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
    0
  • Print
    0
  • Pinterest
    0
  • Email
    0
  • Facebook
    0

Brownie Soufflé Cake with Mint Cream

(38)
  2 reviews
  • 15 min prep time
  • 1 hr 25 min total time
  • 10 ingredients
  • 12 servings
  • Pinterest
    0
  • Facebook
    0
  • Save
    0
  • Email
    0
  • Print
    0

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
Protein
5g
% 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

© 2016 ®/TM General Mills All Rights Reserved