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RECIPES

Mississippi Mudslide Cake

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Mississippi Mudslide Cake

Base

30 dark chocolate cookies, crushed

120 g unsalted butter, melted and cooled

Brownie layer

225 g dark chocolate 70-80% cocoa, coarsely chopped

240 g unsalted butter

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200 g Icing sugar

220 g sugar

1 to 2 pinches of salt

10 ml vanilla extract

4 eggs

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125 g flour

Chocolate pudding layer

150 g Icing sugar

40 g unsweetened cocoa powder

40 g flour

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1 pinch of salt

2 large egg yolks

500 ml Milk

30 g unsalted butter

20 ml vanilla extract

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Decoration

250 ml cold cream

 

Preparation

Step 1

Preheat the oven to 180 °C. Line and grease a 23cm springform pan with butter. In a bowl, combine the cookie

crumbs and cold, melted butter so that all the crumbs are covered. Pour into the pan and use a cup to press an

even layer onto the bottom of the pan. Put aside.

Step 2

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Brownie

layer: In a bowl, melt the chocolate with the butter in a water bath. Mix. In a large bowl, whisk together the sugar,

brown sugar, salt, vanilla, and eggs until the mixture is fluffy and clear, 1 to 2 minutes. Pour the melted chocolate

mixture over this final preparation and stir until smooth. Then fold all 4 evenly.Pour the dough into the bottom of

the mold and smooth it out with a spatula. Bake for about 40 minutes. After 35 minutes, do the toothpick test (if

it comes out dry, the cake is done; if it is moist, continue baking).

Step 3

Chocolate Pudding Layer: In a bowl, stir together the sugar, cocoa powder, flour and salt until smooth. Add egg

yolks and a little milk and mix until a thick, smooth paste forms.Add the remaining milk and stir until smooth.

Pour into a saucepan and cook over low heat, stirring constantly, until the mixture begins to bubble and thicken,

8 to 10 minutes. Remove the pan from the heat, add the butter and vanilla and stir until the butter is melted and

the mixture is smooth.

Step 4

Assembly: Pour the hot pudding over the brownie layer and smooth the top with a spatula. Let cool at room

temperature for 1 hour.Then refrigerate for at least 4 hours. To serve, whip the very cold cream in a bowl until stiff

peaks form. Place the cake on a serving platter. Spread whipped cream on the cake and sprinkle with cocoa

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