Mississippi mud pie
This pie's name comes from the cakes similarities with the banks of the Mississippi River. It was created after World War II because it was made of simple ingredients that could be found at any supermarket. Today it is a restaurant favourite and tastes much better than it's name suggests!
For the topping:
- 200g (7oz) dark chocolate
- 125g (5oz) butter
- 3 eggs
- 1 tbsp coffee essence
- 150ml (1/4 pint) single cream
- 175g (6oz) dark muscovado sugar
For the pastry case:
- 250g (9oz) plain flour
- 125g (5oz) chilled butter, cubed
- 2-3 tbsp cold water
If you want an extra special touch, you can decorate with rosettes of whipped cream before serving.
- Rub the butter into the flour using your fingertips until it looks like breadcrumbs. Mix in cold water gradually until the mixture binds together to make a soft dough. Wrap the dough and place in the fridge for 30 mins.
- When chilled, sprinkle some flour onto a clean surface and roll out the dough into a circle about 30cm (12in) across.
- Lightly grease a 25cm (10in) loose-bottomed flan tin and line with the pastry, cutting off any excess.
- Bake the pastry case at 200°C/400°F/gas 6 for about 10 mins until the pastry edge begins to brown. Lower heat to Gas 190°C/375°F/gas5 and cook for further 5 mins.
- Meanwhile, break the chocolate into pieces and put into a heavy saucepan with the butter and coffee essence. Heat gently, stirring occasionally till the chocolate and butter have melted. Remove from heat and leave to cool a bit.
- Beat the eggs then add to the chocolate mixture with the cream and sugar. Mix thoroughly.
- Pour into the pastry shell and bake in the oven at 190°C/375°F/gas5 for 30 ? 35 mins till the filling is set. When done, leave to cool.