Method

• 1.
  Preheat oven to 150°C. Grease and line base and sides of a 20cm round cake pan with baking paper.
• 2.
  Melt the butter and chocolate in a heatproof bowl set over a saucepan of simmering water (don’t let bowl touch water). Set aside.

• 3.
  Combine eggs and sugar in a separate heatproof bowl and place over the simmering water. Whisk for 8 minutes or until doubled in volume. Remove from heat.
• 4.
  Gradually whisk chocolate mixture into egg mixture until smooth. Gently fold through dry ingredients and cherries. Spread into the prepared pan.
• 5.
  Bake for 35 minutes or until a skewer inserted around the outer edge of the cake comes out clean and the centre is still slightly soft. Set aside in pan for 20 minutes, then transfer to a wire rack to cool.
• 6.
  For cherry syrup, combine juice, sugar and 1/4 cup (60ml) water in a saucepan over medium-high heat, stirring until sugar dissolves. Increase the heat to high, bring to the boil, then cook for 10 minutes or until thickened. Cool to room temperature, adding a little more warm water if too thick.
• 7.
  For the mascarpone icing, whisk all ingredients in a bowl to medium peaks.
• 8.
  Top brownie with icing. Drizzle with some cherry syrup and scatter with finely grated chocolate. Serve remaining cherry syrup on the side.