Fallen Chocolate Cake With Cherry Red Wine Sauce

• Sauce:
• 2/3 cup sugar
• 1/2 cup kosher red wine
• 1 pound frozen pitted unsweetened cherries
• Cake:
• 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

1. 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.
2. Preheat oven to 350u0b0.
3. To prepare cake, place pistachios in a food processor; process until finely ground. Sprinkle ground pistachios over bottom of a 9-inch springform pan coated with cooking spray.
4. 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.
5. 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 350u0b0 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.

sugar, kosher red wine, cherries, pistachios, cooking spray, sugar, water, bittersweet chocolate, salt, unsweetened cocoa, eggs, vanilla, almond, egg whites

Taken from www.myrecipes.com/recipe/fallen-chocolate-cake-with-cherry-red-wine-sauce (may not work)