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Freezing: Complete up to the end of step 2, remove from the tin, wrap and freeze. To use: Thaw at room temperature for 5 hours. Complete the recipe. Preparation time: 20 min, plus 30 min cooling and 1 hr setting Cooking time: 50 min Cals per serving: 470

For the icing

1. Preheat the oven to 180°C/160°C fan oven/Gas Mark 4. Grease and baseline an 18 cm (7 in) square cake tin, 5 cm (2 in) deep. Place the butter and chocolate in a heatproof bowl over a pan of simmering water. Allow the chocolate to melt; do not stir. Remove from the heat and stir until smooth. Allow to cool.

2. Whisk the sugar, vanilla extract and eggs until thick, pale and frothy. Stir the chocolate into the egg mixture. Sift the flour and baking powder together and lightly fold into the chocolate mixture with the cherries. Pour the mixture into the tin. Bake for 40 minutes or until just set. Cool slightly in the tin before removing from the tin and icing.

3. To make the icing, place the chocolate and Kirsch in a heatproof bowl over a pan of simmering water. When melted add the cream and 4 tablespoons of water; stir well. Pour over the brownie and leave to set.

4. Cut the brownie into squares, dust with icing sugar and cocoa powder. Serve with double cream.

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