Torte

1. Preheat oven to 350°F (177°C).
2. Butter the sides and bottom of a 9-inch springform pan.
3. Using a double boiler, melt chocolate and butter until smooth and combined. Place a heat-proof bowl over a pan of simmering water, ensuring the bowl does not touch the water.
4. In a separate large bowl, combine eggs, ½ C sugar, and salt. Mix with a hand mixer until pale and thick (about 6-7 minutes).
5. Fold half of the egg mixture into the chocolate mixture until combined.
6. Add the remaining egg mixture and fold until well combined.
7. Pour batter into the springform pan and bake in the preheated oven until the top no longer looks wet and a toothpick inserted comes out mostly clean (about 35-45 minutes).
8. Remove from oven and allow to cool completely before removing from pan.

Cherry Compote

1. In a small saucepan, combine the cherries, remaining ¼ C sugar, and ½ cup water. Cook over medium heat for 5 minutes.
2. In a small bowl, combine the cornstarch and 2 tablespoons water and mix until combined.
3. Add the cornstarch mixture to the cherry mixture and cook over medium-low heat, stirring often, until the sauce thickens (about 4-5 minutes).
4. Remove from heat and allow to cool.
5. When serving, pour cherries over cake and dust with powdered sugar.