Mississippi Mudslide Cake


Ingredients :

°2 eggs

°200 g dark chocolate (0.4 lb)

°27g sugar (1/10 cup)

°105g butter (7 tbsp)

°63 g flour (1/2 cup)

°1 liter tub of coffee ice cream (1/4 gallon)

°10 cl of liquid cream (7 tablespoons)

°55 g pecans (0.1 lb)

°55 g unsalted peanuts (0.1 lb)

°1 teaspoon liquid vanilla extract

°a high-sided mold, about 20 cm in diameter, with hinges

°chocolate chips


Preheat the oven to 180°c (th 6)

Melt 100 g of dark chocolate in a bain-marie

Let cool

Mix butter and sugar in a bowl

Add the eggs one by one

Add vanilla extract

Add flour

Add half a teaspoon of salt

Add cold melted chocolate

Chop the pecans and peanuts

Insert them into the preparation

Pour the batter into the previously buttered and floured mold

Bake for 30 minutes

Cool the cake in its mold

Add coffee ice cream on top of the mold as well as chocolate chips as you go

Place in the freezer for 30 minutes

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