Covering a flourless chocolate cake in meringue makes this a dessert worthy of celebration.
This recipe is courtesy of Joy of Kosher.
Preheat the oven to 350 degrees F.
Spray a 9-inch spring-form pan with cooking spray.
Whisk the cocoa and the boiling water until the cocoa dissolves.
In the bowl of a stand mixer, beat together the butter and 1 cup of the sugar until fluffy. Beat in the egg yolks, 1 at a time, scraping down the sides of the bowl between each addition. Add the cocoa mixture and ground almonds, and beat until combined. Transfer to a large bowl.
Clean out the bowl of the stand mixer. Whisk the egg whites and ½ teaspoon salt until soft peaks form. With the machine running, add the remaining 2 tablespoons sugar and whisk until stiff peaks form.
Fold ¼ off the egg whites into the cocoa batter. Then gently fold in the remaining egg whites.
Pour the batter into the pan and bake for 30 minutes. Cover with aluminum foil lined with parchment paper, and bake for a further 30 minutes, until a toothpick inserted into the center comes out clean. Transfer to a wire rack to cool. Run a knife around the side of the pan to loosen the cake from the edges, and gently remove it.
Set the clean, heatproof bowl of the stand mixer over a pan of simmering water. Add the egg whites and sugar and whisk until the sugar dissolves and the mixture is hot to touch, about 3 minutes.
Remove from the pan of water, and whisk with the mixer on medium speed until soft peaks form.
Spread cherry preserves on top of the cake. Using an offset spatula, spread the meringue over the preserves, making decorative swirls. If desired, caramelize the peaks under the broiler, being careful not to let the cake burn.