Flourless Chocolate and Dried Cherry Torte With Kriek Beer
Preheat oven to 425 degrees.
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 the egg 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.