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After Eight Mint Fondant Chocolate Brownie Cake

After Eight Mint Fondant Chocolate Brownie

Ingredients

Brownie:

  • 100 g (3/4 cup) dark chocolate
  • 100 g (just under 1/2 cup) butter
  • 50 ml (3 tablespoons) strong brewed coffee
  • 60 g (4 tablespoons) brown sugar
  • 65 g (4½ tablespoons) white sugar
  • 2 eggs
  • 1 teaspoon vanilla sugar
  • 40 g (1/4 cup) plain (all-purpose) flour
  • 15 g (1 tablespoon) cocoa

Fondant:

  • 100 g (1/3 cup) condensed milk
  • 1 teaspoon mint essence/extract
  • 100-200g (1-2 cups) icing sugar

Ganache:

  • 60 g (1/2 cup) good quality dark chocolate
  • 75 ml (5 tablespoons) whipping cream
  • 1 tablespoon butter
  • 1 tablespoon syrup
  • After Eights (or Andes mints) for decoration

Instructions

  1. For the brownie: Pre-heat the oven to 170°C and grease a small round spring-form (mine was 6 inches/ 18cm).
  2. Slowly heat the chocolate and butter in a pan until just melted, then add the coffee. Leave the mixture to cool for about 10 minutes.
  3. In a large bowl, whisk the sugars with the eggs, then add in the cooled chocolate mixture.
  4. Sift the vanilla sugar, flour and cocoa and stir into the wet ingredients, then mix until well combined.
  5. Pour into the prepared tin and bake for around 20-25 minutes (until an inserted skewer comes out clean). Remove from the oven and allow to cool completely (leave the cake in the pan).
  6. For the fondant: Beat the condensed milk and mint essence together until well combined. Gradually add icing sugar until the required consistency is reached - mine took just over 100g (1 cup) but if you want a firmer fondant, add more to make the mixture more of a paste you can spread.
  7. Pour/spread the fondant evenly over the cold brownie and place in the fridge for a couple of hours to firm up.
  8. For the ganache: Heat the butter, milk and syrup in a pan until just starting to boil. Break the chocolate into bits, and place the chocolate in a bowl. Pour the hot liquid over the top and then leave for five minutes, before beating it quickly until nice and smooth. Pour over the set fondant, then allow the ganache to firm up a little before adding the decoration.

  9. Decoration: I used whole After Eights along with several cut into small pieces. I gently pushed the whole ones into the ganache then quickly popped the cake into the freezer so that the chocolates wouldn't topple over. When they were set in place, I sprinkled the remaining bits of After Eights all over the top. Place in the fridge for several hours (or overnight), remove the spring-form sides, and serve chilled. Enjoy!

Recipe Notes

Disclaimer: I measure my ingredients in grams. To help my American readers, I have converted grams to cups using online resources. However, these measurements have not been verified by me and might not be totally accurate.