Chocolate Cherry Pie
Chocolate pie with cherries is ideal for a cozy family tea party or for a heart-to-heart conversation with a friend. The whole point is in the property of this fragrant pastry to pacify, relieve nervous tension, tune in to positive. There is no doubt about the taste of the cake: the combination of chocolate and cherries has long been a classic of the confectionery genre. A win-win! And this chocolate cherry pie looks presentable, but is prepared quite simply, so even a novice hostess has a chance to showcase her talents in the best possible light.
Ingredients
- cherry - 160 g
- sugar - 50 g
- grated lemon zest - 1 tsp
- red dry wine - 125 ml
- butter - 50 g + a little more for preparing the form
- sugar - 65 g + a little more for preparing the form
- chocolate (at least 70% cocoa) - 200 g
- vanilla extract - 2 tsp
- eggs - 5 pcs.
- flour - 70 g
- salt - on the tip of a knife
Cooking
Step 1
Prepare a springform pan with a diameter of 20-22 for baking chocolate cherry pie. Brush it with butter and sprinkle with sugar. Heat the oven to 170°C.
Step 2
Break the chocolate and, together with butter and 30 g of sugar, put on low heat. Stirring, heat until a mass of a homogeneous consistency is obtained. Remove from heat, add vanilla extract and let cool.
Step 3
Separate the eggs for the pie dough into whites and yolks. Put the whites in the refrigerator until use. Add the yolks one at a time to the chocolate mass, whisking with a whisk on low speed. Add flour sifted with salt and mix.
Step 4
Beat the whites with a mixer on high speed until soft peaks. Gradually add the remaining sugar. Beat until strong peaks. Sugar must be completely dispersed in the protein mass.
Step 5
Mix a third of the protein mass into the chocolate. Then, whisking lightly with a whisk or fork, add the remaining egg whites. Stir quickly. The chocolate pie dough is ready.
Step 6
Pour the dough into the prepared form and place in the oven for 35-40 minutes. The top of the finished cake should spring back slightly when pressed. Let the cake rest in the pan for 10 minutes, then transfer to a wire rack and let cool completely.
Step 7
Prepare the chocolate pie sauce. Place the cherries, sugar, lemon zest and wine in a small bowl. Put on fire and, stirring, bring to a boil. Cook over low heat for 10-15 minutes. Remove from heat and let cool completely.
Step 8
Transfer the cooled chocolate cake to a large plate and pour over the cold cherry sauce. Serve immediately. You can decorate with mint or lemon balm leaves.