It's not hard to understand how this recipe got the most votes in our Shine Supper Club poll. Grandbaby Cakes has created the kind of showstopping holiday dessert--mud pie and red velvet?!--that makes our jaws drop. (And also explains why we so enthusiastically embrace quinoa and kale come January.)
Red Velvet Mississippi Mud Pie
from Grandbaby Cakes, adapted and Inspired by Baked Explorations Mississippi Mud Pie
For the Chocolate Cookie Crust
16 ounces chocolate sandwich cookies such as Oreos (35-40 cookies), crushed
5 tablespoons unsalted butter, melted
For the Flourless Red Velvet Cake
4 tablespoons unsalted butter
4-5 ounces semi-sweet chocolate
1/4 teaspoon salt
1 tablespoon pure vanilla extract
6 large eggs, separated, at room temperature
3/4 cup sugar
1 teaspoon white vinegar
1 tablespoon red food coloring
For the Red Velvet Pudding
1/2 cup sugar
1/4 cup dark unsweetened cocoa powder
1/4 cup cornstarch
1/4 teaspoon salt
4 large egg yolks
1 1/2 cups whole milk (I used coconut milk)
1 cup buttermilk (I used coconut milk with 1 tablespoon of white vinegar mixed in to sour)
3 tablespoons unsalted butter
2 teaspoons pure vanilla extract
1 1/2 tablespoons red food coloring
For the Cream Cheese Whipped Cream
1 1/2 cups heavy cream
3 tablespoons granulated sugar
6 ounces cream cheese room temperature
1 tablespoon vanilla extract
For the Chocolate Cookie Crust: Preheat oven to 300 degrees. Lightly spray a 9-inch springform pan with nonstick cooking spray. Line pan with parchment paper and lightly spray parchment and sides of pan.
Place cookies in the bowl of a food processor; process to very fine crumbs. You should have about 3 1/2 cups. Transfer to a small bowl. Add melted butter and, using a spatula, stir until well combined.
Pour crumb mixture into prepared pan and press evenly with the back of a spoon into bottom and up sides, leaving about 1/2 inch between the top of the crust and top of the pan. Transfer to freezer until crust is set, about 10 minutes.
Transfer crust to oven and bake until dry to the touch, about 10 minutes. Transfer pan to a wire rack and let cool.
For the Flourless Red Velvet Cake: Increase oven temperature to 350 degrees.
Place butter and chocolate in a microwave safe bowl and heat in the microwave and heat for about 30-45 seconds until chocolate is melted. Stir chocolate and butter together until blended. In a small bowl, whisk together salt, red food coloring and vanilla; set aside.
In the bowl of an electric mixer fitted with the whisk attachment, beat egg yolks with 1/2 cup sugar until light and almost doubled in volume, about 5 minutes. Add melted chocolate and butter mixture and beat until just combined. Scrape down sides and bottom of the bowl and mix on low speed for 5 seconds. Add red food coloring mi>xture and beat until just combined. Scrape down the sides and bottom of the bowl and mix on low for 5 seconds.
In the clean bowl of an electric mixer fitted with the whisk attachment, beat egg whites until foamy. Gradually increase speed to high and slowly add remaining 1/4 cup sugar, beating until soft peaks form.
Transfer 1 cup egg white mixture to chocolate mixture and, using a rubber spatula, gently fold to combine, about 30 seconds. Add remaining egg whites and continue gently folding until they are almost completely combined; do not overmix. Pour into cooled cookie crust and transfer to oven. Bake until cake is set but still jiggles slightly, 38 to 42 minutes. It may not appear completely cooked. Transfer to a wire rack to cool completely. Cake will deflate in the center as it cools. Tightly wrap cooled cake with plastic wrap and refrigerate at least 3 hours or place in the freezer for 1 1/2 hours.
For the Red Velvet Pudding: In a medium saucepan, whisk together sugar, cocoa powder, cornstarch, and salt. Add egg yolks and whisk until combined. The mixture will look like a thick paste. Slowly pour in milk and buttermilk and whisk until well incorporated.
Place saucepan over medium heat and bring mixture to a boil, whisking constantly to prevent it from burning on the bottom of the pan. Boil for 45 seconds-1 minute and immediately transfer to a medium bowl. Add butter, vanilla and red food coloring; whisk until combined. Continue whisking until mixture is cooled slightly. Let stand at room temperature for 15 minutes. Press a piece of plastic wrap directly on the surface of pudding to prevent a skin from forming. Transfer to refrigerator until chilled, at least 3 hours or place in freezer for 1 1/2 hours.
Stir pudding to loosen and pour on top of cake, making sure to stay within the cookie crust border. Using an offset spatula, spread pudding to form an even layer on top of the cake. Transfer to refrigerator for 30 minutes.
Prepare the Cream Cheese Whipped Cream Topping: In the chilled bowl of an electric mixer fitted with a chilled whisk attachment, beat cream cheese and whipping cream until soft peaks form. Sprinkle sugar over whipped cream and add vanilla extract and continue whisking until stiff peaks form. Spread whipped cream over chilled pudding layer, working all the way out to the sides. Unmold cake and serve immediately. The cake can also be kept, covered, refrigerated, for up to 2 days.