Name: Mississippi mud pie
Yield: 14 servings
Cuisine: Bake
Ingredients: 250.00 g flour cake; 50.00 g icing sugar; 140.00 g butter diced; 2.00 eggs just the yolks; 15.00 ml water; 175.00 g butter softened; 360.00 g brown sugar soft; 4.00 eggs; 35.00 g cocoa powder; 250.00 ml cream; 5.00 ml vanilla essence; 200.00 g dark chocolate melted; 500.00 ml cream fresh, whipped

Recipe Disclaimer

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Ingredients (13)

PASTRY

250.00 g	flour — cake
50.00 g	icing sugar
140.00 g	butter — diced
2.00	eggs — just the yolks
15.00 ml	water

FILLING

175.00 g	butter — softened
360.00 g	brown sugar — soft
4.00	eggs
35.00 g	cocoa powder
250.00 ml	cream
5.00 ml	vanilla — essence

CHOCOLATE CURLS

200.00 g

dark chocolate — melted

TOPPING

500.00 ml

cream — fresh, whipped

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Method:

1. PASTRY: Sift the flour and icing sugar into a bowl. Rub in the butter with your fingertips, or use a processor, until the mixture resembles fine breadcrumbs. Stir in the egg yolks and enough water to make a soft dough. Wrap in plastic wrap and chill in the fridge for 30 minutes. Roll out the pastry on a lightly floured work surface until it’s large enough to line a lightly greased 28 cm flan tin.
2. FILLING: Cream together the butter and sugar until light and fluffy then gradually beat in the eggs. If the mixture starts to separate, stir in a little of the cocoa. Stir in the cream with the remaining cocoa powder and vanilla essence. Pour filling into prepared pastry shell.
3. Place flan tin on a baking tray and bake in preheated 180 ºC oven for 45 minutes. Remove from oven and leave to cool.
4. CHOCOLATE CURLS: Spread the melted chocolate on the back of a clean baking sheet and leave to set. Hold a long sharp knife at a 45° angle, and pull it along the chocolate to shave off thin scrolls. Keep them in the fridge until ready to use. (Alternatively you could grate the chocolate.)
5. TOPPING Pile the cream onto the filling and decorate with chocolate curls.