INGREDIENTS

INSTRUCTIONS

Preheat oven to 425 degrees F. 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 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. Whet 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. Yield: 12 servings All Recipes Courtesy of Chef Tim
Schafer of Tim Shafer's Cuisine Cafe in Morristown, NJ (201) 538-5550
NOTES : Recipe Courtesy of Chef Tim Schafer of Tim Shafer's Cuisine
Cafe  Recipe by: Cooking Live Show #CL8841  Posted to EAT-L Digest  by
Bob & Carole Walberg  <walbergr@MB.SYMPATICO.CA> on Dec 1, 1997

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