You may also like
Categories:
chocolate sandwich cookies unsalted butter butter chocolate Espresso powder coffee vanilla eggs sugar sugar cocoa cornstarch salt egg yolks milk unsalted butter vanilla chocolate Simple
Viewed: 100 - Published at: 9 years agoIngredients
- 16 ounces chocolate sandwich cookies such as Oreos (36 to 40 cookes), crushed
- 5 tablespoons unsalted butter, melted
- 4 tablespoons ( 1/2 stick) unsalted butter
- 6 ounces good-quality dark chocolate (60 to 70%), chopped
- 2 tablespoons plus 1 teaspoon instant espresso powder
- 1/4 cup strong coffee, at room temperature 1/4 teaspoon salt
- 1 tablespoon pure vanilla extract
- 6 large eggs, separated, at room temperature
- 1 cup sugar
- 3/4 cup sugar
- 1/2 cup dark unsweetened cocoa powder (like Valrhona)
- 1/4 cup cornstarch
- 1/4 teaspoon salt
- 4 large egg yolks
- 2 1/2 cups whole milk
- 3 tablespoons unsalted butter
- 2 teaspoons pure vanilla extract
- 3 ounces good-quality dark chocolate (60 to 70%)
- Simple Whipped Cream
Method
- To Make the Chocolate Cookie Crust:
- Preheat the oven to 300 degrees F. Lightly spray a 9-inch springform pan with nonstick cooking spray.
- Line the pan with parchment paper and lightly spray the parchment and sides of the pan.
- In a food processor, grind the cookies to a very fine crumb.
- You should have about 3 1/2 cups.
- Put the crumbs in a small bowl.
- Pour the melted butter over them and mix with a rubber spatula until well combined.
- Turn the crumb mixture into the prepared pan and press it into the bottom and up the sides, leaving about 1/2 inch between the top of the crust and the top of the pan.
- Use the back of a large spoon to get an even layer of crust.
- Place the pan in the freezer and let the crust set for about 10 minutes.
- Bake the crust in the oven until it is dry to the touch, about 10 minutes.
- Transfer the pan to a wire rack and let cool.
- To Make the Flourless Chocolate Cake:
- Increase the oven temperature to 350 degrees F.
- Using a double boiler or microwave, melt the butter and chocolate together.
- Set aside to cool.
- In a small bowl, whisk together the espresso powder, coffee, salt, and vanilla.
- Set aside.
- In the bowl of a standing mixer fitted with the whisk attachment, beat the egg yolks with 1/2 cup of the sugar until the mixture is light and has almost doubled in volume, about 5 minutes.
- Add the chocolate mixture and beat until just combined.
- Scrape down the sides and bottom of the bowl and mix on low speed for 5 seconds.
- Add the coffee mixture and beat until just combined.
- Scrape down the sides and bottom of the bowl and mix on low for 5 seconds.
- In a clean bowl fitted with the whisk attachment (or you can elect to do this step by hand if you are feeling strong), beat the egg whites until foamy.
- Gradually increase the speed to high and add the remaining 1/2 cup sugar, beating until soft peaks form.
- Scoop 1 cup of the egg whites into the chocolate mixture.
- Use a rubber spatula to gently fold in the egg whites.
- After about 30 seconds of folding, add the remaining egg whites and continue folding until they are almost completely combined.
- Do not rush the folding process, work gently, and take care not to overmix.
- Pour the batter onto the cooled cookie crust and bake for 38 to 42 minutes, until the cake is set but still jiggles slightly.
- It might not appear to be completely cooked.
- Transfer it to a wire rack and cool completely.
- (As it cools, the cake will deflate in the center and look sunken.
- Do not despair, this is just the way it settles.)
- Tightly wrap and refrigerate the cake for at least three hours or overnight.
- To Make the Chocolate Pudding:
- In a medium saucepan, whisk together the sugar, cocoa powder, cornstarch, and salt.
- Add the egg yolks and whisk until combined.
- The mixture will look like a thick paste.
- Slowly pour in the milk, whisking constantly.
- In a saucepan over medium heat, bring the mixture to a boil, whisking constantly to prevent it from burning on the bottom of the pan.
- Boil for 30 seconds, then transfer it to a medium bowl.
- Add the butter, vanilla, and chocolate and whisk until combined.
- Continue to whisk for a few more minutes to cool the mixture slightly.
- Let the pudding stand for 15 minutes at room temperature.
- Press a piece of plastic wrap directly onto the surface of the pudding to prevent a skin from forming, and chill it for at least 3 hours.
- To Assemble the Mississippi Mud Pie:
- Stir the pudding to loosen it, then pour it on top of the cake, making sure to stay inside the cookie-crust border.
- Use an offset spatula to spread the pudding into an even layer.
- Return the cake to the refrigerator for at least 30 minutes while you prepare the whipped cream topping.
- Spread whipped cream across the pudding layer, all the way out to the sides, unmold the cake, and serve it immediately.
- The cake can be kept, covered, in the refrigerator for up to 2 days.