Baking

1. Preheat the oven to 180°C.
2. Melt 200 g of the plain chocolate with 120 g of the butter, stir well and leave to cool slightly.
3. Roughly chop the rest of the chocolate using a sharp knife.
4. Mix the flour together with the baking powder and salt. Beat the eggs together with the sugar and flavouring paste to make a foamy mixture, and then carefully add the lukewarm chocolate mixture.
5. Sift the flour, salt and baking powder into the egg mixture a bit at a time and fold in between additions. Finally fold in the remaining chocolate chunks.
6. Grease a rectangular baking tin (approx. 24 x 24 cm) with the remaining butter, add the batter and spread it out smoothly and evenly. Bake in the centre of the preheated oven for 20-25 minutes. The brownies should still be soft and chocolatey on the inside.
7. To make the cherry filling, strain the cherry juice from the jar through a sieve above a saucepan. Then add the sugar, corn-starch and a pinch of cinnamon to the juice in the pan and bring to the boil, stirring constantly.
8. Stir the cherries into the filling and leave to cool. Next, whip the cream together with the flavouring paste and instant gelatine until firm.
9. Cut the brownie bake into 16 squares. Cut each square lengthwise through the centre and fill with the cherry mixture, spoon the cream into a piping bag and make dabs on the cherry mixture.
10. Coat the upper halves of the brownies with the prepared metallic cake glaze and place them on top of the lower cherry cake halves. Pipe a dab of cream on each brownie upper half, finishing with a cherry on top.