Decadent Mississippi Mud Pie
For the Crust:
40 Oreo cookies, crushed
5 tbsp butter, melted
Non-stick cooking spray
For the Cake:
4 tbsp butter
6 oz dark chocolate, chopped
1 tbsp instant espresso powder
1/4 cup coffee, room temperature
1/4 tsp salt
1 tbsp vanilla paste
6 eggs, separated, at room temperature
1 cup sugar (divided)
For the Filling:
3/4 cup sugar
1/2 cup cocoa powder
1/4 cup cornstarch
1/4 tsp salt
4 egg yolks, beaten
2-1/2 cups whole milk
3 tbsp butter
2 tsp vanilla paste
4 oz dark chocolate, chopped
For the Topping:
1-1/4 cups heavy whipping cream
1/4 cup confectioners sugar
1 tbsp vanilla paste
1 tbsp cream of tartar
Preheat the oven to 300-deg. Spray a 9” springform pan with the nonstick spray, then line the pan with parchment paper. Spray the parchment paper with the nonstick spray.
In a food processor, pulse the cookies until they’re crumbs. Pour the melted butter over them and mix with a rubber spatula until well combined.
Pour the crumbs into the springform pan and press them into the bottom and 3/4 way up the sides. Press down gently to ensure the crust is an even layer, then freeze for 10 minutes before baking for 10 minutes. Then remove from the oven and let cool on a wire rack.
Increase the oven temperature to 350-deg.
Meanwhile, melt the 4 tbsp butter and 6 oz dark chocolate together by combining in a bowl and microwaving until smooth, stopping every 30 seconds to stir. Set aside to cool.
In a small bowl, combine espresso powder, coffee, salt, and vanilla. Set aside.
In the bowl of an electric mixer fitted with the whisk attachment set on low speed, beat the egg yolks with 1/2 cup sugar until the mixture almost doubles in volume, about 5 minutes. Add the melted chocolate and beat until just combined, scraping down the sides and bottom of the bowl.
Add the coffee mixture and beat until just combined, again scraping down the bottom and sides of the bowl.
In a separate bowl, beat the egg whites with a hand mixer until foamy. Gradually increase the speed to high and add the remaining 1/2 cup sugar, beating until soft peaks form.
Mix half the egg whites into the chocolate mixture and use a rubber spatula to gently fold in the egg whites. Add the remaining egg whites and continue folding until they completely combined, being careful not to overmix.
Pour the batter into the cooled cookie crust and bake for 40 or minutes until the cake is set but still jiggles in the center. Transfer to a wire rack and cool completely. Then wrap in plastic and refrigerate the cake for at least three hours.
Meanwhile, in a saucepan set over medium heat, whisk together the 3/4 cup sugar, cocoa powder, cornstarch, and salt. Add the egg yolks and mix until combined. Then slowly add the milk, whisking constantly. Bring to a boil, whisking constantly, then transfer to a medium bowl. Whisk in the butter, vanilla, and 4 oz chocolate and mix until combined.
Continue to whisk until the mixture has cooled slightly, then let stand for 15 minutes at room temperature. Then press a piece of plastic wrap directly onto the surface of the pudding and chill it for at least 3 hours.
After chilling, whisk the pudding to loosen it slightly, then pour it on top of the cake, making sure to keep the filling inside the cookie crust. Use an offset spatula to spread evenly, then return the cake to the refrigerator for an hour.
Just before serving, use a hand mixer to whip the cream with confectioners sugar, vanilla, and cream of tartar until the mixture forms soft peaks.
Spread the whipped cream over the pudding layer. Unlatch the springform pan to remove the cake, then serve.
Approximate Nutritional Values: http://www.food.com/recipe/mississippi-mud-pie-105952