oven to 350° F. Grease a 9-inch spring form
pan with margarine. Set aside.
cherries and cherry juice in a bowl. Set
aside. Blend almonds and chocolate in food
processor until finely ground. Set aside.
yolks, sugar, cocoa powder and vanilla
extract in a mixing bowl. Beat on high speed
for 3 minutes, until thick and glossy.
almond/chocolate mixture. Stir in cherries
and cherry juice. With clean beaters, whip
egg whites to firm peaks. Gently fold egg
whites into batter.
into prepared pan. Bake for 40 minutes.
While the cake bakes, place cherries in a
sauce pan. Add half-cup water and sugar.
Simmer over medium heat until liquid is
thick and syrupy.
cinnamon. Set aside.
from oven and cool completely before
removing from pan. Cut into wedges and serve
with warm cherry compote.