Mud Pie is usually associated with Southern United States originally called the Mississippi Mud Pie traditionally containing a dense amount of chocolate cake or dense cake that resembled the banks of the Mississippi River. Pastry Chef Andrew Manchester of Omni Nashville has created a rich contemporary version that is currently served in Kitchen Notes Restaurant in the new Omni Nashville Hotel. It’s jazzed up and all about the Music around Nashville. Chef Andrews’s Music City Mud Pie is also completely gluten free. (More “Perfecting Pie” Recipes)
Music City Mud Pie
Yield 2 10 inch pies 6 cups of mousse per pie follow the three individual recipes and build the pie in a 10 inch spring form pan with removable bottom. Start with flourless chocolate cake then mousse. Let set over night in the refrigerator and glaze with the shiny glaze. Again let set up over night can garnish with whipped cream, salted caramel and chocolate sauce.
The Flourless Chocolate Cake:
1000 grams 64% Chocolate
400 grams Butter
16 Egg yolks
1000 grams Egg whites
200 grams Sugar
1/2 tsp Salt
1. Melt chocolate and butter. Whisk in yolks.
2. Make a French meringue from whites and sugar. Fold meringue into melted chocolate. Bake in 10 inch ring molds for 10-15 minutes.
The Milk Chocolate Mousse:
2 lbs Milk chocolate
4 oz Sugar
1 quart Cream
1 Vanilla bean
6 sheets Bronze Gelatin
1. Melt chocolate, combine eggs, sugar and vanilla bean and warm over a double boiler.
2. Whip eggs to full volume.
3. Fold egg mixture into melted chocolate, heat one cup of cream up and dissolve gelatin in it.
4. Whip remaining cream to medium peaks. Slowly add warm cream and gelatin to whipping cream, fold into egg and chocolate mixture in 3 additions gently.
|Use a clean knife to cut the pie, dipped in hot water, dry with a towel slice for nice clean pieces. Goes great with a smoky whiskey or moonshine.|
120 grams Cream
195 grams Water
180 grams Sugar
60 grams Cocoa
5 Silver Gelatin
1. Bring cream, water, sugar and cocoa to boil. Cook to 101 degrees Celsius, stir constantly.
2. Strain through chinois.
3. Cool to 35 degrees Celsius before use. Try not to incorporate air into glaze.
4. Pour over frozen pie.
|As Pastry Chef for the Omni Nashville Hotel, Chef Andrew Manchester spearheads the baking and pastry operations for the hotel. His responsibilities include overseeing the baking and dessert needs for the hotel’s Southern-inspired restaurant Kitchen Notes, and entertainment venue Barlines. In addition to this role with the outlets Manchester also develops all banquet desserts. Manchester has an extensive background in hospitality. Before joining Omni Hotels & Resorts, Manchester served as Pastry Chef for Kristen Winston Catering and the Hutton Hotel in Nashville, Tenn. Prior to this he was the Assistant Pastry Chef at the five-star Stein Eriksen Lodge in Park City, Utah, and Executive Pastry Chef at the Hermitage Hotel in Nashville, Tenn. A self-proclaimed “Air Force brat,” Manchester credits his Southern roots for his culinary inspirations. Recognized for being a gifted chocolatier and confectionary expert, Manchester has developed 15 variations of chocolate truffles. In his spare time he enjoys gardening, competing in triathlons, and canoeing.|
|As the Executive Chef of the Omni Nashville Hotel, Chef David Harker oversees all culinary operations for the hotel. This includes creative and managerial direction for banquet and pastry operations, in-room dining, and the hotel’s signature dining venues: Kitchen Notes, Barlines, Bongo Java, and the rooftop pool. Harker’s mission is to create an authentic expression of Nashville’s vibrant culture through culinary interpretations. With over 26 years of culinary and hospitality experience, David Harker was the Executive Chef at the 4 star, 4 diamond Omni Interlocken Resort in Denver Colorado. There he was responsible for all culinary and back-of-house operations for the resort including The Meritage Restaurant, The Tap Room, all banquets and catering operations. Prior to his tenure with Omni Hotels & Resorts, Chef Harker was the Executive Chef and Director of Food & Beverage for Miller Global and there transition team for Nickelodeon Family Suites Resort in Orlando, Fla., where he worked directly under Anthony Melchiorri TV personality and host of” Hotel Impossible”, during this time Chef Harker oversaw, all new concept development, daily food and beverage operations of the resort, staff hiring and training and the health and wellness program. Prior to this he was a task force Chef for Starwood Hotels and Resorts (opening team and Executive Sous Chef The Westin Westminster, Colorado , Four Points by Sheraton Denver, The Westin Charlotte North Carolina, task force Chef The Palace Hotel San Francisco, The W Chicago City Center, Executive Chef The Westin Dallas Park Central ), other notable experiences, Chef Co-Owner Babaloo Restaurant in Boulder Colorado, Executive Chef Marc’s Steak and Oyster Bar and Valenties Italian Restaurant, two of the most successful restaurants in North Denver.
Harker holds a culinary degree from and Western Culinary Institute and Metropolitan State College of Denver, has been a contributing member of the American Culinary Federation. Chef Harker has been an two time invite too Omni Hotels Master Chefs series CIA Hyde Park New York and CIA San Antonio. Professional awards include winning, First Place People’s Choice Award 2011 and Most Creative Award 2013 both competing in The Taste of Elegance Beer Festival Colorado, first place in the People’s Choice Award “Spirit of the West” at the 2003 Taste of Elegance Pork Competition in Colorado, and 2002 Silver Medal Winner and 2000 Bronze Medal Winner at the Governor’s Symposium.