Preheat oven to 375°F. Line bottom of 9-inch-diameter cake pan with 2-inch-high sides with parchment. Place all chocolate, espresso and butter in double boiler. Put sugar in mixing bowl, adds egg and whisk until triple in size. Fold on chocolate mix. Pour batter into prepared pan. Bake for 20 minutes and refrigerate overnight. Serve with Morello Cherry Coulis.

Purée cherries with powdered sugar and lemon juice in a blender or food processor. Pour mixture through a fine sieve into a bowl, pressing on solids.