Brownie Souffle Cake

Brownie Souffle Cake


1 pack MAYA Decadence Fudge Brownie Mix 500g
½ cup water
½ cup vegetable oil
3 whole eggs, separated
1 tablespoon coffee


¼ cup white chocolate
1 cup all–purpose cream


Preheat oven to 350 degrees F. Grease bottom of 9–inch round pan. Stir brownie mix, water, oil, egg yolks and coffee in a medium bowl until well blended. Set aside. In another bowl, beat egg whites until stiff but not dry. Fold into pan and bake for 35 to 40 minutes or until springy in the center. Cool.
Melt white chocolate in a double boiler or microwave for 15 to 30 seconds. Slightly cool. Whip cream until double then fold melted chocolate. Set aside.
To serve: Serve a slice of cake with a dollop of cream.

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