Summary

Ingredients

For the sauce:

• cherry – 160 g
• sugar – 50 g
• grated lemon zest – 1 tsp.
• dry red wine – 125 ml

For the dough:

• butter – 50 g + a little more to prepare the mold
• sugar – 65 g + a little more to prepare the mold
• chocolate (at least 70% cocoa) – 200 g
• vanilla extract – 2 tsp
• eggs – 5 pcs.
• flour – 70 g
• salt – on the tip of a knife

Print Recipe Pin Recipe

Instructions

1. Prepare a 20-22 diameter springform pan for baking chocolate cherry pie. Brush it with butter and sprinkle it with sugar. Heat the oven to 170 ° C.
2. Break the chocolate and put on low heat together with butter and 30 g of sugar. While stirring, heat until a homogeneous mass is obtained. Remove from heat, add vanilla extract and let cool.
3. Divide the eggs for the pie dough into whites and yolks. Refrigerate whites before use. Add the yolks one at a time to the chocolate mass, whisking at low speed. Add flour sifted with salt and stir.
4. Beat egg whites with a mixer at high speed until soft peaks. Add the remaining sugar gradually. Whisk until firm peaks. The sugar must be completely dispersed in the protein mass.
5. Stir a third of the protein mass into the chocolate. Then, whisk lightly with a whisk or fork, add the remaining egg whites. Stir quickly. The chocolate cake dough is ready.
6. Pour the dough into the prepared mold and place in the oven for 35-40 minutes. The top of the finished cake should spring slightly when pressed. Leave the cake in the pan for 10 minutes, then transfer to the wire rack and let cool completely.
7. Make a chocolate pie sauce. Place the cherries, sugar, lemon zest, and wine in a small ladle. Put on fire and, stirring occasionally, bring to a boil. Cook over low heat for 10-15 minutes. Remove from heat and let cool completely.
8. Transfer cooled chocolate pie to a large plate and top with cold cherry sauce. Serve immediately. You can decorate with mint or lemon balm leaves.