Mississippy Mud Pie

Dessert inspired by an English yoghurt variety. Going for the original Mississippy Mud Pie, this is an awesome chocolate and coffee liquor cake, without the yoghurt.

The real thing

Fresh back from holiday in England, where the yoghurt variant Mississipi Mud Pie was a big hit with us; so I had to try the real thing. Not half bad, says I :-) This could very well grow to be addictive. Right from the beginning, when mixing the chocolate, coffee and liqueur, the smells are totally wonderful.

recipe: Mississippy Mud Pie

This is for a small 17 cm round (loose-bottomed) cake tin – mine has 9 cm high sides.

cake:

150 g self-raising flour
150 g butter
100 g chopped dark chocolate
275 g caster sugar
150 ml hot water
50 ml Kahlua coffee liqueur
1 tbsp instant coffee
15 g cocoa powder
2 small eggs

..and some cacao and grated chocolate for topping.

Method

Prepare the cake tin with a bit of margarine and line it with baking parchment. Combine butter, chocolate, sugar, water, coffee liqueur and instant coffee in a saucepan. Slowly heat the mixture until the chocolate has melted. Pour into a mixing bowl and leave to cool a bit. Then stir in flour mixed with cocoa, and eggs. Mix with a fork. Pour the mixture into the prepared tin.

Bake in a pre-heated oven, 160°C, for about 1½ hours. Cover with alu foil for the last 10 to 15 minutes to prevent the topping getting too brown too soon. Leave to cool in the tin, then turn out and cool completely before dusting with cocoa powder and some grated chocolate.