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Preheat the oven to 190°C, gas mark 5. Grease and base line 2 x 22cm sandwich tins.
Melt the chocolate and butter in a large bowl over a pan of simmering water.
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.
To make the filling, whisk the butter, sugar and vanilla extract together until pale and fluffy. Drain the cherry compote.
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.
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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