| 1 | Preheat oven to 375 °F. |
| 2 | Line the bottom of a 9-inch cake pan with a piece of buttered waxed paper or baking parchment, then spread the sides evenly with butter. |
| 3 | in a heavy-bottomed saucepan set over low heat, melt 8 ounces of the chocolate with 1 tablespoon of the coffee granules and ?cup kirsch, stirring until smooth. |
| 4 | Off heat stir in the egg yolks, one at a time, then return the pan to the heat and stir the mixture briefly until the yolks are warmed and have thickened the chocolate slightly. |
| 5 | Off heat again, beat in the butter by tablespoons, stirring until smooth. |
| 6 | Stir in the flour. |
| 7 | beat the egg whites with the pinch of salt until they form soft peaks. |
| 8 | Sprinkle on 1/3 cup of the sugar and continue beating until the whites form fairly stiff and shiny peaks. |
| 9 | Fold the warm chocolate mixture delicately into the meringue and turn the batter into the prepared pan. |
| 10 | Bake at 375°F for 20-25 minutes, until the cake has puffed and a knife inserted in the center comes out with only a slightly creamy layer. |
| 11 | Do not overcook. |
| 12 | Set the pan on a rack to cool for at least 45 minutes before unmolding. |
| 13 | As it cools, the cake will sink and the surface will crack slightly. |
| 14 | you can prepare the cherries while the cake is baking and cooling. |
| 15 | Pit the fruit and set in a saucepan with the remaining 1/3 cup sugar and 2 tablespoons kirsch. |
| 16 | Cook over medium-low heat, partially covered, for 30-40 minutes, stirring occasionally. |
| 17 | Uncover the pan for the last 10 minutes or so; the cherries should reduce to a thick compote. |
| 18 | When done, allow to cool, then chop roughly and set aside. |
| 19 | (if you are using canned cherries, prepare them as above, but cook them for only 20-25 minutes). |
| 20 | invert the cake onto a serving platter and remove the paper. |
| 21 | Using a large spoon, trace about a 5-inch circle in the center of the cake; then scoop out the top part of the circle, leaving at least ?inch of cake at the bottom. |
| 22 | Add the scooped-out cake to the cherries and stir together well. |
| 23 | Return the chocolate-cherry mixture back into the cake, smoothing it nicely with a flexible metal spatula. |
| 24 | in a heavy-bottomed saucepan, melt remaining chocolate with 1 tablespoon coffee granules, 3 tablespoons water and 2 tablespoons kirsch, stirring occasionally until smooth. |
| 25 | Allow to cool slightly, then spread evenly over the top and sides of the cake. |
| 26 | Use a towel dipped in hot water to remove any smudges from the platter and set the cake in the refrigerator until 30 minutes before serving. |
| 27 | The chocolate glaze will lose a bit of its shine when chilled, but the cake is really better served slightly below room temperature. |
| 28 | Serve the cake garnished, if you wish, with more whole cherries. |
| 29 | variation: for the cherries in the recipe substitute a puree of fresh figs; or chopped dried pitted prunes or dried apricots, plumped in water and a little kirsch and flavored with orange marmalade. |
