After Eight Cake

Photo by Robert P.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 10

    ounces bittersweet chocolate, chopped

  • 1

    cup plus 2 tablespoons heavy cream

  • 1/4

    cup corn syrup

  • Salt

  • 16

    tablespoons unsalted butter, softened

  • 1 1/4

    teaspoons mint extract

  • 1 1/2

    cups (6 ounces) confectioners' sugar

  • 2

    recipes Basic Brownies (see my recipe), uncut

Directions

FOR THE GLAZE: Place chocolate in large bowl. Bring 1 cup cream, corn syrup, and 1/8 teaspoon salt to simmer in medium saucepan over medium heat, stirring occasionally. Pour over chocolate and whisk until smooth. Whisk in 4 tablespoons butter and 1/2 teaspoon mint extract until glossy. Cover and refrigerate until glaze is firm but spreadable, about 1 hour. FOR THE FILLING: Using stand mixer fitted with whisk, mix remaining 12 tablespoons butter, remaining 2 tablespoons cream, remaining 3/4 teaspoon mint extract, and 1/8 teaspoon salt on medium-low speed until combined, about 1 minute. Slowly add sugar and continue mixing until smooth, about 2 minutes. Increase speed to medium-high and whip filling until light and fluffy, about 5 minutes. TO ASSEMBLE: Set wire rack inside rimmed baking sheet. Place 1 brownie layer on wire rack. Spread filling in even layer over top. Place remaining brownie layer on top, bottom up. Spread top and sides of cake with about 1 cup glaze until smooth. Melt remaining glaze in microwave until pourable, stirring frequently, about 1 minute; reserve 2 tablespoons in small zipper-lock bag. Pour remaining glaze over cake to cover top and sides completely, spreading gently with spatula as needed. Cut 1/8 inch off corner of bag and decoratively pipe reserved glaze over top. Refrigerate until firm, about 30 minutes. Transfer to platter and serve.

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