English cherries have been in season a few weeks now and what better combinations than to pair with chocolate.
250g unsalted butter
200g 70% coco chocolate plus 50g broken into chips
80g coco powder
65g plain flour
1 tsp baking powder
275g caster sugar plus 50g extra for the cherries
4 large eggs, beaten
Over a bain marie, melt 200g of the chocolate with the butter and a pinch of salt. Cream the butter with the sugar in a mixer or by hand then add the flour, coco powder, eggs, chocolate chips and baking powder and mix well. Pour in the chocolate and butter mixture and combine well.
Tip into an 8 inch square baking tin lined with baking parchment and bake at 180c for 20 minutes until a good crust has formed but there is still a wobble in the middle of the cake. Chill well before portioning.
Stone the cherries using a cherry stoner (they are cheap and reasonably essential for this task). Poach the cherries in the port and remaining sugar until they have softened. Drain the cherries reserving the liquid and reduce by half to make a syrup. Add the syrup back to the cherries and allow to cool to room temperature. Portion the brownie and warm briefly in the microwave - maybe 15 seconds. Serve with the cherries, syrup and a good quality vanilla ice-cream or clotted cream.