Fallen Chocolate Cake with Cherry Red Wine Sauce |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 12 |
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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 . 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. Ingredients:
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 |
Directions:
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 350°.
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 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.
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