Sunday, May 12, 2013
After Eight Cake
I found this recipe in Feb/March edition of Cook's Country (a great recipe magazine worth subscribing to, and no one paid me to say that), and slightly modified it to accommodate what I had on hand
After Eight Cake
10oz semi-sweet chocolate chips
1c plus 2tbsp heavy cream
1/4c corn syrup
16tbsp butter, softened
1 1/4 tsp mint extract
1 1/2c powdered sugar
2 recipes basic brownies, uncut
1. Bake brownies and set aside to cool
2. Place chocolate chips in a bowl
3. Bring 1c cream and corn syrup to a simmer over medium heat and pour over chocolate chips. Whisk until smooth.
4. Add 4tbsp butter and 1/2 tsp mint extract to mixture and whisk until glossy. Refrigerate about 1.5 hours until spreadable.
5. While waiting, use mixer to mix 12tbsp butter, 2tbsp cream, and 3/4tsp mint extract until smooth. Slowly mix in powdered sugar until smooth, then whip until fluffy.
6. Assemble cake by placing one recipe of brownies on a wire rack, spreading entire mixture of buttercream on top, then topping with other brownie recipe. Frost cake thinly with chocolate glaze.
7. Microwave remaining glaze about 1 minute, until pourable. Place wire rack and cake on a cookie sheet. Pour glaze over cake, reserving a few tablespoons for decoration. Remaining glaze can be piped on using a zip top bag.
8. Refrigerate cake until glaze is firm, then transfer to serving platter.
A few words of warning: This is VERY rich, you only need very small pieces. About 2"x2" squares are a good serving size. Also, after the initial refrigeration, I left it on the counter, which worked fine except for the early morning sun melted the glaze off one side of the cake. So if you're going to leave it out, be sure it's not in direct sunlight. I thought the texture was better when it was room temperature, so I wouldn't want to leave it refrigerated all the time.