{"id":6909,"date":"2017-03-07T11:36:40","date_gmt":"2017-03-07T11:36:40","guid":{"rendered":"http:\/\/was-koche-ich-heute-rezepte.de\/?p=6909"},"modified":"2021-12-07T09:07:41","modified_gmt":"2021-12-07T08:07:41","slug":"mississippi-mud-pie-muddy-mississippi-cake","status":"publish","type":"post","link":"https:\/\/ichkocheheute.de\/en\/2017\/03\/07\/mississippi-mud-pie-muddy-mississippi-cake\/","title":{"rendered":"Muddy Mississippi Cake"},"content":{"rendered":"

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I bake today:<\/strong> Muddy Mississippi Cake<\/span>
\nPreparation:<\/strong> 30 minutes
\nCooking time:<\/strong> 150 minutes
\nTotal time:<\/strong> 3 hours<\/p>\n

Category:<\/strong> Baking Recipes, Pies & Cake Recipes, American Recipes
\nOur Recipe Rating:<\/strong>
\n\"\"<\/p>\n

\"Muddy

Muddy Mississippi Cake<\/p><\/div>\n

Ingredient for 1 Muddy Mississippi Cake<\/span>:<\/strong><\/p>\n

…for the shortcrust pastry:<\/em><\/p>\n

    \n
  • 250 grams flour<\/span><\/li>\n
  • 150 grams cold butter<\/span><\/li>\n
  • 30 grams cocoa powder<\/span><\/li>\n
  • 30 grams powdered sugar<\/span><\/li>\n
  • Flour for the countertop<\/span><\/li>\n<\/ul>\n

    …for the muddy chocolate layer:<\/em><\/p>\n

      \n
    • 4 eggs<\/span><\/li>\n
    • 175 grams butter<\/span><\/li>\n
    • 350 grams brown sugar<\/span><\/li>\n
    • 50 cocoa powder<\/span><\/li>\n
    • 150 grams dark chocolate<\/span><\/li>\n
    • 1 cup cream<\/span><\/li>\n<\/ul>\n

      …for the topping:<\/em><\/p>\n

        \n
      • 2 cups cream<\/span><\/li>\n
      • 2 sachets vanilla sugar<\/span><\/li>\n
      • 2 sachets cream stabilizer<\/span><\/li>\n
      • 100 grams dark chocolate<\/span><\/li>\n<\/ul>\n

        Kitchen Helper:<\/strong><\/p>\n

          \n
        • 26er springform pan + parchment paper<\/li>\n
        • Mixing bowl<\/li>\n
        • Fork<\/li>\n
        • 500 grams peas for blind-baking<\/li>\n
        • High container to beat cream until stiff<\/li>\n
        • Mixer\/food processor<\/li>\n
        • Cling film<\/li>\n
        • Large pot + suitable bowl for the double boiler<\/li>\n
        • A wire rack\/baking shelf<\/li>\n
        • Rolling pin<\/li>\n
        • Knife to coarsely chop the chcolate<\/li>\n<\/ul>\n

          Instructions:<\/strong><\/p>\n

          Line the bottom of a springform pan with parchment paper. Cut the butter into small pieces, then add all the ingredients for the shortcrust into a mixing bowl & knead with your hands until a smooth dough. Wrap the pastry into a sheet of cling film and allow to rest for 30 minutes in a refrigerator.<\/p>\n

          …for the shortcrust pastry:<\/em><\/p>\n

          Preheat oven to 180\u00b0C (top\/bottom heat). Get the shortcrust out of the fridge and with a rolling pin roll out on a lightly floured working top as round as possible and slightly larger than the springform pan.<\/p>\n

          Carefully lift the rolled shortcrust into the springform pan and line the bottom and about 2 centimeters of the edges with the pastry. Prick the pastry on the bottom several times with a fork, then cover with a baking paper and weight down with about 500 grams of peas. <\/p>\n

          Blind-bake the pastry for 15 minutes in the preheated oven, then get out of the oven, remove the baking paper and peas & bake for an additional 10 minutes. Next, take the springform pan out of the oven and allow to cool completely.<\/p>\n

          …for the chocolate layer:<\/em><\/p>\n

          Melt 150 grams of dark chocolate over a double boiler. Add 350 grams of sugar and 175 grams of soft butter to a mixing bowl and mix with a mixer or a kitchen machine for about 2 – 3 minutes on high speed.<\/p>\n

          Gradually add a total of 4 eggs and mix in each egg individually for about 1 minute. once all eggs are incorporated add 50 grams of cocoa powder and finally add the melted chocolate and 1 cup of cream. Mix everything for about 1 – 2 minutes until a smooth & fluffy chocolate cream.<\/p>\n

          …for the Muddy Mississippi Cake:<\/em><\/p>\n

          Pour the chocolate cream onto the chilled pastry and spread evenly. Then bake the cake in a preheated oven for 45 – 50 minutes, get it out of the oven and allow to cool completely.<\/p>\n

          …for the topping:<\/em><\/p>\n

          Beat until stiff 2 cups of cream along with 2 sachets of vanilla sugar & 2 sachets of cream stabilizer, the set aside. Coarsely chop 100 grams of dark chocolate with a knife.<\/p>\n

          …for the Muddy Mississippi Cake:<\/em><\/p>\n

          Use a blunt knife to ride along the edges of the cake and loosen the springform pan. Carefully lift the cake on a plate and garnish with the prepared cream and the chopped chocolate.<\/p>\n

          Have fun baking!<\/p>\n

          Video Tutorial:<\/strong><\/p>\n

          Watch the video tutorial to see the recipe and the preparation method precisely (German Audio only, English Subtitles available):<\/p>\n