Place chocolate and butter in a bowl over a pan of simmering water.
Melt, then cool and stir in ground almonds and flour.
In a separate bowl, whisk the eggs and sugar for 5 minutes, until they are pale and mouse-like.
Fold a little of the egg mixture into the chocolate mixture to loosen the thick batter, then add the rest of the beaten egg and sugar and gently fold in with a metal spoon.
Line a 20cm cake tin with baking paper and spoon in the cake batter.
Bake for 20-25 minutes, until set but slightly soft in the centre.
Remove from the oven, allow to cook in the tin then transfer to a wire rack and leave to cool.
Place the cooled cake on a serving plate and spoon the cherry compote on to the top of the chocolate brownie cake. Retain about 1 tbsp of cherry juice.
Decorate with fresh cherry halves. brush them with some of the cherry syrup and top with shavings of dark chocolate.
To Serve
Serve with cream or ice cream.
Notes
You can serve the Chocolate Brownie Cake without the cherry compote and cherries, it's totally delicious but even better with the cherries!