Brownie cake with hot cherries and mascarpone

Preheat the oven to 170 ° C.

Grease the bottom and edge of the spring mold with butter and coat the bottom of the mold with baking paper.

Cut open the vanilla pod and scrape out the marrow with a knife tip. Melt the butter in a saucepan.

Meanwhile, chop the chocolate into pieces. Remove the pan from the heat, add the chocolate and melt in the butter.

In the meantime, put the vanilla and eggs in a large bowl and beat the mixer in 5 min. Lightly and lightly.

Add the caster sugar by mixing it at the edge of the bowl. Mix for 3 minutes until the mixture becomes stiff. Mix in the mascarpone.

Stir in the melted chocolate, flour and a pinch of salt through the egg mixture. Pour this batter into the spring form and bake for approx. 45 minutes in the middle of the oven.

Remove the cake from the oven, put on a rack and let cool for 15 minutes. Remove the edge of the spring form and allow the cake to cool completely in 45 minutes.

Before serving, mix the cornstarch with the water. Put the cherries with syrup in a pan and mix in the cornstarch. Heat on low heat and leave to bind in 5 min.

Divide the rest of the mascarpone over the cake and spoon over a few tablespoons of cherry sauce. Serve the rest of the sauce separately.