Chocolate Brownie Cake with Piles of Cream and Cherry Compote

Method

1. 1. Heat oven to 180°C/160°C fan/350°F/Gas Mark 4 . Grease and line a 20cm cake tin.
2. 2. Place the butter, sugars and chocolate in a saucepan and melt gently in a pan set over a low heat. Pour into a bowl to cool slightly.
3. 3. Add the flour, cocoa powder, baking powder, vanilla and two eggs lightly whisked. Stir everything together to combine.
4. 4. Pour the mixture into the prepared cake tin and place into the oven. Bake for 20-25 minutes, until the brownie is just set - it will still have a slight wobble in the middle. Remove from the oven and allow to cool in the tin.
5. 5. Whilst the cake cools, make the compote by placing the cherries and icing sugar into a saucepan and placing over a medium heat. Cook for 10 minutes, stirring often, until the cherries have broken down and the compote is glossy. Stir through the lemon juice and set aside to cool completely.
6. 6. Just before serving, place the mascarpone, icing sugar, vanilla bean paste and double cream into a large bowl and whisk until medium peaks form.
7. 7. Place the brownie cake onto a cake stand and pile the whipped cream on top, swirling with the back on a spoon to create texture as you go.
8. 8. Drizzle about ½ of the compote on top of the cream then serve in slices with the remaining compote on the side.
   

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Ingredients

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