We support you, just not your browser.
Your browser hasn't been updated in a while. For a better experience, we recommend upgrading to the latest version of IE, Google Chrome, Firefox or Safari.
Save and Share
Sorry, something went wrong. Please save again. Error occurred while removing from favorites X

Brownie Soufflé Cake with Mint Cream

(38)
  2 reviews
  • 15 min prep time
  • 1 hr 25 min total time
  • 10 ingredients
  • 12 servings
Sorry, something went wrong. Please save again. Error occurred while removing from favorites X

Enjoy this brownie soufflé cake with mint cream – a lavish chocolate dessert!

Bake-Off® Contest 38, 1998
Edwina Gadsby
Brunswick, Georgia

Ingredients

Mint Cream

2/3
cup whipping cream
3
oz. white chocolate baking bar, finely chopped
1/4
to 1/2 teaspoon mint extract

Cake

1
(19.5-oz.) pkg. Pillsbury™ Rich & Moist Fudge Brownie Mix
1/2
cup water
1/2
cup oil
1/2
to 1 teaspoon mint extract, if desired
4
eggs, separated
Powdered sugar
Mint sprigs, if desired

Steps

  • 1 Heat oven to 375°F. Spray 9 or 10-inch springform pan with nonstick cooking spray. In medium microwave-safe bowl, microwave whipping cream on HIGH for 45 to 60 seconds or until warm. Add white chocolate and 1/4 to 1/2 teaspoon mint extract; stir until chocolate is melted. Refrigerate at least 1 hour or until well chilled.
  • 2 Meanwhile, in large bowl, combine brownie mix, water, oil, 1/2 to 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.
  • 3 Bake at 375°F. for 32 to 38 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.
  • 4 Just before serving, beat chilled mint cream until soft peaks form. Cut cake into wedges; top each wedge with mint cream. Garnish with mint sprigs. Refrigerate leftover mint cream.
  • 1 Heat oven to 375°F. Spray 9 or 10-inch springform pan with nonstick cooking spray. In medium microwave-safe bowl, microwave whipping cream on HIGH for 45 to 60 seconds or until warm. Add white chocolate and 1/4 to 1/2 teaspoon mint extract; stir until chocolate is melted. Refrigerate at least 1 hour or until well chilled.
  • 2 Meanwhile, in large bowl, combine brownie mix, water, oil, 1/2 to 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.
  • 3 Bake at 375°F. for 32 to 38 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.
  • 4 Just before serving, beat chilled mint cream until soft peaks form. Cut cake into wedges; top each wedge with mint cream. Garnish with mint sprigs. Refrigerate leftover mint cream.
 

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1/12 of Recipe
Calories
390
Calories from Fat
200
% Daily Value
Total Fat
22g
34%
Saturated Fat
8g
40%
Cholesterol
95mg
32%
Sodium
160mg
7%
Total Carbohydrate
43g
14%
Dietary Fiber
1g
4%
Sugars
31g
31%
Protein
5g
5%
% Daily Value*:
Vitamin A
8%
8%
Vitamin C
0%
0%
Calcium
4%
4%
Iron
10%
10%
Exchanges:
1 1/2 Starch; 1 1/2 Fruit; 4 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
Comments + Recipe Twists

© 2015 ®/TM General Mills All Rights Reserved