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Brownie Soufflé Cake with Mint Cream

brownie soufflé cake with mint cream Dessert
Brownie Soufflé Cake with Mint Cream
  • Prep 15 min
  • Total 1 hr 25 min
  • Ingredients 10
  • Servings 12

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

Updated November 4, 2010
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.
 

Nutrition Facts

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.

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