Also known as Mississippi Mud Pie, the mud pie o mud cake, depending on the variant chosen, it is a chocolate-based dessert, a classic of the South of Italy United States despite having now become international.
Probably the first thing that strikes the eye, but especially the palate, are the different tasty layers that blend with each other: the crust is made of chocolate biscuits, a layer cooked without flour similar to a soufflé, a soft heart like a pudding, and finally the final closing layer, usually enriched with cream.
The typically American difference between foot e cake it lies in the fact that in the first case the cake includes a wrapping of biscuits or shortcrust pastry, which contains a creamier heart inside; instead, when we talk about cake we refer to a more spongy and soft dessert.
Despite this, many variations of this dessert have been developed over time, so there is a bit of confusion about the difference between one and the other version. Even for some the variant called foot is the one that involves the replacement of dark chocolate with white, whose cream fills the cocoa shortcrust pastry prepared as a base.
A very greedy alternative also sees the addition of a layer of Marshmallows melted on the cake instead of cream.
Even on its origins there is no certain information: it was probably born around the 60s / 70s, although many believe that it was prepared for the first time by housewives during the Second World War, as they needed cheap and easy-to-find ingredients; according to other ideas, however, the first to formalize this dessert was the waitress Jenny Meyer in the 20s a Vicksburg-Natchez in Mississippi. It was probably his idea to associate the cake with the image of the muddy banks of the river from which it takes its name, given the thick and dark coating of the chocolate.
Here is one of the best known recipes.
For the chocolate chip cookie crust:
- Non-stick cooking spray or parchment paper;
- 400 g of chocolate cookies, such as Oreos (about 34 cookies);
- 5 tablespoons unsalted butter, melted.
For the flourless chocolate layer:
- 1/2 stick of unsalted butter;
- 170 g dark chocolate (60 to 70 percent cocoa), chopped (1-1 / 4 cups);
- 1/4 cup strong coffee, room temperature;
- 2 tablespoons plus 1 teaspoon of instant espresso powder;
- 1 tablespoon of pure vanilla extract;
- 1/4 teaspoon of salt;
- 6 large eggs at room temperature;
- 190 g cup of sugar.
For the chocolate pudding:
- 150 g of sugar;
- 60 g of unsweetened cocoa powder;
- 40 g of corn starch;
- 1/4 teaspoon of salt;
- 4 large egg yolks;
- 600 ml of whole milk;
- 3 tablespoons of unsalted butter;
- 2 teaspoons of pure vanilla extract;
- 90 g of dark chocolate (60 to 70% cocoa), finely chopped.
For the whipped cream topping:
- 300 g of fresh liquid cream;
- 2 tablespoons sugar
- cocoa powder to taste
Chocolate Chip Cookie Crust:
Preheat the oven to 300 degrees. Lightly spray the bottom and sides of a 24cm springform pan with cooking spray or cover it with parchment paper.
Blend the cookies until they are finely ground. Mix in the melted butter and transfer the mixture into the mold, compacting the mixture evenly with the back of a spoon on the bottom and even minimally on the sides. Refrigerate for 10 minutes, then cook until dry to the touch, 10 to 12 minutes. Let it cool completely.
Flour free chocolate cake:
Increase the oven temperature to 350 degrees. Melt the butter and chocolate in a double boiler, mix until the mixture is smooth and set aside. In a small bowl, combine the coffee, espresso powder, vanilla, and salt.
Whisk the egg yolks and half of the sugar with a whisk at medium-high speed until you get a dense and almost doubled volume, from 3 to 4 minutes. Add the chocolate mixture until it is well blended, then also the coffee mixture and stir again, until everything is uniform.
In another bowl, beat the egg whites on medium speed until fluffy, about 1 minute. Increase the speed to maximum and gradually add the remaining sugar. Gently incorporate the two compounds with the help of a rubber spatula. Pour everything on the previously cooled crust.
Bake for 40 to 42 minutes at 170 degrees (it may not seem completely cooked, initially the cake swells in the center and then deflates when cooled); let it cool completely. Wrap the cold mold with plastic wrap and refrigerate at least 3 hours or overnight.
Mix together the sugar, cocoa, cornstarch and salt in a medium bowl. Add the egg yolks and mix, then the milk, without stopping to mix the mixture. Bring everything to a boil over medium heat, stirring constantly to avoid burning. Boil for 30 seconds, then remove from heat and mix everything by adding butter, vanilla and chocolate, until completely smooth and uniform. Transfer to a bowl and cover it with a transparent film, pressing directly on the surface to avoid the formation of crusts. Let it cool to room temperature.
Then pour the pudding on the cake, spreading on the edges of the biscuit crust with a spatula, and cover with cling film and refrigerate until cold, at least 3 hours.
Whipped Cream Topping:
Whip the cream on medium-high speed for about 1 minute, making it high. Gradually add the sugar; cover the last layer of pudding with cream and sprinkle everything with cocoa to taste. Serve immediately, or refrigerate, covered with cling film, for up to 2 days.
In short, with more or less layers, what is certain is that this dessert will not disappoint you!
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