Mississippi Mud Pie B, AKA Muddy Mississippi Cake - chocolate sandwich cookies

Method

• To Make the Chocolate Cookie Crust:
• Preheat the oven to 300 degrees F. Lightly spray a 9-inch springform pan with nonstick cooking spray.
• Line the pan with parchment paper and lightly spray the parchment and sides of the pan.
• In a food processor, grind the cookies to a very fine crumb.
• You should have about 3 1/2 cups.
• Put the crumbs in a small bowl.
• Pour the melted butter over them and mix with a rubber spatula until well combined.
• Turn the crumb mixture into the prepared pan and press it into the bottom and up the sides, leaving about 1/2 inch between the top of the crust and the top of the pan.
• Use the back of a large spoon to get an even layer of crust.
• Place the pan in the freezer and let the crust set for about 10 minutes.
• Bake the crust in the oven until it is dry to the touch, about 10 minutes.
• Transfer the pan to a wire rack and let cool.
• To Make the Flourless Chocolate Cake:
• Increase the oven temperature to 350 degrees F.
• Using a double boiler or microwave, melt the butter and chocolate together.
• Set aside to cool.
• In a small bowl, whisk together the espresso powder, coffee, salt, and vanilla.
• Set aside.
• In the bowl of a standing mixer fitted with the whisk attachment, beat the egg yolks with 1/2 cup of the sugar until the mixture is light and has almost doubled in volume, about 5 minutes.
• Add the chocolate mixture and beat until just combined.
• Scrape down the sides and bottom of the bowl and mix on low speed for 5 seconds.
• Add the coffee mixture and beat until just combined.
• Scrape down the sides and bottom of the bowl and mix on low for 5 seconds.
• In a clean bowl fitted with the whisk attachment (or you can elect to do this step by hand if you are feeling strong), beat the egg whites until foamy.
• Gradually increase the speed to high and add the remaining 1/2 cup sugar, beating until soft peaks form.
• Scoop 1 cup of the egg whites into the chocolate mixture.
• Use a rubber spatula to gently fold in the egg whites.
• After about 30 seconds of folding, add the remaining egg whites and continue folding until they are almost completely combined.
• Do not rush the folding process, work gently, and take care not to overmix.
• Pour the batter onto the cooled cookie crust and bake for 38 to 42 minutes, until the cake is set but still jiggles slightly.
• It might not appear to be completely cooked.
• Transfer it to a wire rack and cool completely.
• (As it cools, the cake will deflate in the center and look sunken.
• Do not despair, this is just the way it settles.)
• Tightly wrap and refrigerate the cake for at least three hours or overnight.
• To Make the Chocolate Pudding:
• In a medium saucepan, whisk together the sugar, cocoa powder, cornstarch, and salt.
• Add the egg yolks and whisk until combined.
• The mixture will look like a thick paste.
• Slowly pour in the milk, whisking constantly.
• In a saucepan over medium heat, bring the mixture to a boil, whisking constantly to prevent it from burning on the bottom of the pan.
• Boil for 30 seconds, then transfer it to a medium bowl.
• Add the butter, vanilla, and chocolate and whisk until combined.
• Continue to whisk for a few more minutes to cool the mixture slightly.
• Let the pudding stand for 15 minutes at room temperature.
• Press a piece of plastic wrap directly onto the surface of the pudding to prevent a skin from forming, and chill it for at least 3 hours.
• To Assemble the Mississippi Mud Pie:
• Stir the pudding to loosen it, then pour it on top of the cake, making sure to stay inside the cookie-crust border.
• Use an offset spatula to spread the pudding into an even layer.
• Return the cake to the refrigerator for at least 30 minutes while you prepare the whipped cream topping.
• Spread whipped cream across the pudding layer, all the way out to the sides, unmold the cake, and serve it immediately.
• The cake can be kept, covered, in the refrigerator for up to 2 days.