Saturday, March 29, 2008

Ashley's Chocolate Mint Brownie Cake

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I love the peppermint filling of this brownie. It is sinfully rich! It comes from Ashley McDaid of San Francisco, who is my daughter's best friend since they were 3 years old.

2 oz. unsweetened chocolate, chopped
1/2 cup butter, room temp
1 cup sugar
2 large eggs
1 tsp vanilla extract
1/2 cup flour
1/4 tsp cinnamon
6 oz. white chocolate (such as Lindt or Baker's), chopped
3 T whipping cream
3/4 tsp peppermint extract
6 T whipping cream
6 oz. semi-sweet chocolate, chopped

Preheat oven to 350°F. Butter and flour 8” square pan. Line bottom of pan with parchment paper that has been buttered and floured. Melt chocolate using a double boiler. Beat butter and sugar in a mixing bowl, then add eggs 1 at a time, blending well after each addition. Add melted chocolate and vanilla. Add flour and cinnamon; beat just until blended. Bake cake about 25 minutes. Cool cake in pan for 20 minutes. Then remove from pan. For icing: Stir white chocolate and whipping cream in top of double boiler until melted. Remove from over water. Stir in peppermint. Spread icing evenly over top of cake. Place cake in freezer until icing is firm, about 30 minutes, or refrigerate cake 1 hour. For glaze: Bring cream to simmer in heavy small saucepan. Remove from heat. Add chocolate; whisk until melted. Cool chocolate until lukewarm but still pourable, about 5 minutes. Place cake on rack set over baking sheet. Pour half of glaze over top of cake. Spread glaze evenly over top and sides of cake. Freeze until glaze is set, about 10 minutes. If necessary, re-warm remaining glaze just until pourable. Pour remaining glaze over cake; spread glaze smoothly over top and sides of cake. Refrigerate cake until glaze is firm, about 2 hours. (Can be made 1 day ahead. Cover and keep chilled.) Let cake stand at room temperature at least 3 hours before serving.

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