Chocolate Glazed Brie Cake

Chocolate Glazed Brie Cake

prep time

minutes
cook time

minute
servings
1
layered cake

Ingredients









Cooking Instructions

For cranberries:


1

Place cranberries in bowl. In small saucepan, bring water and 1/2 cup sugar to simmer, stirring until sugar has dissolved. Remove from heat and cool 2 minutes. Pour syrup over cranberries. Cover and refrigerate overnight.


2

Drain syrup from cranberries and toss with additional granulated sugar to coat, adding more sugar as needed. Spread cranberries on baking sheet to dry for 1 hour.


3

Toss cranberries in sugar again and dry for 1 hour.


For chocolate glaze:


1

In microwave-safe bowl, combine chocolate and butter. Heat, 30 seconds at a time, stirring well, until chocolate is melted. Add brandy, if using, and stir to combine.


For cake:


1

With large knife, remove bottom rind from one brie wheel and top rind from second brie wheel. With spoon, scoop out 1/4-inch-deep of cheese from center of bottom wheel to create small well, leaving rind in tact. Fill well with cherry preserves. Place second brie wheel on top, rindless side down.


2

Spoon chocolate glaze on top of brie cake, spreading with back of spoon in circular motion, so glaze drips down sides of cake.* Top cake with sugared cranberries. Refrigerate at least 10 minutes until glaze sets. Bring to room temperature before serving. Cake may be refrigerated for up to 2 hours before serving.


*Note: You may not need all of glaze for cake. Extra glaze may be served on the side or reserved for another use.


Ingredients









Cooking Instructions

For cranberries:


1

Place cranberries in bowl. In small saucepan, bring water and 1/2 cup sugar to simmer, stirring until sugar has dissolved. Remove from heat and cool 2 minutes. Pour syrup over cranberries. Cover and refrigerate overnight.


2

Drain syrup from cranberries and toss with additional granulated sugar to coat, adding more sugar as needed. Spread cranberries on baking sheet to dry for 1 hour.


3

Toss cranberries in sugar again and dry for 1 hour.


For chocolate glaze:


1

In microwave-safe bowl, combine chocolate and butter. Heat, 30 seconds at a time, stirring well, until chocolate is melted. Add brandy, if using, and stir to combine.


For cake:


1

With large knife, remove bottom rind from one brie wheel and top rind from second brie wheel. With spoon, scoop out 1/4-inch-deep of cheese from center of bottom wheel to create small well, leaving rind in tact. Fill well with cherry preserves. Place second brie wheel on top, rindless side down.


2

Spoon chocolate glaze on top of brie cake, spreading with back of spoon in circular motion, so glaze drips down sides of cake.* Top cake with sugared cranberries. Refrigerate at least 10 minutes until glaze sets. Bring to room temperature before serving. Cake may be refrigerated for up to 2 hours before serving.


*Note: You may not need all of glaze for cake. Extra glaze may be served on the side or reserved for another use.


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