- 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
- 200 g Glacé cherries (red)
- 250 g Desiccated Coconut
- 395 g sweetened condensed milk
- 15-20 drops Red food colouring
- 200 g dark chocolate
- 40 g Butter, Roughly Chopped
- 300 g dark chocolate
- 100 g sour cream
- 10-15 Fresh or Maraschino Cherries, Stems Intact
- 2 52g Cherry Ripe Bars
2h 45minPreparation 2h 0minBaking/Cooking
Recipe is created for
Preheat Oven to 160 degrees
Grease and line the base of your baking tins with baking paper
Add Water, chocolate and butter into TM bowl and heat at 50 degrees / 3 minutes / Speed 1
Add sugar, plain flour, self raising flour, cacao powder and eggs. Mix on Speed 3 for 30 seconds or until well combined.
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.
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.
Add glace cherries, condensed milk, red food colouring and coconut to TM bowl and combine on Speed 4 for 30 seconds
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.
Add dark chocolate and butter to TM bowl. Heat at 60 degrees for 2-3 minutes until chocolate is completely melted and glossy.
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.
Chop 2 cherry ripe bars on triangular angles and set aside for decoration.
Add Dark chocolate and sour cream to TM Bowl. Melt at 50 degrees for 2-3 minutes or until completely melted and combined.
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.
Top cake with cherries and cherry ripe pieces. Cake should be stored in fridge and can be made up to 4 days in advance.
Cherry Ripe Layers
Assembly, Ganache and Decorations
Accessories you need
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.
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