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    Brownie Soufflé Cake with Mint Cream


    Source of Recipe


    internet

    List of Ingredients




    Mint Cream:

    2/3 cup whipping cream
    3 oz white chocolate baking bar, finely chopped
    1/4-1/2 tsp mint extract

    Cake:

    1 pkg fudge brownie mix
    1/2 cup water
    1/2 cup oil
    1/2-1 tsp mint extract, if desired
    4 eggs, separated
    powdered sugar
    mint sprigs, if desired

    Recipe



    Heat oven to 375°
    Spray springform pan with nonstick cooking spray
    In medium microwave bowl, microwave whipping cream on high for 45-60 seconds or until warm
    Add white chocolate and 1/4-1/2 t. mint extract; stir until chocolate is melted
    Refrigerate at least 1 hour or until well chilled
    Meanwhile, in large bowl, combine brownie mix, water, oil, 1/2-1 teaspoon mint extract and egg yolks; beat 50 strokes with spoon
    In small bowl, beat egg whites until soft peaks form
    Gradually fold into brownie mixture
    Pour batter into sprayed pan
    Bake at 375° for 30-40 minutes or until center is almost set
    Cool 30 minutes. (Center will sink slightly)
    Carefully remove sides of pan
    Sprinkle top of cake with powdered sugar
    Just before sugar, beat chilled mint cream until soft peaks form
    Cut cake into wedges; top each wedge with mint cream
    Garnish with mint sprigs

 

 

 

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