Crust

• 1¼ cups unbleached all-purpose flour plus more for dusting
• 1 teaspoon sugar
• ¼ teaspoon fine sea salt
• ½ cup (1 stick) chilled unsalted butter, cut into pieces plus more for greasing pan

Filling

• 3 large eggs
• 7 ounces bittersweet chocolate (70%), finely chopped
• ½ cup blanched almonds
• ⅓ cup unbleached all-purpose flour
• ¼ teaspoon fine sea salt
• 10 tablespoons unsalted butter, softened
• ⅔ cup sugar
• 1½ cups sour cherries in syrup, drained (from 24-ounce jar)
• 1 bittersweet chocolate bar for shaving

For Crust: Place flour, sugar and salt in the bowl of a food processor; process for a few seconds to combine. Add butter, and process until mixture resembles coarse meal, about 10 seconds. With machine running, add 3 tablespoons ice water in a slow, steady stream through the feed tube, just until the dough holds together. Do not process for more than 30 seconds. Turn out dough onto a work surface; flatten to form a disc. Wrap tightly in plastic wrap and refrigerate at least 1 hour or up to 1 day before using.

Heat oven to 350º with rack in middle. Grease the 9-inch springform pan with butter, then dust with flour. On a lightly floured work surface, roll out dough to a 12-inch round. Fit crust into pan. Chill in refrigerator until ready to fill.

For Filling: Separate eggs, placing 3 yolks in one bowl and 2 whites in another (save remaining white for another use). In a heatproof bowl in a microwave oven, heat chopped chocolate at medium power at 15-second intervals, stirring between intervals, until melted, about 1½ minutes; set aside to cool. In the bowl of a food processor, combine almonds, flour and salt; pulse until mixture resembles fine flour.

In the bowl of an electric mixer fitted with the whisk, beat together butter and 7 tablespoons sugar on medium speed until light and fluffy, about 3 minutes. With machine running, add egg yolks one at a time, incorporating between additions. In a slow and steady stream, add melted chocolate. Reduce speed to low, then add almond flour, mixing just until incorporated.

Fold in half the cherries. In a large, clean bowl, beat together egg whites and remaining 3 tablespoons sugar until shiny, soft peaks form.

Gently but thoroughly fold whites into chocolate mixture. Spread remaining cherries in bottom of prepared crust, then pour in batter.

Bake until filling is puffed and just set, 50 to 55 minutes. Let cool in pan on wire rack for 15 minutes, then run a thin, sharp knife around edge of pan to loosen. Remove pan sides. Let cake cool completely.

Just before serving cake, hold chocolate bar with a paper towel. Pass a vegetable peeler over the side of the bar to create shavings. Pile shavings on top of cake. Dust with cocoa.