• 12servings
  • 262calories

Rate this recipe:

Nutrition Info . . .

NutrientsProteins, Carbohydrates
VitaminsB1, B2, B3, B12, H
MineralsNatrium, Fluorine, Iron, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2/3 cup sugar

  2. 1/2 cup kosher red wine

  3. 1 pound frozen pitted unsweetened cherries

  4. 1/2 cup shelled pistachios

  5. Cooking spray

  6. 1 1/4 cups sugar, divided

  7. 1/4 cup water

  8. 4 ounces bittersweet chocolate, coarsely chopped

  9. Dash of salt

  10. 1/2 cup unsweetened cocoa

  11. 3 large eggs, lightly beaten

  12. 1/2 teaspoon vanilla extract

  13. 1/8 teaspoon almond extract

  14. 4 large egg whites

Instructions Jump to Ingredients ↑

  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.


Send feedback