Mile High Mississippi Mud Pie
6 tbsp. butter, melted
Flourless chocolate chip cake:
¼ c. warm water + 1 tbsp. espresso powder (dissolved in water)
6 eggs, separated
Dark chocolate pudding:
2 tbsp. cornstarch
1½ tbsp. butter
2 egg yolks
1 tsp. vanilla
1½ oz. dark chocolate (60-70%), chopped
1. Preheat oven to 300 degrees. Lightly spray a 9″ springform pan with baking PAM, then line with parchment paper, lightly spray again with PAM, set aside.
2. In a food processor or blender, grind cookies until they become fine crumbs. Place crumbs into a medium size mixing bowl and pour melted butter over top. Mix with a spatula until the crumbs are coated.
3. Firmly press crumb mixture into the bottom and sides of the springform pan, leaving about ½” inch between the top of the crust and top of the pan. It may take several minutes, but you want to make sure it’s thin, even and it climbs up those sides! Place crust in oven and bake for 8 minutes, remove and allow to cool.
4. Meanwhile, to make the flourless cake, increase oven to 350 degrees.
5. Using a double boiler, melt butter and chocolate, mixing until smooth. Remove from heat and set aside to cool.
6. In a 1 c. glass measuring cup, dissolve espresso powder in warm water. Add salt and vanilla, set aside.
7. In the bowl of a stand mixer fitted with the whisk attachment (note: I have two KitchenAid bowls so I used one for the whites and one for the yolks), beat the egg whites until foamy, about 2 minutes. Gradually increase speed to high and slowly add ½ c. sugar, beating until soft peaks form. If you’ve got the ice cream cone top when you lift your whisk out, you’ve gone too far! Set aside.
8. In the bowl of a stand mixer fitted with a whisk attachment, beat the egg yolks with the remaining ½ c. sugar until the eggs are light and have almost doubled in volume, about 3-4 minutes. Add the cooled chocolate mixture and beat until just combined. Scrape down sides and bottom of bowl and with mixing speed on low, add the coffee mixture. Beat until just combined.
9. Remove the bowl from the stand and gently fold in 1 c. of the beaten egg whites. After about 30 seconds of gentle folding, add remaining egg whites and continue folding until almost completely combined, do not overmix.
10. Pour the batter into the cooled crust, gently sprinkle chocolate chips over top and place in oven to bake for 38 to 40 minutes. The cake will have a semi-crisp top and will still jiggle a bit. Remove from oven and allow to cool to room temperature. The center and edges of the cake will fall- this is normal. Once the cake is cool, cover with plastic wrap and refrigerate for 2 hours.