Mississippi Mud cake

Ingredients for Mississippi Mud cake

Instructions for Mississippi Mud cake

To prepare the Mississippi Mud cake recipe, please follow these instructions:

Bottom: the first Preheat the oven to 150 degrees and butter a 22 cm spring form.
2. Blend the biscuits and grease together to a steady amount.
3. Press mixture into the mold by about 1.5 cm to the top of the mold. Smooth with the back of a spoon.
4. Let the bottom settle in the freezer for 10 minutes, then bake for 10 minutes. Let it cool off.

Chocolate Cake: 1st Increase the heat in the oven to 175 degrees. Melt chocolate and butter in the microwave. Set aside and allow to cool.
2. Whip coffee powder, coffee, salt and vanilla extract together in a small bowl. Set aside.
3. Whip with chopsticks 120 g of sugar with egg yolks until the volume has doubled. Add the chocolate mixture and gently mix together. Add the coffee mix whip at the lowest speed quite short.
4. Whip egg whites stiff. Add the rest of the sugar (120 g) until spikes can form.
5. Gradually mix the egg mixture with the chocolate mixture.
6. Pour the mixture on the bottom and back for approx. 40 min until the cake has settled, but still bleeds easily. Seal with foil and put it in my refrigerator. 3 hours.

Chocolate Pudding: 1st Mix sugar, cocoa powder, corn starch and salt in an intermediate pot. Add egg yolks and whip it together. Add milk while stirring.
2. While stirring, mix the mixture between heat for about 30 seconds and pour it into a bowl.
Add butter, vanilla extract and chocolate and whisk it together. Whip for the sake of cooling and then leave the bid for 15 minutes. At room temperature. Press foil on the surface to prevent shells. Let it cool down. 3 hours.

Pour the bowl evenly on the cake using a spatula and let it cool for 30 minutes.