar. Add one egg at a time and whisk. The cream and the light sugar syrup and stir.

The chocolate in a bain-marie or in the microwave to melt and pour into the butter mixture while stirring. Finally, also can sprinkle in the sifted cocoa.

Pour the filling onto the dough and pre-baked at 160 ° C and bake for another 45 minutes.

In time, the chocolate shavings prepare.

For the decoration:

Melt the chocolate chips 100 g dark chocolate and spread thinly in a large casserole dish. Now let the chocolate harden again. To do this you can just put the baking dish in the refrigerator, but not for too long. If the chocolate is too hard to break when scraping the rasps.

With a scraper made of chocolate now form the rasps.

The cake should be cooled completely before the whipped cream comes out. If the Mississippi mud pie is not served directly, somewhat cream stabilizer is recommended to take because the cream stays in shape so long.

Whip the cream with the cream stiff and spread on the cake. Garnish with grated chocolate.