Liquorish

FLOUR FREE DECADENT MUD PIE

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Go Liquorish! It’s ya b’day! We gonna party like it’s ya bday!

Yes it is our first birthday! We turned one yesterday! My dad turned 1+ a few years yesterday too 😉 They both, my dad and liquorish, love food and facebook! 🙂 I’d like to thank all of you for liking, sharing and commenting on my articles and making us what we are today. I may not have made a biiigg name for myself, but I’m really proud of what I’ve made out of my baby 🙂

We brought in our birthday with this delicious Mud Pie! It is the best mud pie I’ve had ever! It’s so moist and I love that. Can you imagine a pie without flour? Yup, that’s right, not an ounce of flour. Scroll right down to the recipe for the secret substitute.

Here’s what you need,

Almond powder is the secret substitute. Don’t fret! You can totally make your own. Blanch almonds in hot water. Skin them and dry completely. Powder in a food processor, and there you have it, fresh almond powder!

I use almond powder for my crumbles also. I love it.

In a bain-marie melt good quality dark chocolate and unsalted butter until smooth. I’m using Lindt next time for sure.

Here’s the desired texture. Smooth as a baby’s bottom 🙂

Separate the egg yolks and egg white. Cool the chocolate mixture completely.

Add almond powder, sugar, egg yolks and vanilla essence into the melted chocolate and fold gently.

Beat the egg whites to stiff peaks with a whisk or an electric beater.

That peak stands proud. Gently fold the egg white in parts into the chocolate mixture without deflating it. Once thoroughly mixed, pour the mixture into lined spring foam tin.

Tell me that isn’t gorgeous!

Bake in a preheated 180 C oven for 30-35 minutes.

That’s what it looks like right outta the oven 🙂

I am a clumsy oaf. I had to poke right into the hot pie! To cover up, I made a silky ganache with cream, chocolate and butter and poured right over the cooled mud pie. I also made a simple peanut brittle with salted peanuts and thickened sugar syrup and crumbled over to add a crunchy texture and also to show off! 😉

With chocolate, the world is a better place!

Happy birthday to me 🙂

Go ahead, help yourselves.

Thank you all once again for being part of us.

Have a beautiful day!

FLOUR FREE DECADENT MUD PIE
Print
: Dessert
Liquorish:
Ingredients
  • Dark Chocolate 115g
  • Unsalted Butter 63g
  • Sugar 65g
  • Vanilla essence ½ tsp
  • Ground almonds 50g
  • Eggs 3
Method
  1. In a bain-marie, melt chocolate and butter until smooth.
  2. Cool the chocolate mixture and fold in sugar, almond powder, vanilla essence and egg yolks. Beat egg whites until stiff peaks and fold gently into the chocolate mixture in parts until well combine.
  3. Pour the chocolate mixture into a lined spring foam tin and bake in a preheated 180C oven for 30-35 minutes.
  4. Pour ganache on the cooled cake and sprinkle peanut brittle if desired.

 

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