METHOD

1. Preheat oven to 160°C (325°F). Line a 30cm shallow casserole dish with 2 large pieces of overlapping non-stick baking paper, ensuring paper comes above the rim+.
2. Place the cherries onto sheets of absorbent kitchen paper and allow to thaw. Place in the prepared dish.
3. Place the chocolate and butter in a medium saucepan over low heat and stir until melted and smooth. Allow to cool slightly.
4. Place the eggs, extra yolks, sugar and vanilla in the bowl of an electric mixer and whisk for 4 minutes or until pale and thick. Add the chocolate mixture and sift over the almond meal, flour and baking powder and gently fold to combine. Pour mixture over the cherries and bake for 35 minutes. Allow to cool in the tin slightly.
5. Increase the oven temperature to 180°C (350°F). While the cake is cooling slightly, place the extra eggwhites in a clean bowl of an electric mixer and whisk on high speed until soft peaks form. Add the extra sugar, 1 tablespoon at a time, whisking for 30 seconds before adding more. Scrape down the sides of the bowl. Combine until smooth the vinegar and cornflour. Add the cornflour mixture to the eggwhite mixture and whisk for 15 seconds or until the meringue is thick and glossy. Add the vanilla and extra almond meal and fold to combine. 
6. Spoon the meringue mixture onto the warm cake and spread evenly. Return the cake to the oven for 20 minutes or until the meringue is golden and crisp. Allow to cool to room temperature before refrigerating for 2 hours. 
7. When ready to serve, allow the cake to stand at room temperature for 30 minutes++. Place the cake on a cake stand or plate and dust with icing sugar to serve. Serves 8–10

Photography: Con Poulos