Method

• 1.
  Preheat oven to 180°C. Grease and line a 20cm round cake pan. Place chocolate in the freezer for 20 minutes. Once frozen, place in a food processor and process until it resembles fine coffee granules. Set aside.

• 2.
  Whisk eggwhites and a pinch of salt on medium-high speed until firm peaks form. Gradually add sugar, 1 tbs at a time, whisking constantly for 8 minutes or until mixture is thick and glossy.
• 3.
  Combine chocolate and nut meals, then gently fold into the meringue. Pour mixture into cake pan and bake for 40-45 minutes until a skewer comes out clean. Leave in the pan for 15 minutes, then turn out onto a wire rack to cool. Do not refrigerate.
• 4.
  For the cherries, place wine and maple syrup in a pan over high heat. Bring to the boil, then add cherries and simmer for 3-4 minutes. In a small bowl, combine cornflour and 2 tbs water. Add to pan and whisk until sauce thickens. Transfer to a container and cool, then chill for 1 hour.
• 5.
  To serve, place cake on a serving platter. Whisk thickened cream, double cream and vanilla paste until soft peaks form. Top cake with whipped cream. Spoon half the red wine cherries over the cream. Scatter with mint (if using) and serve with remaining cherry sauce on the side.