Bing Cherry Chocolate Sundae
Preheat oven to 375° F and line a half sheet pan with parchment. Sift together cocoa powder, 4 ½ ounces sugar, flour, baking powder and baking soda. In a separate bowl, mix egg yolks, water, vanilla extract, and vegetable oil. Combine sifted dry ingredients with wet ingredients and mix until smooth. Whip whites and remaining sugar to a medium peak and fold into mixture. Spread onto half sheet tray and bake for about 8-15 minutes or until a toothpick comes out clean. Cool and cut into desired mold. Place in freezer.
Bring cream, milk and 1 ½ ounces sugar to a boil in a medium saucepot. Temper egg yolks by whisking in remaining sugar and 2 ladles of hot cream mixture. Pour tempered eggs into the saucepot and whisk constantly until mixture is thickened, coating the back of a spoon. Remove from heat and quickly whisk in pistachio paste and a pinch of salt. Strain and cool. Place mixture in an ice cream machine and freeze according to ice cream manufacture instructions. Pipe into chocolate chiffon mold and return mold to freezer.
Preheat oven to 325° F. In a Robo-coup, chop the vanilla bean and sugar, remove and sift. Place one sheet of brick dough on cutting board and brush both sides with melted butter and vanilla sugar. Trim into large square and then cut into quarters. Place on Silpat and repeat with remaining brick dough. Place second Silpat on top of the brick dough squares and bake until golden brown. Allow dough to cool.
In a medium sauce pot bring port wine, vinegar, sugar, cinnamon stick, and vanilla bean to a boil, whisking occasionally. Reduce heat and simmer until liquid has reduced by half. Strain and pour over cherries.
Whip cream and sugar to a medium peak.
Unmold chiffon and ice cream into bowl. Place one piece of vanilla brick dough on top laying flat. Quenelle whipped cream on top and garnish with two more pieces of vanilla brick dough. Spoon cherries on top and serve.