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1
Soak cherries in 1/2 cup brandy and place in freezer.
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2
Melt 5 ounces semisweet chocolate over hot water.
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3
When cherries are frozen, dry on paper towel and quickly dip, one at a time, into chocolate, swirling around by stem until completely covered.
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4
Chocolate will harden almost immediately.
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5
Place on waxed-paper- lined rack in refrigerator until ready to use.
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6
To make crust, grind wafers in blender until crumbs are very fine.
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7
Combine melted butter with crumbs and pat onto sides and bottom of buttered 9-inch springform pan.
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8
Bake at 325F 10 minutes.
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9
Remove from oven and cool completely.
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10
Meanwhile, to make filling, combine egg yolks, 1 1/2 cups sugar, vanilla, salt and 1/2 cup brandy in top of double boiler.
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11
Place over simmering water and beat until pale yellow and thick, about 8 to 10 minutes.
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12
Remove from water and set aside.
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13
Melt unsweetened and 2 ounces semisweet chocolate in top of double boiler over hot water.
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14
When melted, remove from water and beat in softened butter, a bit at a time.
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15
Gradually beat chocolate into egg yolk mixture until smooth.
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16
Chocolate mixture will congeal and become very stiff.
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17
Beat in coffee.
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18
Beat egg whites (at room temperature) into soft peaks.
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19
Gradually beat in 3 tablespoons sugar until stiff peaks form.
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20
Beat 1 cup of beaten egg whites into chocolate mixture to thin, then carefully fold in remaining beaten egg whites until thoroughly incorporated.
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21
Whip cream until stiff and gently fold into chocolate mixture.
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22
Pour into prepared crust and chill overnight in refrigerator.
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23
Garnish with cherry cordials.
