Chocolate Glazed Brie Cake

By CheeseDiva

Ingredients

• 1/2 cup water
• 1/2 cup sugar, plus more for coating
• 1/2 cup fresh cranberries 6 ounces bittersweet chocolate
• 1/2 cup (1 stick) unsalted butter 1 tablespoon brandy (optional)
• 2 15-ounce wheels Wisconsin Brie Cheese
• 1/4 cup cherry preserves

Details

Servings 1
Adapted from eatwisconsincheese.com

Preparation

Step 1

To make sugared cranberries: 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.
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.
Toss cranberries in sugar again and dry for 1 hour. Makes 1/2 cup sugared cranberries.
To prepare chocolate glaze: In microwave-safe bowl, combine chocolate and butter. Heat, 30 seconds at a time, stirring well, until chocolate is melted. Add brandy and stir to combine.
To prepare cake: 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.
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 use all of glaze for cake. Extra glaze may be served on the side or reserved for another use