Flourless Dark Chocolate Cake with Red Wine Caramel Sauce

My dear friend and lawyer-godmother Elianna just turned 25. This was her birthday cake:

1 cup (2 sticks) butter, cut into pieces
8 ounces semisweet chocolate chips (about 1 1/2 cups)
1 1/4 cups sugar
1 cup sifted unsweetened cocoa powder
1 teaspoon cinnamon
6 large eggs, separated

Preheat oven to 350 F. Line a 10-inch-diameter springform pan with parchment paper, then butter the sides for good measure.
Melt butter and chocolate together in bain-marie or microwave oven (you can guess which one I preferred --ed). Using the whisk in your stand mixer, beat egg whites until they're fluffy and hold soft peaks.
Combine sugar, cocoa and cinnamon in large bowl. Add egg yolks; whisk until well blended. Whisk in chocolate-butter mixture. Fold in egg whites.
Pour batter into prepared pan. Bake until tester inserted into center comes out clean, about 45 minutes. Cool cake completely before releasing pan sides.

Top with vanilla gelato and this sauce:

1 cup sugar
3 tablespoons water
1/2 cup heavy cream
1/4 cup red wine

Combine sugar and water in a small pot and cook, stirring constantly, over medium-low heat until the sugar has melted and caramelized, about 10 minutes.
Remove the pot from the burner and add the cream and wine slowly. Be careful -- the sauce gets all hyper when you do this step.
When the sauce has calmed down, whisk until smooth and return it to the flame. Continue to slowly cook until reduced by half (or less if you like it liquidy; sauce will thicken on cooling).