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300g cookies (store bought)
100g melted butter
175g dark chocoloate
85g butter
4 free range eggs
100g demerara sugar
200 ml double cream
The top layer
150 g dark chocolate (or 1/2 milk / 1/2 dark)
150 ml double cream
45 ml honey
175g icing sugar
Springform of 24/25 cm
The best chocolate cake is for our young snazzie bakers like Maatje and Jay - and for us as well - the Mississippi Mud Pie. Originally this Pie (say Paai) comes from the Southern United States, but we give it a little Dutch twist. Today Maatje bakes and Jay takes care of the control and the decorations, for which we are truly thankful!
How to make a Mississippi Mud Pie
Start by making the pie crust
Weigh the right amount of butter.
Let the butter melt.
Beat the cookies to coarse crumbs.
Fold in the melted butter.
Lightly grease the spring form.
Put the crumbs in the tin and press firmly.
Place the baking tin in the fridge for 1 hour.
This is how to make the filling
Melt the butter au bain marie in a bowl on a pot hot water.
Weigh the chocolate and break it into small pieces.
Add the chocolate, stir and remove it from the heat.
Break the eggs into a bowl and add the sugar.
Beat the mixture for 5-6 mins. until thick and creamy.
Fold the almost stiff whipped cream into the egg mixture.
Briefly and lightly fold in the cooled chocolate.
Preheat the oven to 180°C
Fetch the cooled pie bottom from the fridge and pour the filling on top
Place the form in the middle of the oven.
Bake the pie for 40 - 50 minutes.
Let the pie cool in the form on a rack.
Meanwhile you make the top layer
Pour the cream into a large saucepan.
Add the pieces of chocolate and the honey.
Sieve the icing sugar into the saucepan as well.
Place the pan on medium heat and stir until it's glossy.
Allow the mixture to cool for 5 minutes then pour it over the pie.
The toplayer should look smooth and shiny, let the cake set for one hour.
If you place the pie in the fridge it will be sooner.
The pie is done, the form may be removed.
Maatje grates the chocolate topping.
Together they sprinkle the top of the pie.
To make sure the pie stays in shape we place it on the plate with the metal bottom underneath.
Finally they place together a ring of tiny golden balls on the pie.
The mini's are very proud of their hard work, as they very well should!
We wish everyone who celebrates tonight a wonderful Thanksgiving!