Cherry-Nut Torte

1 lb cherries, pitted
2/3 c butter, softened
1 c sugar
4 ea eggs
4 oz bittersweet chocolate, grated
1 1/2 c hazelnuts, ground
2/3 c plain bread crumbs
1 T powdered sugar

Cream the butter with the sugar. Separate the eggs. Grate the chocolate. Beat the egg whites until stiff.
Stir the yolks, one after another, into the butter and sugar mixture; add the chocolate and the ground nuts. Gold in the egg whites.

Preheat the oven to 350. Butter a 9" springform pan and sprinkle with the bread crumbs. Pour the batter into the pan and cover the top with the cherries. Bake 1 hour on the bottom rack of the oven. Turn off the oven and leave the cake in the oven 10 minutes to cool. Remove and cool completely on wire rack. Sift powdered sugar over top.

Wisconsin State Fair