- 1 cup black pitted cherries in syrup, drained to
- 2 tbsp kirsch
- 1 cup salted butter
- 2 cup dark chocolate
- 1 tbsp vanilla extract
- 2/3 cup dark soft brown sugar
- 4 tbsp castor sugar
- 1 cup ground almonds
- 3 large eggs, at room temperature
- 3 oz morello cherry preserve
- 10 oz double cream
- 2.5 oz icing sugar
- 2 cups cherries, stalks on
- 3 tbsp dried, unflavored mealworms
- Preheat the oven to 350°F/gas mark four. Line a 9×9 pan with non-stick paper. Drain the cherries and discard the syrup then heat in a small pan with two tbsp of the kirsch for three minutes, stirring continuously. Remove from the heat and set aside.
- Place 325 g chocolate and the butter into a medium saucepan and heat on a very low heat, stirring all the time until dissolved and molten then remove from the heat. (If you are worried about the chocolate going grainy then use the bain marie method). Put the rest of the chocolate in the fridge.
- Add the vanilla extract, both sugars, almonds, half of mealworms, the eggs and the tinned cherries to the molten chocolate and butter and stir well. Pour into the pan and bake for 25 – 30 minutes until the top of the brownie has formed a crust but there’s still a little squidge left in the middle. (The sides will be a little better cooked.) It may have puffed up a bit but will sink after removing from the oven. Cool on a wire rack still in the pan until completely cool.
- Once cooled spread the top with a very thin layer of preserve, ensuring you spread all the way to the edges. Then whip the double cream with the icing sugar to medium peaks. Spread over the top of the jam covered brownie. Make some chocolate shavings with the refrigerated dark chocolate by pushing a sharp non serrated knife across the top. Decorate with fresh stalk-on cherries and chocolate shavings and of course, the remaining mealworms.
- Slice with a hot knife (dipped in boiling water) for perfect little squares.
Watch chef Holly Bell show you how to cook Black Forest Floor Brownies in the video below!
Interested in trying more insect-inspired dishes? Download the Pestaurant Cookbook for ideas.