My mum was over here recently from South Africa and if I thought I was a chocoholic, my mother puts me to shame. She was requesting something chocolate for breakfast, lunch and dinner! And because she is my mother I had to of course obey. I made her a few batches of brownies while she was here and another for her to take back home. And the day before she left I made her this chocolate mud pie. She loved it! I hope you do too.
For the base:
300g oreo cookies, crushed
70g butter, melted
For the cake:
80g dark chocolate
80g light muscovado sugar
1tsp vanilla extract
80ml double cream
For the topping:
75g dark chocolate
75g milk chocolate
100ml double cream
150g icing sugar
2 tbsp golden syrup
1. Preheat the oven to 180°C/fan 160°C.
2. In a mixing bowl, mix together the crushed oreo’s and the melted butter. Line the base of a 23cm/9in tin with the mixture and put in the fridge to chill.
3. For the cake, cut the butter into small blocks and place into a glass bowl. Break the chocolate into small pieces and add to the butter. Place the glass bowl over a pot with boiling water, do not allow the bowl to touch the water. Stir the mixture until the chocolate and butter have melted together.
4. Place the eggs, sugar and vanilla extract in a bowl and whisk until pale and creamy. Pour in the double cream and chocolate mixture and stir in until combined.
5. Remove the tin from the fridge and pour the cake mixture over the oreo biscuit base. Bake in the oven for approximately 30 minutes, testing with a metal skewer to ensure it is cooked through. Remove from the oven and allow to cool.
6. Once the cake has cooled you can make the topping. Add the double cream and the chocolate to a pan over a medium heat and stir until the chocolate has melted. Add the icing sugar and the golden syrup and stir until well incorporated.
7. Allow the mixture to cool slightly and then pour over the cake. Place in the fridge for at least 30 minutes to allow the topping to solidify.
Prep time: 30 minutes
Cook time: 30 minutes for the cake and approximately 10 minutes for the topping
Total time: 2 hours (includes cooling time)