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1
Preheat oven to 425F.
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2
Prepare a 9-inch springform pan by coating pan with sweet butter.
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3
Place a circle of parchment paper in pan and also butter the paper.
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4
Wrap pan in aluminum foil to prevent leakage.
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5
Soak cherries in beer overnight and drain.
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6
In a double boiler combine chocolate and butter and over hot water, stir mixture until melted and smooth.
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7
Stir in soaked cherries and set aside.
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8
In a heatproof bowl whisk eggs over the hot water until warm to the touch.
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9
Using an electric mixer beat warmed eggs until tripled in volume.
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10
Immediately fold half of theegg mixture into the chocolate mixture until just incorporated and a few streaks remain.
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11
Fold in thoroughly the remaining 1/2 of the eggs.
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12
Pour batter into prepared pan and place in a water bath.
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13
Bake in preheated oven for 6 minutes.
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14
Cover with aluminum foil and bake for an additional 12 minutes.
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15
Cake will seem under done, however, it will set up overnight.
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16
When cake is set, remove cake pan by slightly heating the outside with a warm damp cloth.
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17
Turn over cake and repeat procedure on the bottom, remove carefully.
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18
Remove parchment paper.
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19
Smooth out cake with a warm straight spatula.
