Originally from the southern United States, the Mississippi Mud Cake is an ultra-glued dessert which owes its name to the dense and melting texture of its chocolate layers, recalling the mud of the banks of the Mississippi. For Easter, it turns into an ideal party cake for chocolate lovers ... and thrills! This gluten -free version is just as rich, soft and irresistible, with a chocolate fondant, a layer of melted marshmallows and chocolate frosting. Well, we agree, it's not very dietetic but so greedy! Easy to prepare, it will appeal to everyone around the Pascale table. It is the kind of dessert that we cut into generous squares and share in joy. But I chose here, to make individual cupcakes. A touch of extravagance perfect for an Easter meal.
Ingredients
For the cake
For frosting
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, by 40 seconds.
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Remove from the heat, add the sugar, the eggs, the flour and the salt. Mix until a smooth dough is obtained.
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Pour into muffin molds and bake for 20 to 25 minutes.
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At the exit of the oven, divide the marshmallows over the hot cakes and put back 3 minutes to melt them.
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Prepare the frosting: heat the cream and pour it over the chocolate in pieces. Add the syrup and mix.
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Spread the glaze on the melted marshmallows and let cool at room temperature or cool.
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Enjoy !!
