Brownie Souffle With Mint Cream |
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Prep Time: 0 Minutes Cook Time: 40 Minutes |
Ready In: 40 Minutes Servings: 8 |
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BROWNIE SOUFFLÉ WITH MINT CREAM This recipe came from an estate sale. I obtained it when I purchased the family collection from the Boyd Estate in Dallas, Texas in 1987. Ingredients:
2/3 cup whipping cream |
3 ounces white chocolate finely chopped |
1/4 teaspoon rum extract |
1 package rich and moist brownie mix |
1/2 cup water |
1/2 cup oil |
1 teaspoon mint extract |
4 eggs separated |
powdered sugar |
mint sprigs for garnish |
Directions:
1. Preheat oven to 375 then spray a spring form pan with nonstick cooking spray.
2. In medium microwave safe bowl microwave cream on high for 50 seconds.
3. Add white chocolate and mint extract then stir until chocolate is melted.
4. Refrigerate at least one hour or until well chilled.
5. Meanwhile in large bowl combine brownie mix, water, oil, mint extract and egg yolks.
6. Beat 50 strokes with spoon.
7. In small bowl beat egg whites until soft peaks form then gradually fold into brownie mixture.
8. Pour batter into sprayed pan.
9. Bake at 375 or until center is almost set then cool 30 minutes.
10. Center will sink slightly.
11. Sprinkle top of cake with powdered sugar.
12. Just before serving beat chilled mint cream until soft peaks form.
13. Cut cake into wedges then top each wedge with mint cream and garnish with mint sprigs.
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