Chocolate Cherry Kriek Torte - dried cherries

Method

• Preheat oven to 425F.
• Prepare a 9-inch springform pan by coating pan with sweet butter.
• Place a circle of parchment paper in pan and also butter the paper.
• Wrap pan in aluminum foil to prevent leakage.
• Soak cherries in beer overnight and drain.
• In a double boiler combine chocolate and butter and over hot water, stir mixture until melted and smooth.
• Stir in soaked cherries and set aside.
• In a heatproof bowl whisk eggs over the hot water until warm to the touch.
• Using an electric mixer beat warmed eggs until tripled in volume.
• Immediately fold half of theegg mixture into the chocolate mixture until just incorporated and a few streaks remain.
• Fold in thoroughly the remaining 1/2 of the eggs.
• Pour batter into prepared pan and place in a water bath.
• Bake in preheated oven for 6 minutes.
• Cover with aluminum foil and bake for an additional 12 minutes.
• Cake will seem under done, however, it will set up overnight.
• When cake is set, remove cake pan by slightly heating the outside with a warm damp cloth.
• Turn over cake and repeat procedure on the bottom, remove carefully.
• Remove parchment paper.
• Smooth out cake with a warm straight spatula.