We all love eating chocolates and the 7th of July is an important date to remember as the world celebrates, ‘Chocolate Day’. For this special day, we are presenting a cool chocolate recipe to help you woo your dear ones. Get together and try your hand at making a delicious Mud Pie with these easy ingredients and a bit of knack.
Mud Pie
Ingredients
14 No Oreo biscuits, centres scraped out
100g butter, melted
For the brownie layer
140g dark chocolate, chopped, plus extra for grating
100g butter
120 gm eggs
140g dark soft brown sugar
25g plain flour
For the chocolate custard layer
500g pot ready-made vanilla custard
50g dark chocolate
½ tsp vanilla extract
10 gm Agar-agar
For the topping
300ml double cream
Step 1
Heat oven to 180C/160C. In a food processor, whizz the biscuits to a fine crumb. Pour in the melted butter and pulse briefly to mix well. Spoon into a 24cm pie dish and press into the base and up the sides. Bake in the oven for 10 mins to firm up.
Step 2
To make the brownie layer, melt the butter and chocolate together in a bowl set over a pan of simmering water (making sure that the bottom doesn’t touch the water), or in short bursts in the microwave.
Step 3
In a separate bowl, whisk the eggs until pale, fluffy and doubled in size, then add the sugar and whisk until thickened. Fold in the chocolate mixture, then sieve in the flour and fold in.
Step 4
Pour into the baked biscuit case and return to the oven for 15–20 mins until the brownie has a crust on top. Set aside and leave to cool (if the brownie has risen a lot, it should sink down slightly as it cools).
Step 5
Once the brownie base is cooled, put the custard, chocolate and vanilla in a pan and cook over medium heat, stirring, until the chocolate has melted into the custard. Remove from the heat.
Step 6
Soak the agar agar in a little cold water and, once mixed, stir into the warm custard mixture until dissolved. Let the custard cool slightly, then pour over the brownie layer. Put in the fridge for a few hrs, or overnight, until set.
*Disclaimer: The recipe has been contributed by Chef Ragavendra, Barbeque Nation. the opinions expressed in this article are the personal opinions of the author. The facts and views appearing in this article do not reflect the views of Deccan Chronicle and Deccan Chronicle does not assume any responsibility and liability for the same.
