Mississippi Mudslide Cake

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Base :

  • 30 crushed dark chocolate biscuits
  • 120 g unsalted butter, melted and cooled

+Brownie Layer:

  • 225 g dark chocolate 70-80% cocoa coarsely chopped
  • 240g unsalted butter
  • 200 g caster sugar
  • 220g brown sugar
  • 1 to 2 pinches of salt
  • 10ml vanilla extract
  • 4 large eggs
  • 125g flour

+Chocolate pudding layer:

  • 150 g caster sugar
  • 40g unsweetened cocoa powder
  • 40g flour
  • 1 pinch of salt
  • 2 large egg yolks
  • 500ml whole milk
  • 30 g unsalted butter
  • 20ml vanilla extract


  • 250 ml cold heavy cream


Base :

Preheat the oven to 180°C.

Line & butter 23cm springform pan.

In a large bowl, combine the cookie crumbs and cooled melted butter to butter all the crumbs.

Transferiing to pan & press in an even layer on bottom of pan using a cup.

Put aside.

Brownie Layer:

In a large bowl, melt the chocolate with the butter in a bain-marie. To mix together.

In another large bowl, whisk together the sugar, brown sugar, salt, vanilla and eggs for 1 to 2 minutes until the mixture is frothy and clear.

Pour the melted chocolate mixture into this final preparation and whisk until a homogeneous consistency is obtained. Then fold in the flour evenly.

Pour the batter over the base in the pan and level with a spatula.

Bake for around 40 mins.

Do toothpick test after 35 min

Chocolate pudding layer:

In a bowl, whisk together the sugar, cocoa powder, flour and salt until smooth. Add the egg yolks and a little milk and stir until the mixture forms a thick, smooth paste.

Adding rest milk & whisk to smooth.

Pour into a saucepan and cook over medium heat, 8 to 10 minutes, stirring constantly, until the mixture begins to bubble and thicken.

Removing pan from heat, adding butter & vanilla & stirring to butter is melted and the mixture is smooth.

Assembly :

Pour hot pudding over brownie layer and level top with spatula.

Leave to cool at room temperature for about 1 hour.

Then refrigerate for at least 4 hours.

When ready to serve, whip very cold cream in a medium bowl until stiff peaks form.

Place the pie on a serving platter.

Spread whipped cream on top of pie and sprinkle with cocoa powder.

Serve cold.

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