Originating in the Southern United States, Mississippi Mud Cake is an incredibly decadent dessert that owes its name to the dense, melt-in-your-mouth texture of its chocolate layers, reminiscent of the mud on the banks of the Mississippi River. For Easter, it transforms into the perfect festive cake for chocolate lovers… and those who crave a bit of an extra kick! This gluten-free version is just as rich, moist, and irresistible, with a chocolate fondant, a layer of melted marshmallows, and a chocolate glaze. Okay, we admit it, it's not exactly diet-friendly, but it's so incredibly delicious! Easy to prepare, it's sure to please everyone around the Easter table. It's the kind of dessert you cut into generous squares and share with gusto. But here, I've chosen to make individual cakes. A touch of extravagance, perfect for an Easter meal.
Ingredients
For the cake
For the icing
Preparation
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Preheat the oven to 180°C. Melt the chocolate with the butter in a double boiler or in the microwave, in 40-second intervals.
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Remove from heat and add the sugar, eggs, flour, and salt. Mix until a smooth batter forms.
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Pour into muffin tins and bake for 20 to 25 minutes.
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Once out of the oven, spread the marshmallows over the hot cakes and put them back in for 3 minutes to melt.
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Prepare the glaze: heat the cream and pour it over the chopped chocolate. Add the syrup and mix.
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Spread the icing over the melted marshmallows and let cool at room temperature or in the refrigerator.
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Enjoy!
