Chocolate Debauchery

A flourless chocolate cake that is baked in a waterbath, as you would a pudding, and topped with a glaze made from dried sour cherries.

3 Lindt 70% cocoa 3.5 oz. chocolate bars
2 sticks butter (yes, I know---but it's debauchery remember)
5 eggs
1 cup demerara sugar about demerara sugar

glaze

1/2 C. sweetened, dried sour cherries
6 oz. frozen concentrated apple juice thawed
1/2 tsp. arrowroot powder

Preheat oven to 350. Melt the butter and chocolate in a double boiler. Beat the eggs and sugar together with an electric mixer. Add melted chocolate mixture. Pour batter into a buttered 9" cake pan. Place pan in a larger pan and fill outer pan with water until it reaches 1 inch up the side of the inner pan. Cover outer pan with aluminum foil, crimp edges to seal tightly. Bake for 90 minutes or until your finger comes away clean when you lightly touch the center of the cake.

For the glaze

In a small saucepan simmer cherries in apple juice concentrate for 3 minutes. Turn off heat and let stand for one hour. Sprinkle in arrowroot powder and return to simmer until arrowroot turns clear and mixture coats back of spoon. When mixture cools to lukewarm spread on top of cake.