Instructions for the brownie layer

• 1Preheat oven to approximately 180 degrees Celsius, and grease and line a square/rectangular brownie tin
• 2In a saucepan over a low heat, combine butter and chocolate until smooth. Set aside
• 3In a stand mixer, beat aquafaba for 5 minutes (it should increase significantly in volume and become thick and foamy)
• 4Add sugar and beat for a further 5 minutes
• 5Add flour, arrowroot, xanathan gum and cocoa, and carefully fold into mixture
• 6Pour in warm chocolate mixture and again, mix until just combined
• 7Pour into prepared tin and gently tap against the kitchen counter to remove any air bubbles
• 8Bake for approximately 30 minutes or until an inserted skewer comes out clean
• 9Leave tin to cool on the bench for 20 minutes, then place in the fridge to cool

Instructions for the cherry layer

• 10Place all ingredients into a food processor and blitz until well combined. The mixture will be sticky
• 11Remove 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

• 12Melt chocolate until smooth
• 13Add coconut cream and mix until well combined

Instructions to assemble

• 14Remove the tin from the fridge and carefully pull out the brownie mixture by pulling up the brownie layer
• 15Trim the edges so the slice resembles a mega sized cherry ripe
• 16Pour ganache over cherry layer and smooth to cover the top and sides
• 17Place in the fridge to set for at least an hour, and cut into pieces before serving