Bird cherry pie with chocolate filling

Name: Bird cherry pie with chocolate filling
Total time: 2 h 15 min
Yield: 8
Ingredients: boiling water - 1 tbsp. l.; Amaretto liqueur - 1 st. l.; powdered sugar - 100 g; wheat flour - 100 g; sour cream - 200 g; soda - ⅓ tsp; sugar - 100 g; chicken eggs - 2 pcs.; bird cherry flour - 50 g; milk chocolate - 100 g; cream - 100 g

Cookinero 24 November 2022

I have been wanting to make this cake for a long time. Yes, I couldn’t find bird cherry flour. But we all know for a long time that dreams sometimes, and maybe more often, nevertheless, come true. This flour also appeared in my kitchen. Without hesitation, immediately began to cook this cake. Didn't regret it at all. The flour behaves perfectly, the cake turned out excellent. Chocolate layer and glaze with a touch of Amaretto - it's divine! The cake tastes like a whole cake! Very tasty! If you have bird cherry flour in stock, be sure to try this cake!

How to cook Bird cherry pie with chocolate filling

Step 1

Pour bird cherry flour into a cup, pour in sour cream. Mix well and leave for 30 minutes.

Step 2

Beat sugar and eggs until thick white foam.

Step 3

Mix the sour cream-flour mixture with the egg mass.

Step 4

Then add wheat flour sifted with soda. Mix everything gently.

Step 5

Grease a baking dish (20 cm) with butter and sprinkle with flour. Pour batter into mold. Send to preheated oven (190°C). Bake 40 minutes.

Step 6

Prepare the filling. Break chocolate into small pieces. Pour in hot cream. Dissolve chocolate in them. The mass will be liquid. Cool it on the table, then send it to the refrigerator. While the cake is cooking, the mass in the refrigerator will become thicker, like good sour cream.

Step 7

Cool the finished cake on a wire rack.

Step 8

Then cut into two pieces.

Step 9

Layer one of the parts with chocolate filling. Cover with the second piece.

Step 10

Prepare frosting. In a saucepan, mix powdered sugar, boiling water and liqueur. Heat up the mass so that it becomes fluid. Pour over the pie.

Step 11

Pour frosting over cake. Decorate as you wish (you don’t have to decorate, it’s already good). Cut into pieces and enjoy!!!

Step 12

Enjoy your meal!

Bird cherry pie with chocolate filling - FAQ About Ingredients, Baking Time and Storage

Can I use regular flour instead of bird cherry flour?

While bird cherry flour gives the pie a unique flavor and texture, you can substitute it with regular all-purpose flour. However, the taste and overall texture will be different. Consider adding a small amount of almond flour for a slightly nutty flavor similar to bird cherry flour.

How long does this bird cherry pie last, and how should I store it?

This pie is best enjoyed within 2-3 days. Store it in an airtight container in the refrigerator to maintain its moisture and prevent the chocolate filling from spoiling.

Can I freeze this pie?

Yes, you can freeze the pie. It's best to freeze it before adding the frosting. Wrap the cooled pie tightly in plastic wrap, then in foil, and freeze for up to 2 months. Thaw it in the refrigerator overnight before adding the frosting and serving.

What if I don't have liqueur for the frosting?

If you don't have liqueur, you can simply omit it from the frosting recipe. You can also substitute it with a teaspoon of vanilla extract or a tablespoon of strong coffee for a slightly different flavor.

Can I make this pie gluten-free?

To make this pie gluten-free, substitute the wheat flour with a gluten-free all-purpose flour blend. Ensure the bird cherry flour is also certified gluten-free. Check all other ingredients (like the liqueur) to ensure they are gluten-free as well.

The chocolate filling is too thin! What do I do?

If your chocolate filling is too thin even after refrigerating, you can add a teaspoon of cornstarch or cocoa powder to the cream while heating it. This will help thicken the mixture. Be sure to whisk constantly to avoid lumps.

Can I reduce the amount of sugar in the recipe?

Yes, you can reduce the sugar. Start by reducing it by 1/4 and taste the batter before baking. Keep in mind that sugar contributes to the texture as well as sweetness, so a significant reduction may affect the final result.

Reviews: 0

0 Overall rating

Have you already prepared this recipe? Tell what you think.

Write a review

Your name*

Will be displayed on the comment.

Your email*

Vote*

Comment*

Your review must be at least 50 characters.

Uzbek pilaf

Uzbek lamb pilaf

Cream soup in a multicooker

Chicken Meatballs

Potatoes in garlic sauce in the oven

Mussels with blue cheese sauce