Chocolate-Cherry Souffle

1. Prepare foil collar for 1 1/2 quart souffle dish.
2. Reserve 3 cherries, cut remaining cherries in half.
3. In medium bowl, mix cherry halves and 3 tbsp kirsch, set aside.
4. In 2 quarts saucepan with wire whisk, beat egg yolks, milk, and 1/2 cup sugar until well mixes.
5. Add chocolate.
6. Sprinkle gelatin evenly over mixture.
7. Over low heat, cook, stirring constantly, until gelatin dissolves, chocolate is melts and mixture coats a spoon (about 15 minutes).
8. Stiri in remaining 3 tbsp kirsch.
9. Cover and refrigerate until mixture mounds when dropped from a spoon about 1 hour.
10. In a small bowl with mixer at high speed, beat egg whites until stiff peak form.
11. Beatingi at high speed, gradually sprinkle in 1/4 cup sugar, beating mixture until sugar is completely dissolved.
12. In a large bow, using same beaters, beat 1 3/4 cups heavy cream until soft peak form.
13. With rubber spatula, fold chocolate mixutre, egg whites and cherry halves into whipped cream until blended.
14. Pour the mixture into the prepared souffle dish.
15. Cover with plastic wrap and refrigerate until it has set, about 4 hours.
16. To serve remove collar from souffle dish.
17. In small bowl with mixer at medium speed, beat remaining 1/4 cup heavy cream until peak form.
18. Garnishi top of souffle with whipped cream and reserve cherries.
19. Recipe by Connie Luhrs for the NorthWest Cherryi Recipe Contest.