Sunday, 4 March 2012

Mind blowing Mud Pie


 The other day, the babies and me were watching "Up" and it got me thinking about what we did when we were kids. Often climbing up trees, going on mini adventures but especially making mud pies. So this was a little nostalgic, but this time a hell of a lot tastier! Not that we often ate the mud pies we made, but actually when I was a kid, that was probably one of the foremost things that gave me a love of food. Mud pies and desserts made with mashed up rose petals, daisies, dandelions and water. They weren't really a success either, but our hearts and our instinct for hunting for food were in the right place I think. Well roses and dandelions are edible anyway. 

With this mud pie, I have taken the best bits from many different sources* and the result is pretty charming. It's luscious as a drink from Willy Wonka's chocolate river, so only a tiny slice will satisfy the most deviant of chocolate cravings. It'll set you right up for eggs from the Easter bunny.


For the base
450g bourbon biscuits
175g butter, melted

For the creme/ mousse
150g chocolate
2 organic eggs
150ml double cream

For the seized chocolate
60g 70% cocoa chocolate
A litte water

For the chocolate cake (recipe source here)
195g plain flour
200g granulated sugar
25g cocoa powder
1 tsp baking powder
3/4 tsp bicarbonate of soda
1/4 tsp salt
75g butter, melted
240ml warm water
1 tbsp lemon juice
1 tsp pure vanilla extract

For the coffee infused caramel
2 tbsps coffee granules 
200ml condensed milk
115g butter
115g sugar
2 tbsp golden syrup

Chocolate shavings to top

Lightly oil a 9 inch springform cake tin. Put the bourbon biscuits into a sealed bag and beat gently with a rolling pin or(or other blunt object!) until they resemble breadcrumbs. Melt the butter over a low heat and add both to a mixing bowl and stir thoroughly. This will be the base, so taking a spoonful at a time, press the biscuit mixture into the bottom and sides of the tin and press flat with the back of a spoon. Pop in the fridge to chill for 30 minutes to 1 hour. 

Add the coffee granules to the condensed milk and set aside. 

Next for the creme/mousse, I'm not deciding which it is, because if you chill it for longer it should be like a mousse or ganache. If you leave it out of the fridge it will start to get softer like a creme so you decide. Break the chocolate into small pieces and melt in a heat-proof bowl over some simmering water, making sure the water doesn't touch the bowl. When it has melted, remove from the heat and let cool a little. Beat in the egg yolks and cream. In a separate bowl, whisk the egg whites until they are fluffy and you can see stiff peaks when you lift the whisk out. Next gently fold in the egg whites into the chocolate mixture. Pour into the biscuit base in the cake tin and put back in the fridge to chill for another 2 hours. 

For the seized chocolate, we're going to do everything you're not supposed to with chocolate. Add it to a small pan, over a low heat and when it has almost melt, add a little water. This will make it seize up so it becomes clay like, but that is exactly what we want, to go with the soil theme! Sprinkle on top of the mousse layer when it is firm enough.

While the mousse is chilling, we can get on with the cake. In a mixing bowl, sift together the flour, sugar, cocoa powder, baking powder, bicarbonate of soda and salt. Add the melted butter, water, lemon juice and vanilla extract and mix really well to combine. Pop in a pre-heated oven at 170C for approximately 30 minutes, or until a knife comes out clean if you test it. When the cake has cooled, break over chocolate layer. and flatten down with the back of a spoon. 

For the caramel mixture, add the condensed milk mixture with the butter, sugar and golden syrup to a medium pan on a low heat. We want the mixture to melt slowly, before bringing to the boil for 5 minutes, stirring continuously. Check it is ready by dropping a little in a glass of cold water. If it forms a soft ball, then it is ready. Let the caramel mixture cool down and then pour into the tin. Pop in the fridge to chill for 1 hour. 

To serve, add some chocolate shavings to the top, by scraping a sharp knife along the back of a bar of chocolate. Sprinkle on top and you're finally done! This cake is a little work but the result is worth it.

*credit to and Linda McCartney's Linda McCartney on Tour

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