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Kosher recipe: Fallen Chocolate Cake with Cherry Red Wine Sauce
Published: 11/21/2008 by Chef Mendy
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. Yield 12 servings (serving size: 1 slice cake and 2 1/2 tablespoons sauce) Ingredients 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 Preparation 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 springform 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. Live Eat Be Happy MB
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