Chocolate Brownie Cream Cake
What happens when you combine fudgy brownies, luscious dulce de leche cream, and a silky chocolate ganache? The answer is pure indulgence—a Chocolate Brownie Cream Cake that will leave everyone craving more. This dessert is perfect for special occasions or anytime you want to treat yourself.
Ingredients
Brownie Base
- 200 g semisweet chocolate (or dark chocolate for a deeper flavor)
- 150 g butter (unsalted works best)
- 3 large eggs
- 1 cup granulated sugar
- ½ cup brown sugar (enhances fudginess)
- 1 teaspoon vanilla extract
- ¾ cup all-purpose flour (substitute with gluten-free flour if needed)
- 1 pinch salt
Creamy Filling
- 300 g cream cheese (room temperature for smoother mixing)
- 400 g dulce de leche (homemade or store-bought)
- 200 g heavy cream
- 1 packet unflavored gelatin (or agar-agar for a vegetarian option)
- 5 tablespoons water
Ganache Topping
- 200 g semisweet chocolate
- 200 g heavy cream
Instructions
Brownie Base
- Preheat the oven to 350°F (180°C). Line or grease a baking pan for easy removal.
- Melt the chocolate and butter together using a double boiler or microwave in short bursts. Stir until smooth.
- In a separate bowl, whisk the eggs, sugars, and vanilla until well combined.
- Gradually mix in the melted chocolate mixture.
- Gently fold in the flour and salt until just incorporated—do not overmix.
- Pour the batter into the prepared pan and spread evenly.
- Bake for 20-25 minutes. The center should still be slightly soft for a fudgy texture.
- Let the brownie cool completely before adding the filling.
Creamy Filling
- Sprinkle gelatin over water and let it bloom for 5 minutes. Microwave for 10-15 seconds to dissolve.
- In a large bowl, beat cream cheese and dulce de leche until smooth and creamy.
- Add heavy cream and mix until well combined.
- Quickly stir in the dissolved gelatin to ensure even distribution.
- Pour the filling over the cooled brownie and smooth the top.
- Refrigerate for at least 4 hours or until firm.
Ganache Topping
- Melt the chocolate gently in a heatproof bowl.
- Warm the heavy cream, then stir it into the melted chocolate until glossy and smooth.
- Let the ganache cool slightly before pouring it over the set cream layer.
- Refrigerate for another hour to allow the ganache to firm up.
- Slice into squares and serve chilled.
Notes
For a lighter version of this Chocolate Brownie Cream Cake, consider these swaps: - Use sugar substitutes like erythritol or stevia. - Replace heavy cream with coconut cream (dairy-free option). - Opt for low-fat cream cheese or Greek yogurt for a less rich filling. - Use dark chocolate with a higher cocoa percentage for less sugar.