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1
Heat the oven to 375 degrees F and arrange the rack in the middle.
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2
Melt chocolate, stirring occasionally, in a small saucepan over low heat; set aside.
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3
Whisk together flour, cocoa powder, baking soda, salt, and espresso powder in a medium mixing bowl to aerate and break up any lumps.
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4
In the bowl of a stand mixer fitted with the paddle attachment, beat sugar and butter at medium speed until light in color.
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5
Beat in vanilla extract, then add eggs one at a time until fully incorporated.
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6
Turn off the mixer and scrape down the sides of the bowl; add melted chocolate and mix until smooth.
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7
Add dry ingredients and beat at low speed just until incorporated.
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8
Drop dough by rounded tablespoonfuls onto a baking sheet and bake until cookies are puffed and set, about 8 to 10 minutes.
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9
Transfer cookies to a rack and let cool to room temperature.
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10
(Makes 36 cookies.)
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11
Combine cream and 1/4 cup of the sugar in a medium saucepan over medium heat.
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12
Bring to a boil and immediately remove from heat.
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13
Whisk together remaining sugar and egg yolks until pale and well incorporated.
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14
While constantly whisking, slowly pour in 1/2 of the hot cream.
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15
Pour egg-cream mixture back into the saucepan with the hot cream and place over low heat.
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16
Stirring constantly, cook mixture until it thickens enough to coat the back of a spoon, about 10 minutes.
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17
Remove from heat.
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18
Melt chocolate over low heat and whisk into creme anglaise.
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19
Cool and refrigerate.
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20
Combine cherries and lambic in a medium bowl, and set aside until cherries rehydrate, about 15 minutes.
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21
Drain cherries and reserve lambic.
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22
Whisk lambic and cream together, and beat to form medium peaks; refrigerate until ready to use.
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23
For each serving, break up three cookies and set aside.
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24
In a 4- to 5-inch-tall glass (with a 2-1/2- to 3-inch diameter), layer 1/3 of the cookie pieces, a rounded tablespoon of the whipped cream, 1 tablespoon of the creme anglaise, a few soaked cherries, and a bit of the chopped chocolate.
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25
Repeat twice to make three complete layers.
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26
Refrigerate until ready to serve.
