Mississippi Mud Pie Recipe for Thanksgiving

Ingredients

• 500g dark chocolate
• 400g butter
• 6 eggs
• 450g soft brown sugar
• 150g flour
• 1 tsp salt
• 2 tsp baking powder
• 1x320g packet of chocolate-covered digestives
• 400ml double cream
• For the praline
• 100g hazelnuts
• 100g caster sugar

Method

Step 1

Preheat the oven to 170°C.

Step 2

Line a 23cm cake tin greaseproof paper. Using a glass bowl over just-boiling water, melt chocolate with 300g butter, stir occasionally. Whisk the eggs with sugar until light and trebled in volume.

Step 3

Sift flour, salt and baking powder into the sugar and egg mix. Fold until combined. Mix chocolate and butter. Stir butter through the biscuits and press at the bottom of the cake tin. Pour chocolate mix over the biscuit base and smooth the top. Place in the oven for 40 minutes and set aside.

Step 4

Make the praline by lining a baking tray with greaseproof paper. Lay out the hazelnuts. When it begins to caramelize, pour over the nuts and coat evenly and leave to cool. Once cool, set and smash the praline into pieces using a rolling pin.

Step 5

Remove cooled cake from tin and whip cream into soft peaks and dollop over the cake. Sprinkle with praline pieces and serve.