-
1
Preheat oven to 325 F. and butter and flour a 9-inch springform pan, knocking out excess flour.
-
2
In a bowl stir together cherries, 1/4 cup sugar, and kirsch and macerate 15 minutes.
-
3
Cut butter into pieces and separate eggs.
-
4
Coarsely chop bittersweet chocolate and in a double boiler or a metal bowl set over a saucepan of barely simmering water melt chocolate with butter, stirring occasionally.
-
5
Remove top of double boiler or bowl from heat and cool mixture slightly.
-
6
Stir in yolks, flour, and salt until combined well.
-
7
Gently stir in cherries and chocolate chips until just combined.
-
8
In a bowl with an electric mixer beat whites until they hold soft peaks and gradually add remaining 1/2 cup sugar, beating until whites just hold stiff glossy peaks.
-
9
Stir half of whites into chocolate mixture to lighten and fold in remaining whites gently but thoroughly.
-
10
Pour batter into pan and smooth top.
-
11
Bake torte in middle of oven 50 minutes to 1 hour, or until a tester comes out with crumbs adhering.
-
12
Cool torte in pan on a rack (top will fall slightly and crack).
-
13
Run a thin knife around edge of torte and remove side of pan.
-
14
Torte may be made 1 day ahead and kept, loosely covered with plastic wrap, at cool room temperature.
-
15
Serve torte with whipped cream.
