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Mississippi Mud Pie with Chocolate Fudge Sauce
This is an American classic for a reason, it’s chocolaty, sweet and simply divine!
- Serves: 4 |
- Difficulty: moderate
- Prep Time : 60 mins |
- Cook Time : 60 mins
Ingredients
Chocolate Pastry
110 g butter
2 eggs, 1 full egg + 1 egg yolk
225 g flour
25 g cocoa
Brownie Base
120 g butter, cut into pieces
70 g brown sugar
35 g cocoa powder, plus more for dusting
1 tsp (5 ml) pure vanilla extract
½ tsp (2.5 ml) salt
3 large eggs, separated
100 g castor sugar
35 g flour
Chocolate Custard
115 g dark chocolate, chopped
100 g castor sugar
¼ tsp (1.25 ml) salt
25 g cocoa powder
30 g cornflour
2 C (500 ml) milk
4 large egg yolks
Chocolate Fudge Sauce
300 ml cream
40g sticky brown sugar
175 g dark chocolate
2 C (500 ml) whipping cream, whipped
cocoa, for dusting
Method
Chocolate Pastry
Combine the butter and sugar in a blender and while the motor is still running, add the whole egg and the yolk.
Add the flour and cocoa and blend into a dough. Wrap the pastry in cling wrap and refrigerate for 10 minutes. Press into a 20 cm, deep loose-bottomed tart shell and bake blind for 10 minutes.
Brownie Cake
Melt the butter and chocolate slowly in the microwave – use the defrost setting which is not as powerful, stir regularly to avoid seizing.
Whisk in the dark brown sugar, cocoa powder, vanilla extract and salt. Let the mixture cool slightly and then whisk in the 3 large egg yolks.
In the bowl of a stand mixer, beat the 3 large egg whites until foamy, about 30 seconds. With the motor running, gradually add the castor sugar in a steady stream. Increase the mixer speed to high and continue to beat until you have stiff peaks, about 3 minutes.
Using a silicone spatula, fold the egg white mixture into the chocolate mixture. Sift the flour evenly over the chocolate mixture and fold it in.
Pour the batter into the prepared crust and smooth the top. Bake for 25-35 minutes. The centre of the brownie should still be moist and fudgy. Let the cake cool completely, it will sink slightly as it cools.
Chocolate Custard
Place the chopped chocolate and butter into a medium-sized bowl. Place a sieve over the bowl and set it aside. In a medium saucepan, whisk together the sugar, salt, cocoa powder, and cornflour.
Add the milk slowly, whisking to incorporate it fully. Whisk in the egg yolks.
Heat this mixture over a medium heat, stirring constantly, until it has thickened and just come to a low boil. Continue to cook the custard, whisking, for another minute, then immediately pour it through the sieve, pushing it through with a small spatula.
Let the custard stand for 1 minute, then whisk it together with the butter and chocolate until smooth.
Pour the custard over the cooled brownie. Cover the custard with baking paper, making sure to press it gently into the surface of the custard to avoid a skin forming. Chill until the custard has set completely.
Chocolate Fudge Sauce
Place the cream, butter and brown sugar in a bowl and stir until the butter has melted. Add the chocolate, stirring all the time until it has melted. Allow it to cool.
Just before serving, whip the cream to soft peaks and spoon high dollops over the top of the pie, dust with cocoa powder and drizzle the chocolate fudge sauce over the cream.
