Mississipi Mud Pie

The ultimate in chocolate treats. 3 layers of heaven: a crunchy Oreo base,  gooey brownie, all topped with a rich, smooth chocolate ganache. I put this up there in my all time favourite chocolate desserts!

  1. Grease a 23cm springform tin and line the bottom.
  2. Whizz up the Oreos in a food processor until they are a fine crumb. Add the melted butter and whizz a few more times to combine. Press the crumb firmly and evenly into the cake tin. Chill for 30 minutes.
  3. Preheat your oven to 180c
  4. Melt the chocolate and the butter slowly over a pan of barely simmering water in a heatproof bowl, making sure that the bottom of the bowl does not touch the water. Set aside to cool slightly.
  5. Put the brown sugar and eggs in a large bowl. Whisk together until thick and creamy (around 5 minutes). Fold in the chocolate mix, golden syrup and cream with a metal spoon.
  6. Pour the mix over the biscuit base and cook for 40-50 minutes until there is only just the very faintest of wobbles. If the top is browning too quickly cover with a piece of foil. Remove from the oven and allow to completely cool in the tin. It will sink and should form a ridge round the outside.
  7. Once completely cooled run a knife round the tin to loosen. Open and carefully remove from the base and paper. Place onto your serving dish.
  8. Make the topping by chopping the chocolate into very small pieces. Heat the cream in a pan but don’t let it simmer. Remove from the heat and add the chocolate, stir until smooth and completely combined. Allow the mix to cool slightly and thicken. Pour over the top of the brownie and smooth. Allow to cool completely and then keep in a cool place. Decorate however you desire- icing sugar, chocolate curls, etc.

Useful Cooking Information

Weight

Metric Imperial
10 g½ oz
20 g¾ oz
25 g1 oz
50 g2 oz
75 g3 oz
110 g4 oz
150 g5 oz
175 g6 oz
200 g7 oz
225 g8 oz
250 g9 oz
275 g10 oz
350 g12 oz
450 g1 lb
500 g (½ kg)18 oz
700 g1½ lb
900 g2 lb
1 kg2¼ lb
1.3 kg3 lb
1.8 kg4 lb
2.2 kg5 lb

Volume

Metric Imperial
50 ml2 fl oz
75 ml3 fl oz
100 ml3½ fl oz
125 ml4 fl oz
150 ml5 fl oz¼ pint
200 ml7 fl oz
250 ml9 fl oz
300 ml10 fl oz½ pint
425 ml15 fl oz¾ pint
600 ml20 fl oz1 pint
800 ml1½ pint
1 l1¾ pints
1.2 l2 pints
1.5 l2½ pints
1.8 l3 pints
2 l3½ pints

Measurements

Metric Imperial
5 mm¼ inch
1 cm½ inch
2 cm¾ inch
2.5 cm1 inch
3 cm1¼ inches
4 cm1½ inches
5 cm2 inches
10 cm3 inches
15 cm4 inches
20.5 cm6 inches
23 cm9 inches
25 cm10 inches
30 cm12 inches

Spoon measures - mean level measures unless the recipe says 'heaped'

Eggs - are always large for baking, unless recipe says otherwise


Oven Temperatures

Gas °F °C
Mark 1275140
2300150
3325170
4350180
5375190
6400200
7425220
8450230
9475240

Fan assisted ovens - remember to reduce temperatures by 20°C

Most Useful US/European Conversions

ButterUS 1 cup / 2 sticks8 oz220 g
SugarUS 1 cup6 oz175 g
FlourUS 1 cup4 oz110 g
LiquidUS 1 cup8 fl oz225 ml
Prepped OnionsUS 1 cup4 oz110 g
Cheese, GratedUS 1 cup4 oz110 g
Diced FruitUS 1 cup5 oz150 g
Fresh BreadcrumbsUS 1 cup2 oz55 g

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