VALRHONA CHOCOLATE CHERRY CAKE

Steps:

• In a bowl macerate cherries in brandy, stirring occasionally, 2 hours, or until brandy is almost absorbed.
• Preheat oven to 350°F.. Line bottom of a buttered 10-by-2 inch round cake pan with wax paper or parchment paper and butter paper.
• In a double boiler or in a metal bowl set over a saucepan of barely simmering water melt chocolate and butter, stirring occasionally. Remove top of double boiler or bowl from heat and cool mixture.
• In a bowl with an electric mixer beat yolks and 1/2 cup sugar until light and fluffy. Add chocolate mixture and stir until combined. Fold in cocoa powder until combined well (be careful not to overmix).
• In another bowl with cleaned beaters beat whites until they hold soft peaks and beat in remaining sugar in a slow stream, beating until meringue just holds stiff peaks. Stir about one fourth meringue into chocolate mixture to lighten and fold in remaining meringue gently but thoroughly. Fold in cherries.
• Transfer batter to pan, smoothing top, and bake cake in middle of over 40 minutes, or until center is just set. Cool cake in pan on a rack 15 minutes. Run a thin knife around edge of pan an invert cake onto rack to cool completely.