Chocolate cherry brownie cake
Waitrose and Partners

Chocolate cherry brownie cake

4 out of 5 stars(1) Rate this recipe
Vegetarian
  • Serves8
  • CourseDessert
  • Prepare20 mins
  • Cook25 mins
  • Total time45 mins
  • Pluschilling

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Ingredients

  • 350g plain chocolate, broken into pieces
  • 225g Lurpak Danish Slightly Salted Butter, diced
  • 3 medium Waitrose British Blacktail Free Range Eggs
  • 225g Billington’s Dark Brown Soft Sugar
  • 75g self-raising flour
  • 75g Dr. Oetker Dark Chocolate Chips (selected branches)

FOR THE FILLING

  • 50g Lurpak Slightly Salted Butter
  • 100g Billington’s Golden Icing Sugar
  • 1 tsp Nielsen-Massey Vanilla Bean Paste
  • 200g Bonne Maman Cherry Compote
  • 1 tsp cocoa

Method

  1. Preheat the oven to 190°C, gas mark 5. Grease and base line 2 x 22cm sandwich tins.

  2. Melt the chocolate and butter in a large bowl over a pan of simmering water.

  3. Meanwhile, whisk the eggs and sugar until pale and fluffy. Stir in the chocolate mixture and then fold in the flour and chocolate chips. Divide between the 2 tins and bake for 25 minutes until just cooked. Allow to cool, then chill.

  4. To make the filling, whisk the butter, sugar and vanilla extract together until pale and fluffy. Drain the cherry compote.

  5. Spread the butter icing over 1 half of the brownie cake, spoon over the drained cherries and top with the remaining brownie cake. Dust with cocoa and serve.

Nutritional

Typical values per serving when made using specific products in recipe

Energy

2,889kJ/ 692kcals

Fat

42.1g

Saturated Fat

26.3g

Carbohydrates

72.1g

Sugars

62.8g

Fibre

1.5g

Protein

6.2g

Salt

0.4g

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Overall rating (4/5)

4 out of 5 stars1 rating