Mississippi Mud Pie

Who needs flour??? That's the kind of thing I think when I make something like this...a flourless chocolate cake of sorts. Super easy, and a crowd pleaser.

Ingredients:
Base:
8 ounces GF graham crackers or GF ginger snaps...I used ginger snaps because I had some lying around that were about to go stale.
4 tablespoons unsalted butter
2 ounces bittersweet chocolate
Chocolate filling:
6 ounces bittersweet chocolate, chopped
1.5 sticks unsalted butter, cut into small pieces
4 large eggs, beaten
1/2 cup firmly packed light brown sugar
1/2 cup firmly packed dark brown sugar
1 and 3/4 cups heavy cream

Preheat the oven to 350. 

To make the base, put the crackers in a food processor and process into a fine crumb. Put the butter and chocolate into a heatproof bowl set over a saucepan of steaming, but not boiling, water. Here is a blurry picture of my melting chocolate and butter:

Melt the butter and chocolate, then add to the cracker crumbs and press into the bottom of a 9 inch springform pan.

To make the filling, do the same thing with the butter and chocolate to melt it. Put the eggs and sugar into a large mixing bowl and using a standing or hand held mixer, beat until thick and foamy. Beat in the cream, followed by the melted chocolate. Pour the mixture on top of the cookie crust and bake for around 45 minutes until just firm.

It will harden quite a bit as it cools, though. Let cool for a few minutes, then transfer to fridge. Let chill for at least a half an hour before serving.

I thought it was best with some whipped cream and raspberries :-)