Step 1

Preheat your oven to 350 F.

Step 2

Spray your 9" springform cake pan with a nonstick spray and line the bottom of the pan with parchment. Please make sure your spring pan is fully closed!

Step 3

In a liquid measuring cup combine your eggs and vanilla. Set aside.

Step 4

Add 340 grams of chopped dark chocolate to your food processor and chop for 30 seconds. This will make a very loud and scary sound but your food processor will be able to handle it.

Step 5

Add both sugars and kosher salt to the ground-up chocolate and combine until it resembles a very fine powder. The finer this is, the smoother your cake will turn out.

Step 6

With your food processor running, carefully add the HOT coffee to your chocolate sugar mixture through the feeder. The heat of the liquid will melt the chocolate and sugar. Once all the liquid has been added, blend for 30 seconds. Turn off your food processor and with a spatula scrape the bottom to make sure everything is melted. Blend for an additional 30 seconds.

Step 7

With your food processor running, add the very soft butter to your chocolate mixture. It should still be hot enough for the butter to melt and incorporate into the mixture.

Step 8

Turn off the food processor and scrape down the sides to make sure everything is incorporated.

Step 9

With your food processor running slowly add the egg and vanilla mixture - if you can egg by egg. Allow the eggs to fully incorporate into the batter but don't over blend it. This should not take longer than one minute. It should be very smooth and shiny

Step 10

Transfer the cake batter to your prepared springform and place it in your oven. I like to place my springform on a sheet pan. This way IF my pan is leaking and cake batter will be caught by the sheitan.

Step 11

Bake the flourless chocolate cake at 350F for 55-60 minutes and avoid opening the oven door for the first 30 minutes if you can. Your cake will be done when it's puffed and cracked on top. You want the center of the cake to be fully cooked and not wiggly.

Step 12

Carefully remove the flourless cake from the oven and place it on a cooling rack. Carefully run a butter knife around the edges of the cake while it is still hot to loosen it from the cake pan. The cake will sink and develop some additional cracks.

Step 13

After 10-15 minutes carefully remove the spring form ring and allow the cake completely before placing it in the fridge for a few hours to set up. I normally leave it on the bottom piece of the springform pan since it's a lot easier to remove once the cake is fully chilled. Chill the flourless chocolate cake for at least 2hrs.

Step 14

Combine the frozen cherries, granulated sugar, cornstarch, the zest, and juice of a medium orange in a small saucepan. Add a pinch of kosher salt, vanilla extract, and a few cinnamon sticks, and bring the mixture to a slow simmer.

Step 15

Allow it to simmer for 15-25 minutes until the juices start to thicken up. Make sure to stir it once in a while to make sure it doesn't burn.

Step 16

Once the cherry sauce reaches the desired consistency, remove the pot from the heat and add a generous teaspoon of bourbon (if you like). As it cools, the cherry sauce will continue to thicken.

Step 17

Allow the homemade cherry sauce to cool completely before transferring to an airtight container. Store it in the fridge for up to a week.

Step 18

Chances are, your cake is still on the base of the springform pan when you are ready to serve it. Place a sizable plate on top, then invert the cake. Take off the bottom section of the cake pan and gently peel away the parchment paper, being cautious not to tear the chocolate cake. After removing the parchment paper, position a serving plate on the cake and carefully flip it back over, revealing the crinkled side facing upward.

Step 19

To slice the cake, dip a Chef’s Knife in hot water and dry very well with the towel. I like to start with quartering the cake and then cut each quarter of the cake into equal pieces. You should be able to get 8-12 pieces from this chocolate espresso cake.

Step 20

Place a piece of flourless chocolate cake on a plate, dust with powdered sugar if you like. Top with a generous spoon of whipped cream and top with some of the homemade tart cherry sauce. Enjoy!