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Mississipi mud pie – #Summerbaking

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I had never heard about this cake before I actually made it last week. And it’s definetly going to be in my top 10 most delicious cakeS list. Be warned though. If you are looking for a light summery cake, this is definetly not the case. Don’t get me wrong, I love baking fruity cakes that are light and fresh in the summer, especially when it’s super hot and you don’t feel like eating anything. But sometimes we all need a pick me up and a crazy load of chocolate to make us feel better. Recently, I’ve been going through a love – hate relationship with my body. There are days where I feel really good and toned and days where I feel like a chunky teddy bear walking around in shorts and every skinny girl is watching and criticizing my every move. I guess every girl has these moments. But sometimes it’s really hard not to crawl back into bed with a big bowl of ice cream watching sad movies. However, the most important thing is knowing that we can actually do something to feel better. Go running, get yourself in the gym or go swiming. Do some kind of activity that makes you feel better about your body.

I personally love running. It makes me feel free. In general I love how it makes me feel, not only afterwords but also whilst I’m running. I feel like I’m doing something good for my body and soul and I genuinly feel soo happy. And above all it doesn’t make me feel guilty when I cheat on my diet every now and then. So since I have been feeling a little down recently, I really needed a good pick me up. And what’s better than chocolate in these cases? That’s why I made myself an incredible Mississipi Mud Pie that will make your mouth water only by looking at it, and it tastes incredible too! Every now and then we all need to get away from our diet and give up to crazy chocolaty food. The most important thing is to get back on the healty wagon right after you’ve demolished this cake!

Happy baking everyone!

Ingredients

  • 35 Pan di stelle cookies ( any chocolate cookie will do)
  • 50 gr walnuts
  • 4 tbs butter, melted
  • 150 gr sugar
  • 40 gr cocoa powder
  • 40 gr cornstarch
  • 1/4 tsp salt
  • 500 ml milk
  • 4 large egg yolks
  • 1/2 tsp vanilla extract
  • 150 ml heavy cream

Method

For the base:

  • In a food processor, grind the cookies and walnuts until fine crumbs form. Add melted butter; process until it resembles wet sand. Transfer mixture to a 9-inch loose bottom tin or pie plat; press into bottom and up sides. Bake at 175 C° for 8 to 10 minutes. Let cool.

For the Chocolate pudding:

  • In a medium saucepan, off heat, whisk together the sugar, cocoa powder, cornstarch, and salt. A few tablespoons at a time, whisk in milk, being sure to incorporate the cornstarch. Whisk in the egg yolks.
  • Cook the mixture over medium heat until the first large bubbles form. Reduce heat to low; continuing to whisk constantly, cook 1 minute. Remove from heat; immediately pour through a sieve into a bowl. Stir in the teaspoon of vanilla and 2 tablespoons of cold butter.
  • Pour pudding into the crust. Place some plastic wrap directly on the surface (to prevent skin from forming); chill at least 2 hours and up to 1 day. Just before serving, beat the heavy cream, until soft peaks form. Spread whipped cream over pudding, and sprinkle with walnuts, white chocolate shavings and dust with some cocoa powder.

XOXO

Francesca

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