Viennese Chocolate Torte

Heat the oven to 350°F. Using 1 tablespoon of the butter and 2 tablespoons of the flour, lightly grease and flour a 9-inch spring form pan; tap out excess flour and set the pan aside.

In the double boiler, melt 3 ounces of the chocolate over boiling water; cool to room temperature.

Meanwhile, in a large bowl, beat the remaining 10 tablespoons butter until creamy. Gradually beat in the sugar until the mixture is light and fluffy. Beat in the melted chocolate and then the egg yolks one at a time.

In a small bowl, combine the walnuts in the remaining flour. In a separate bowl, beat the egg whites until stiff but not dry. Working in 3 additions, gently fold the egg whites into the chocolate mixture alternately with the walnut mixture.

Spoon the mixture into the prepared pan and shake it until evenly distributed. Pat the cherries dry with paper towels and scatter them evenly over the top of the batter. Bake for 50 to 55 minutes, or until a cake tester inserted in center comes out clean. Cool the tour thoroughly on a rack and then remove the springform ring.