Preheat oven to 350°F (175°C). Butter a 9-inch springform pan and line the bottom with a round of parchment paper. Butter the parchment and lightly dust the sides with cocoa powder, tapping out excess.

Melt chocolate and butter: Place chopped chocolate and butter in a heatproof bowl set over a saucepan of simmering water (double boiler) or use a microwave in 20–30 second bursts, stirring until smooth. Remove from heat and let cool slightly (2–3 minutes).

Whisk eggs and sugar: In a separate large bowl, whisk the eggs with granulated sugar, vanilla, and salt until combined and slightly thickened (about 1–2 minutes by hand or 1 minute with a whisk attachment on low).

Combine: Slowly pour the melted chocolate-butter mixture into the egg-sugar mixture while whisking continuously to temper and create a smooth batter. Continue until fully combined.

Bake: Pour batter into prepared springform pan, smoothing the top with a spatula. Bake in the preheated oven for 25–30 minutes. The torte should have a thin, set crust on top but still be slightly gooey in the center. A toothpick inserted will come out with a few moist crumbs.

Cool: Remove from oven and set pan on a wire rack. Let the torte cool completely in the pan (about 1–2 hours) to finish setting. Once cooled, run a small knife around the edge and release the springform. Transfer to a serving plate or keep on the pan base.

Citrus Pastry Cream

Warm dairy: In a medium saucepan, combine whole milk, heavy cream, and half of the granulated sugar (use 1/4 cup). Heat over medium until just simmering (small bubbles around edge) but do not boil.

Whisk yolks and dry: In a bowl, whisk together egg yolks, remaining 1/4 cup granulated sugar, and cornstarch until smooth and pale.

Temper eggs: Slowly pour about one-third of the hot milk mixture into the yolk mixture while whisking constantly to raise temperature without scrambling. Then pour the tempered yolk mixture back into the saucepan with the remaining milk mixture, whisking continuously.

Cook to thicken: Return saucepan to medium heat and cook, whisking constantly, until the mixture comes to a full boil and thickens to pudding-like consistency (1–2 minutes after boiling). Continue whisking and cook for 30 seconds to 1 minute to ensure cornstarch is cooked.

Finish: Remove from heat immediately. Stir in grated citrus zest, vanilla extract, pinch of salt, and the cold butter cubes a few at a time until fully incorporated and glossy.

Chill: Pour pastry cream into a shallow bowl and press plastic wrap directly on its surface to prevent a skin. Chill in refrigerator until cold, at least 2 hours (can be overnight). Before serving, whisk briefly to loosen and bring to spreading consistency.

Sweet Cherries & Assembly

Macerate cherries: In a small bowl combine pitted halved cherries, 2 tablespoons granulated sugar, lemon juice, and optional kirsch. Stir and let sit at room temperature for 20–30 minutes to macerate and release juices. If cherries produce a lot of liquid, drain slightly but reserve a tablespoon of the juice for glazing if desired.

Slice or portion torte: If the torte is very tall, you may slice horizontally to serve with pastry cream inside; otherwise serve as a whole disc topped with cream. For individual plated servings, cut torte into 8 equal wedges.

Plate: Spread a generous spoonful (about 2–3 tablespoons) of chilled citrus pastry cream onto each slice or dollop on top of the whole torte. Arrange macerated cherries over the cream and drizzle a little reserved cherry juice or the optional kirsch over the fruit for shine.

Finish & garnish: Dust lightly with confectioners' sugar if using, and garnish with mint leaves or microgreens. Serve at room temperature or slightly chilled. Leftover pastry cream can be stored covered in refrigerator for up to 3 days; leftover torte keeps 2–3 days refrigerated, bring to room temperature 30 minutes before serving.