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Chocolate Cake: Sift together flour and cocoa powder.
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Beat egg yolks and vanilla with whisk until well blended.
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Beat egg whites in 12-qt.
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(12-L) bowl of mixer fitted with wire whisk attachment on high speed until foamy.
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Gradually beat in 3 cups (750 mL) sugar (or 1-1/2 cups [375 mL] sugar for trial recipe) until stiff peaks form.
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Beat in yolk mixture just until blended.
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Fold in flour mixture.
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Pour batter into 4 oiled parchment-lined full-sheet pans (or into 2 prepared full-sheet pans for trial recipe).
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Bake in 425 degrees F convection oven 5 to 8 min.
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or just until cakes are firm to the touch.
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Immediately slide cakes (with parchment paper) onto wire racks.
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Cool completely.
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Sprinkle each cake with 2 Tbsp.
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(30 mL) of the remaining granulated sugar.
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Stack (with paper) on cool sheet pan; wrap with plastic wrap.
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Refrigerate up to 2 days.
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Cheesecake: Brush 1 full-sheet pan (or 1 half-sheet pan for trial recipe) lightly with some of the butter.
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Cover bottom of pan with parchment paper; brush generously with remaining butter.
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Press graham crumbs into butter in pans; set aside.
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Beat cream cheese spread, sugar, juices and vanilla in 6-qt.
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(6-L) bowl of mixer fitted with paddle attachment 1 min.
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or until well blended, stopping frequently to scrape bottom and side of bowl.
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Gradually beat in whole eggs, yolks and cream.
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Pour over crumbs.
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Bake in 300 degrees F convection oven 15 to 20 min.
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or just until centres are set.
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(The cheesecakes should not rise or crack.)
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Cool completely in pans on racks.
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Refrigerate until ready to use.
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30
Cherry Bombe Filling: Combine cherries, sugar, lemon juice, wine, salt, nutmeg and cinnamon sticks in medium saucepan.
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Bring to boil on medium-high heat, stirring frequently; simmer on medium-low heat 20 min., stirring occasionally.
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Mix corn starch and water until well blended.
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Add to cherry mixture; stir.
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Bring to boil, stirring constantly.
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Remove from heat.
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Add butter; stir until melted.
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Stir in brandy.
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Discard cinnamon sticks.
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Keep filling warm.
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Chocolate Sauce: Bring cream and milk just to boil in saucepan on medium heat.
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Remove from heat.
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Add chocolate; stir until completely melted.
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Keep warm.
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Cherry Bombes: Butter 48 (5-oz./140-g) microwaveable ramekins (or butter 24 ramekins for trial recipe); sprinkle each with 1 tsp.
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(5 mL) of the remaining sugar.
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Cut each Chocolate Cake into 12 (5-1/2-inch) circles.
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Cut Cheesecake into 48 (2-1/2-inch) circles (or into 24 circles for trial recipe) .
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48
Press 1 chocolate cake circle, top-side down, onto bottom and up side of each prepared ramekin; fill with 1/4 cup (50 mL) Cherry Bombe Filling.
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Cover with 1 cheesecake circle, crumb-side up.
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If necessary, trim edges of chocolate cakes to fit ramekins.
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Refrigerate until ready to use.
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For each serving: Microwave 1 filled ramekin on HIGH 45 sec.
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or until heated through (180 degrees F).
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Invert onto serving plate.
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Drizzle plate with 2 Tbsp.
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56
(30 mL) warm Chocolate Sauce.
