Instructions: Marinated cherries: If using canned cherries, drain. Save the liquid for another use. Bring the sugar and water to a boil over medium heat, stirring until the sugar is dissolved. Let cook for 3 minutes. Stir in the Kirsch.

Add the cherries and marinate overnight. Cake: Mix together the nuts, cocoa powder, and grated chocolate. Set aside. With an electric mixer or wire whisk, beat the 10 egg whites with 1/2 cup sugar to the stiff peak stage.

Set aside. In a large mixing bowl, beat the 10 egg yolks and the remaining 1/2 cup sugar until the mixture forms ribbons when the beaters or whisk is raised. Gently fold the egg whites and nuts, 1/3 at a time, into the egg yolk mixture. Do not over mix. Divide the batter between two 9-inch cake pans (springform recommended) that have been greased and floured or lined with parchment paper. Bake in a preheated 350 oven for 35 minutes. Remove the cakes from the pans and cool on a wire rack. Filling: Drain cherries & set aside. Reserve Kirsch syrup. Melt chocolate in double boiler. Reserve.

With mixer or whisk, whip cream w/ Kirsch & powdered sugar until firm.

Remove 1-1/2 cups of cream to another bowl. Reserve remainder. Gently fold melted chocolate into 1-1/2 cups of whipped cream. Spoon chocolate cream into pastry bag w/round tip. Slice 1 cake round horizontally. Brush w/Kirsch syrup. Pipe on chocolate cream. Arrange 1/2 of cherries at regular intervals in concentric circles from the perimeter to the center of the cake. Brush 1 of the other half layers of cake w/ Kirsch syrup. Place on the layer of filling. Repeat piping of chocolate cream, and distribution of cherries as in step 2. Place the remaining half-layer of cake on the second layer of filling. Frost the entire torte with the remaining whipped cream.

Garnish with additional cherries and chocolate shavings.

TIME DOES NOT INC. MARINATING

FENDANT, GRAND VIN DU VALAIS, 82

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