12 servings (serving size: 1 slice cake and 2 1/2 tablespoons sauce)
- 2/3 cup sugar
- 1/2 cup kosher red wine
- 1 pound frozen pitted unsweetened cherries
- 1/2 cup shelled pistachios
- Cooking spray
- 1 1/4 cups sugar, divided
- 1/4 cup water
- 4 ounces bittersweet chocolate, coarsely chopped
- Dash of salt
- 1/2 cup unsweetened cocoa
- 3 large eggs, lightly beaten
- 1/2 teaspoon vanilla extract
- 1/8 teaspoon almond extract
- 4 large egg whites
To prepare sauce, combine the first 3 ingredients in a medium saucepan, and bring to a boil. Reduce heat, and simmer until reduced to 2 cups (about 30 minutes). Chill.
Preheat oven to 350°.
To prepare cake, place pistachios in a food processor; process until finely ground. Sprinkle ground pistachios over bottom of a 9-inch spring form pan coated with cooking spray.
Combine 1 cup sugar and water in a medium saucepan; bring to a boil. Remove from heat; stir in chocolate and salt, stirring until chocolate melts. Add cocoa, stirring with a whisk until well blended. Add eggs, 1 at a time, stirring well after each addition. Stir in extracts.
Beat egg whites with a mixer at high speed until foamy. Gradually add the remaining 1/4 cup sugar, 1 tablespoon at a time, beating until stiff peaks form. Gently stir one-fourth of egg white mixture into chocolate mixture; gently fold in remaining egg white mixture. Spoon mixture into prepared pan. Bake at 350° for 25 minutes or until wooden pick inserted in center comes out nearly clean. Cool to room temperature; run a knife around outside edge. Serve with sauce.
This moist, dense, rich cake contains no flour or other grains, making it appropriate for Passover. You can find kosher-for-Passover wine, vanilla, and almond extract in grocery stores this time of year or at www.kosher.com. To achieve the cake’s fudgy texture, be sure to pull it from the oven when a wooden pick comes out nearly clean. You can prepare and chill the sauce a day ahead.