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.
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.
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.
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.
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.
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.
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.
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.
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.