6:30

To Prep

0:50

To Cook

20

INGREDIENTS

CAPABLE COOKS

DIFFICULTY

16

SERVINGS

1

AVG RATING

(1 Member)

Cherry ripe brownie cake

Ingredients
    • Method
    • Notes
    1. Step 1

      Preheat the oven to 160C/140C fan forced. Grease three 20cm (base measurement) round cake pans with melted butter and line the bases with baking paper.

    2. Step 2

      Place the water, chocolate and butter in a large microwave-safe bowl. Heat on High, stirring every minute, until the chocolate melts. Stir in the sugar, flours, cocoa powder and egg until well combined. Stir in the Cherry Ripe pieces. Pour evenly into the prepared pans. Bake for 25 minutes or until a skewer inserted into the centre comes out clean. Set aside for 2 hours to cool in the pans. (Do not remove from the pans.)

    3. Step 3

      Combine the glace cherry, condensed milk and coconut in a bowl. Stir in the food colouring or gel. Divide the cherry mixture over 2 of the brownie cakes. Smooth the surface. Bake for 15-20 minutes or until just set. Set aside to cool completely in pans before removing.

    4. Step 4

      For the chocolate filling, place the chocolate and butter in a microwave-safe bowl and heat on Medium, stirring every minute, until the chocolate melts.

    5. Step 5

      Place 1 of the cherry mixture-topped cakes on a serving platter and spread the top with half of the chocolate filling. Top with the remaining cherry mixture-topped cake and spread the top with the remaining chocolate filling. Top with the remaining plain brownie cake, top-side down. Place the cake in the fridge for 1 hour, to chill.

    6. Step 6

      Meanwhile, line a tray with baking paper. Drain the maraschino cherries and place on a plate lined with paper towel to dry. Place the chocolate melts in a microwave-safe bowl and heat on Medium, stirring every minute, until the chocolate melts. Dip the cherries halfway into the chocolate and place upright on the lined tray. Set aside for 30 minutes to set.

    7. Step 7

      For the chocolate sour cream ganache, place the chocolate and sour cream in a microwave-safe bowl and heat on Medium, stirring every minute, until the chocolate melts (do not boil or the sour cream will curdle).

    8. Step 8

      Spread the top and side of the cake with the ganache. Arrange the cherries and Cherry Ripe wedges over top of cake, to decorate. Serve immediately, or store in the fridge for up to 4 days. Remove from fridge 30 minutes before serving, or warm individual slices slightly in the microwave.

    Sweetened condensed milk acts as a binding agent for the cherry coconut layers.

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