Instructions for the brownie layer

• Preheat oven to approximately 180 degrees Celsius, and grease and line a square/rectangular brownie tin
• In a saucepan over a low heat, combine butter and chocolate until smooth. Set aside
• In a stand mixer, beat aquafaba for 5 minutes (it should increase significantly in volume and become thick and foamy)
• Add sugar and beat for a further 5 minutes
• Add flour, arrowroot, xanathan gum and cocoa, and carefully fold into mixture
• Pour in warm chocolate mixture and again, mix until just combined
• Pour into prepared tin and gently tap against the kitchen counter to remove any air bubbles
• Bake for approximately 30 minutes or until an inserted skewer comes out clean
• Leave tin to cool on the bench for 20 minutes, then place in the fridge to cool

Instructions for the cherry layer

• Place all ingredients into a food processor and blitz until well combined. The mixture will be sticky
• Remove the tin from the fridge and smooth the cherry layer over the cooled brownie layer. Place the tin back in the fridge to set for at least 30 minutes

Instuctions for the ganache

• Melt chocolate until smooth
• Add coconut cream and mix until well combined

Instructions to assemble

• Remove the tin from the fridge and carefully pull out the brownie mixture by pulling up the brownie layer
• Trim the edges so the slice resembles a mega sized cherry ripe
• Pour ganache over cherry layer and smooth to cover the top and sides
• Place in the fridge to set for at least an hour, and cut into pieces before serving