Ingredients
310 g
Brownie Cake
- 310 g warm water
- 250 g Dark Chocolate Melts
- 160 g Butter, Roughly Chopped
- 350 g sugar
- 190 g plain flour
- 30 g Self Raising Flour
- 35 g cacao powder, if using cocoa - 70g
- 4 eggs, Lightly Whisked
- 3 52g Cherry Ripe Bars, Chopped into 1cm pieces
Cherry Ripe Layers
- 200 g Glacé cherries (red)
- 250 g Desiccated Coconut
- 395 g sweetened condensed milk
- 15-20 drops Red food colouring
Chocolate Filling
- 200 g dark chocolate
- 40 g Butter, Roughly Chopped
Ganache and Decorations
- 300 g dark chocolate
- 100 g sour cream
- 10-15 Fresh or Maraschino Cherries, Stems Intact
- 2 52g Cherry Ripe Bars
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6
2h 45min
Preparation 2h 0minBaking/Cooking -
7
medium
Preparation -
8
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Recipe is created forTM 31
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9
Recipe's preparation
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Preheat Oven to 160 degrees
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Grease and line the base of your baking tins with baking paper
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Add Water, chocolate and butter into TM bowl and heat at 50 degrees / 3 minutes / Speed 1
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Add sugar, plain flour, self raising flour, cacao powder and eggs. Mix on Speed 3 for 30 seconds or until well combined.
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Divide the mixture evenly over 3 baking tins, then place the chopped Cherry Ripe pieces over each tin. 1 bar per tin should be enough.
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Bake brownie layers for 20-25 minutes each or until a skewer inserted comes out clean. Do not remove brownie cake from pans and allow it to cool for at least 30 minutes.
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Add glace cherries, condensed milk, red food colouring and coconut to TM bowl and combine on Speed 4 for 30 seconds
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Layer cherry ripe mix evenly over 2 of the Brownie layers (leave the 3rd brownie cake as it is). Bake for 15-20 minutes or until the cherry ripe layer is just set. Allow to cool completely before removing from the tins.
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Add dark chocolate and butter to TM bowl. Heat at 60 degrees for 2-3 minutes until chocolate is completely melted and glossy.
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Place your first cooled layer of brownie and cherry ripe on serving plate and cover cherry layer in the chocolate filling. Repeat with the second brownie/cherry layer. Then finally top with the plain brownie cake that remains. Refrigerate for at least 1 hour.
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Chop 2 cherry ripe bars on triangular angles and set aside for decoration.
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Add Dark chocolate and sour cream to TM Bowl. Melt at 50 degrees for 2-3 minutes or until completely melted and combined.
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Dip your stemmed cherries into ganache and set in fridge until ready to put on top of cake.
Pour remaining ganache over cake and spread evenly to cover it entirely.
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Top cake with cherries and cherry ripe pieces. Cake should be stored in fridge and can be made up to 4 days in advance.
Brownie Cake
Cherry Ripe Layers
Chocolate Filling
Assembly, Ganache and Decorations
Accessories you need
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Spatula
buy now -
Measuring cup
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Tip
This cake is the cover of the November 2014 Taste Magazine. I have altered it slightly and adapted to be made in the Thermomix.
This cake is meant to be made using 3 x 20cm round cake tins. But, I actually used 2 slice tins I had and baked the plain brownie layer last. One recipe batch, yielded 2 tower like cakes.
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
Comments
Add a commentWow! This was amazing and
Wow! This was amazing and super easy! thanks for converting! my only tip is to make sure you spread the ganache on quickly - if you work it once it has cooled it doesmt look smooth and shiny!
Awesome cake! I made it as a
Awesome cake! I made it as a normal 3 layered cake, using 20cm round cake tins. Came out great and one I'll definitely make again for a birthday celebration.