With cordial cherries, an elegant dessert.

CRUST:

8 1/2 oz. or 1 1/2 c. chocolate wafer crumbs
2 tbsp. butter, melted

FILLING:

4 eggs, separated
3/4 c. sugar
1/4 c. brandy
1 tsp. vanilla
1/8 tsp. salt
5 squares unsweetened chocolate
1 square semi-sweet chocolate
6 tbsp. (3/4 stick) butter, softened
1/4 c. cold strong coffee
2 tbsp. sugar
3/4 c. heavy cream, whipped

Lightly butter a 8 or 9-inch springform pan. Line sides with 3x8 inch strips of wax paper. Butter paper.

Combine cookie crumbs and melted butter. Press mix onto bottom and sides of pan. Chill.

Combine egg yolks, 3/4 cup sugar, brandy, vanilla and salt in top of double boiler. Place over simmering water; beat with hand mixer at high speed until thickened and pale yellow, about 8 minutes. Turn into large bowl.

Melt chocolates in bowl over simmering water or carefully microwave. Remove bowl from water. Beat in softened butter 1 tablespoon at a time. Then gradually beat chocolate mixture into egg yolk mixture until smooth. It will thicken slightly. Stir in coffee, set aside.

Beat egg whites until foamy white. Beat in 2 tablespoons sugar and beat until meringue forms soft peaks. Stir a small amount of meringue into chocolate mixture to thin it out. Then gradually fold chocolate mixture into remaining meringue.

Beat cream until stiff. Fold into chocolate mixture. Pour into prepared crust. Chill in refrigerate overnight. Top each serving with a cordial cherry when serving.

CORDIAL CHERRIES:

Soak maraschino cherries with stems in 1/4 cup brandy. Freeze. When cherries are frozen, remove from brandy, dry with paper toweling. Melt four squares semi-sweet chocolate, quickly dip in cherries, swirl them around until completely covered. Set on waxed paper. Refrigerate until ready to serve dessert.