نظرًا لطبيعة وصفات سبينس للطهي في المنزل والتغيرات الطبيعية في المكونات، يتم تقريب المعلومات الغذائية على قدر الإمكان."

Iced mocha mud pie

American 30 Mins Prep · 20 Mins Cook

Preheat oven to 160°C, gas mark 3. Grease a 20cm round fluted pie dish or springform cake tin.
To make the biscuit base, crush the biscuits and melt the butter. Combine both in a bowl then press the mixture into the pie dish.
To make the brownie base, soften the butter and lightly beat the eggs. Chop 50g of the chocolate and melt another 50g. Make the espresso and set aside to cool.
Combine the butter, beaten eggs, chopped chocolate, melted chocolate, brown sugar, flour, 30g cocoa powder, espresso, caster sugar and salt in a large bowl. Pour into the biscuit base and bake for 20 minutes or until the top is beginning to crack and the centre is firm but still soft. Remove from the oven and allow to cool.
To prepare the topping, place the mascarpone and chocolate-hazelnut spread in a medium bowl and mix to combine. Place the coffee granules and 250ml of the cream in the bowl of a stand mixer and whisk to soft peaks. Add the mascarpone mixture and whisk for 30 seconds to stiff peaks.
Spoon on top of the cooled brownie mix, level the top and refrigerate to set.
Whip the remaining 500ml cream until stiff peaks, pile onto the pie and freeze overnight.
Before serving, melt 100g dark chocolate and cool for a few minutes. Remove the pie from the freezer and thaw slightly before dusting with the rest of the cocoa powder and drizzling with the melted chocolate.