Fallen Chocolate Cake with Cherry Red Wine Sauce

Ingredients

• 0.1 teaspoon almond extract 
• 4 ounces bittersweet chocolate coarsely chopped
• 1 pound cherries unsweetened frozen pitted
• 4 large egg whites 
• 3 large eggs lightly beaten
• 0.5 cup pistachios shelled
• 1 Dash salt 
• 0.7 cup sugar 
• 1.3 cups sugar divided
• 0.5 cup cocoa powder unsweetened
• 0.5 teaspoon vanilla extract 
• 0.3 cup water 
• 0.5 cup red wine 

Equipment

• food processor
• frying pan
• sauce pan
• oven
• knife
• whisk
• blender
• springform pan

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 35
3. To prepare cake, place pistachios in a food processor; process until finely ground.
4. Sprinkle ground pistachios over bottom of a 9-inch springform pan coated with cooking spray.
5. Combine 1 cup sugar and water in a medium saucepan; bring to a boil.
6. Remove from heat; stir in chocolate and salt, stirring until chocolate melts.
7. Add cocoa, stirring with a whisk until well blended.
8. Add eggs, 1 at a time, stirring well after each addition. Stir in extracts.
9. 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.
10. 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.
11. Serve with sauce.