Mississippi mud pie, a triumph of chocolate

Mississippi mud pie is a triumph of chocolate, a perfect dessert for special occasions whose preparation is truly special.

Directly from the United States comes this dessert which is a real hymn to chocolate . But be careful, if you are on a diet we advise you to go further, the Mississippi mud pie is a calorie bomb destined to explode in front of you! On the other hand, however, you will have the opportunity to taste a unique dessert of its kind made up of three different layers.

In fact, the base of cocoa biscuits is followed by another even richer and more delicious one, again based on chocolate, which is the one that gives the cake its name. Halfway between brownies and pudding , the inside is then topped with a delicious layer of whipped cream. In short, what more do you want?

How to make Mississippi mud pie recipe

1. First, blend the biscuits until they are reduced to a powder. Then add 30 g of sugar and 200 g of melted butter and mix well. Transfer the mixture into a 26 cm diameter springform pan lined with parchment paper on the base and sides, forming the base and the edge, rising by about 3 cm. Cook at 180°C for 10 minutes .
2. In the meantime, dedicate yourself to the inner layer. Melt the remaining butter and mix it with the dark chocolate melted in a bain-marie, the remaining sugar, the vanilla extract and the eggs, added one at a time.
3. Add the coffee dissolved in the hot water and lastly the sifted cocoa powder.
4. Pour everything into the oven and cook at 180°C for 45 minutes. Remove from the oven and let it cool completely before proceeding.
5. Whip the cream with an electric whisk, adding the vanilla extract. Spread it over the cake with a spatula (you don't need to be too precise). If the quantity of chocolate is still not enough for you, you can also add some chocolate flakes.

When it comes to chocolate cakes we certainly don't hold back: here is the sprint version ready in 5 minutes .

storage

Mississippi mud pie can be kept in the refrigerator, well covered in plastic wrap, for 2-3 days. We advise you to bring it back to room temperature before serving.