A chocolate-based dessert pie that is likely to have originated in the U.S. state of Mississippi  The treat contains a gooey chocolate ganache, a flourless chocolate sponge middle and a crumbly chocolate cookie base  The pie is usually served with ice cream,  at Roti we serve ours with coconut ice cream, as we like the combination.

While Mississippi mud pie was originally associated with Southern United States cuisine,  the dish has gained somewhat of an international reputation, owing in large part to the sheer amount of chocolate in each serving.

The name “Mississippi mud pie” comes from the dense cake which resembles the banks of the Mississippi River.

Recipe: Serves 12

For the base

Line a false bottomed round cake pan with parchment paper, rub a little oil in the tin to get the paper to stick to the sides. you will then need.

300gm Oreo cookies

75ml Melted Butter

 Grind the cookies in a food processor ‘sure you have one’ if not you will have to chop them fine by hand, once done mix in the melted butter and add to the cake pan, flatten the cookie base until even and compressed, pop the pan it the fridge to set.

Flourless sponge middle

Set a pan of water on the stove and bring it to a boil, turn off the heat, in a stainless steel mixing bowl place.

170gm Dark Chocolate

170gm Diced Butter

4 Tablespoons Corn Syrup

Place the bowl on top of the pan of hot water, and leave for 10 minutes until it has melted.

In your Mixing machine ‘or with a bowl and whisk and a strong arm’, combine.

170gm Dark Brown sugar

4 eggs

 Whisk on high speed for 5 minutes until light, fluffy and fully aerated.

Go back to your bowl of melting chocolate on the stove and remove it from the heat, whisk it until it is fully blended and smooth.

Gradually add the chocolate mix to your eggs and sugar, once combined pour that into your cake tin on top of the cookie base.

Bake this in a 180C oven for 30-35 minutes until done. Remove from the oven and let cool.

Ganache topping

In a small sauce pan add.

225ml Cream

225gm Dark Chocolate

100gm Powdered Sugar

Turn on the heat and warm through, do not boil, just warm it up and mix it until smooth, chocolate does not take much heat to melt. Remove from the stove and pour this over the top of your pie, it will flatten itself out at this stage. wriggle the pan a little to help it, place into the fridge and allow to set for a couple of hours.

that’s it done.

Remove you cake from the pan and cut as required, serve with your favorite ice cream, hopefully something zesty to balance all the chocolate and sugar.