1(4 ounces) bar chocolate at room temperature or use cocoa powder for dusting instead
6maraschino cherries with stems
Instructions
Preheat oven to 350 degrees. Line a 9 by 12 lasagna pan with parchment paper.
In a saucepan, melt the chocolate chips and butter together. Stir in 2 teaspoons vanilla and let cool slightly.
In a mixing bowl, whisk the eggs and sugar together until fully combined. Add the chocolate mixture and almond flour and mix well. Pour into the prepared baking dish and bake for 30 minutes or until the edges look dry and a toothpick inserted into the center comes out almost clean. Let cool for 10 minutes, pull out the parchment with the brownies on them and crumble the brownies into ½-inch pieces. Let cool completely.
While the brownies are baking, make the cherry layer. Place the cherries in a medium saucepan. Combine a couple tablespoons of the water with the cornstarch and mix well. Add the rest of the water to the cherries and bring to a boil. Let boil gently for 3 minutes, stir in the cornstarch mixture and cook for another 30-60 seconds or until thickened. Let cool completely.
In a mixing bowl, combine the heavy cream, powdered sugar and 1 teaspoon of vanilla and whip until you have soft peaks.
To make the chocolate curls, take a vegetable peeler and scrape the sides of the chocolate bar. If the chocolate is too cold it won’t curl. Place the chocolate curls on a plate and place in the freezer to harden up.
To assemble the dessert, place a layer of crumbled brownies in the bottom of 6 glasses, top half of the whipped cream, the cooled cherry mixture, another layer of brownies, and the rest of the whipped cream. Top with chocolate curls, a cherry, and a small sprig of mint. Serve immediately or refrigerate until serving time.