Chocolate Cherry Pie

A huge success on the website of the vanilla-strawberry pie, which was baked by just a huge number of people, if we are talking about those from whom I received some feedback (in fact, I don’t understand how many other people baked it, since experience indicates that a large number some readers don’t leave reviews), inspired me to further experiments with frisky berry pies. Now, this is cherry chocolate pie.

It's childishly easy to prepare. There is a minimum of effort and manufacturing aspects, and the taste is so rich! Well, almost like a brownie with cherries, only less nutritious than a brownie. And this pie can be baked with children. Your kids will love scattering the cherries over the dough and lightly dipping them into the dough.

After mixing, it may seem that there is not a lot of dough and the layer of raw dough before laying out the cherries is very narrow. This is how it has to be. It rises very well and does not fall.

Chocolate cherry pie tastes great when fried with a scoop of chocolate or vanilla ice cream. When cool, it is also very tasty, and the cherries and chocolate keep it slightly moist inside even after cooling.

1 pie 18x30, you can use a round pan 26 cm in diameter

Ingredients

120 g butter
250 g sugar
180 g flour
50 g cocoa
100 g dark chocolate (can be replaced with chocolate drops)
2 tsp baking powder
2 testicles
Zest of 1 lime (can be replaced with lemon zest or omitted)
A pinch of salt
120 ml milk
600 g cherries, pits removed
Sweet powder for sprinkling

Production time: 1 hour

1) Preheat the oven to 170 ° C. Grind the butter with sugar and zest.

2) Add milk and eggs and beat everything together.

3) Mix flour, cocoa and baking powder in a separate bowl.

4) Add to the rest of the ingredients and beat everything together well, but do not beat for very long.

5) Finely chop the chocolate and add it to the dough.

Mix thoroughly with a spatula.

6) Cover the bottom of a springform baking pan (I have 18x30, you can use a round pan 26 cm in diameter) with parchment and lay out the dough. Level the bottom of the pan and lay out the cherries in rows, immersing them 2/3 in the dough.

7) Place the pie in a preheated oven and bake for 40-50 minutes, depending on the oven. (A toothpick inserted into the center of the cake should come out dry).

NB: Check the cake for doneness by inserting a toothpick in several places. Because you can come across a piece of chocolate that will be watery and it will seem that the cake is not baked, although in fact it should already be taken out.

Remove the pie from the oven and leave to cool slightly for 10-15 minutes.

9) Using a knife, carefully separate the edges of the cake from the sides of the pan and remove the springform pan. Very carefully, using wide spatulas, transfer the cake to a serving plate. If you are not convinced that this will work for you, then it is better to transfer the cake along with the parchment or wait until it has cooled completely.

Sprinkle the cake with sweet powder and serve. It is equally savored both warm and cool.

Chocolate cherry pie

For me, the most unique dessert combination is the duet of cherries and chocolate; culinary confectioners have been using this harmonious taste for a long time; just remember the well-known “Cherry in Chocolate” candies. In baking, this combination will sparkle with new colors of taste. Be sure to bake my favorite chocolate cherry pie, a regular pour-over pie with a rich, spicy flavor.

The cake that we will bake is not technologically difficult at all; even a non-specialist in baking can handle its production, but the result will literally amuse you, and there is no shame in serving such a cake even to guests!

Total cooking time – 1 hour 30 minutes
Active cooking time – 0 hours 30 minutes
Cost – average cost
Calorie content per 100 g – 262 kcal
Number of servings – 10 servings

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How to make chocolate cherry pie

Ingredients:

Cherry – 500 g
Chocolate – 70 g
Testicle – 4 pcs.
Butter – 170 g
Flour – 1 tbsp. (200 ml)
Potato starch – 5 tbsp.
Cocoa powder – 4 tbsp.
Sugar – 1.25 tbsp. (200 ml)
Milk – 0.5 tbsp. (200 ml)
Cognac – 2 tbsp.
Nutmeg – 1 tsp.
Baking powder – 10 g

Manufacturing:

At the moment, during the cherry season, it’s tempting to bake a juicy dessert with inimitable cherry sourness! And there can be very different varieties of cherries - it will always be delicious. And if you bake this pie from frozen berries, be sure to defrost them at room temperature first. I usually defrost in a colander. And I put the colander itself in a huge bowl. With this method, all excess liquid immediately drains into a bowl, leaving us with cherries suitable for baking.

And if the cherries are fresh, like mine this time, then I always start by removing the pits from the well-washed berries. It's great if there is a special device, but not creepy if there isn't one. By the way, I also put the pitted cherries in a colander (and under it there is an indispensable bowl), then the excess juice will drain and the pie will not be too wet later.

While the cherries are draining, remove the butter from the refrigerator and let it soften.

To prepare the dough, let's first deal with the “dry ingredients”. Mix flour, starch, baking powder. You must add nutmeg (ground) to the same mixture. If you want the most spicy taste, then add cloves, cinnamon, and ginger.

Separately, you need to beat the eggs with sugar, you don’t need to be very zealous, just until foam appears.

Dissolve cocoa powder in half a glass of cool milk. In principle, you can do it differently - add dry cocoa to the flour mixture, and pour the milk separately into the dough. But it’s more convenient for me.

Putting the dough together. Combine the melted butter with cocoa dissolved in milk. Lightly beat with a mixer (or even a whisk), we need the ingredients to dissolve into each other. Now put the resulting oil mixture into the eggs beaten with sugar, mix thoroughly (preferably from top to bottom, with smooth movements) and add a little cognac.

I can’t say that cognac is the most essential ingredient in this recipe. But it is clear that alcohol is an excellent leavening agent for dough; with it, the dough will be more attractive, smoother, softer, and more porous. And this is not counting the narrow fragrant note that cognac will give to the pie. In addition, with alcohol the cake will bake better and become even lighter and airier. If you don’t have cognac on hand, then you can simply replace it with vodka, rum or another strong alcoholic drink.

Now add the flour mixture to the resulting mass and mix everything. The dough is ready!

I baked this cake in a springform pan, and to prevent the cake from literally sticking to the bottom, I cut out a circle from parchment, simply tracing the contours of the bottom of the pan with a pencil. So, I put parchment (baking paper) on the bottom of the pan and lightly grease it with vegetable or butter using a brush.

Let's get back to the actual cooked cherries. “In fact” - because you still need to sprinkle the berries with starch and shake the colander lightly so that the starch moderately entwines all the cherries. This way you can be sure that all the berry inside will not fall to the bottom of the pie.

I pour a third of the finished dough onto the bottom of the mold. I put cherries and pieces of chocolate on top of it. This time I had milk chocolate. But you can use the one you like best. Now again a layer of dough, cherries and chocolate. The outermost layer will be the dough.

It is difficult to say with certainty how long the cake will take to bake, because each housewife has her own oven with her own personality. I usually bake for 60-70 minutes at about 170 degrees. Focus on the individuality of your own oven. Check readiness as always with a wooden skewer or toothpick. If it comes out of the pie dry, then the baked goods are ready!

The pie is delicious both hot and cold. It can be served with ice cream. Or sprinkle with sweet powder and chocolate. And pour a cup of fragrant coffee or tea with the pie. Either a glass of cool milk or compote. The result will always be amazing!

Chocolate cherry pie

An ordinary and very tasty pie. Takes minimal time to manufacture. It can also be prepared without adding cocoa powder, replacing it with the same amount of flour and slightly reducing the amount of sugar - it comes out no less tasty. You can add any other berries.

Ingredients for Chocolate Cherry Pie:

For the test

Chicken egg - 2 pcs
Sugar - 100 g
Salt - 1 pinch.
Milk (or drink) – 80 ml
Butter - 100 g
Wheat flour / Flour – 180 g
Baking powder - 5 g
Cocoa powder - 20 g

For the streusel crumble

Wheat flour / Flour – 50 g
Sugar - 50 g
Cocoa powder – 10 g
Butter - 50 g

For the inside

Cherry (pitted) – 350 g

Production time: 55 minutes

Number of servings: 7

Nutritional and energy value:

Ready meals
kcal 2979 kcal	proteins 48.3 g	fat 145.3 g	carbohydrates 372.6 g
Portions
kcal 425.6 kcal	proteins 6.9 g	fat 20.8 g	carbohydrates 53.2 g
100 g dish
kcal 268.4 kcal	proteins 4.4 g	fat 13.1 g	carbohydrates 33.6 g

Recipe for Chocolate Cherry Pie:

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Comments and reviews

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November 4, 2019 fiolet 00 #

November 9, 2019 Svetlana20189 # (recipe creator)

July 15, 2019 natali_xd #

July 19, 2019 Svetlana20189 # (recipe creator)

June 29, 2019 wise1288 #

July 19, 2019 Svetlana20189 # (recipe creator)

June 28, 2019 7Katyusha77 #

July 19, 2019 Svetlana20189 # (recipe creator)

Cherry and chocolate pie

Cherries and chocolate are a win-win combination for desserts! I suggest making a two-layer pie with frozen cherries and chocolate chips. Its crumb is porous and airy, a little wet, with a slight smell of almonds. Very tasty and chocolatey.

The recipe for chocolate cherry pie is simple. The dough is kneaded using a mixer for about 5 minutes. Then divided in half. Cocoa powder, milk and a small amount of chocolate drops are added to part of the dough (you can replace it with an ordinary chocolate bar and chop it into pieces). Cherries are laid out on top. To highlight their taste, Almond flavoring is added. The finished pie is topped with chocolate glaze, which makes the taste of the cherry and chocolate pie even more striking and rich. Try it!

Total making time: 60 minutes
Making time: 40 minutes
Yield: 8 servings

Ingredients

cocoa powder – 1 tbsp. l.
milk – 2 tbsp. l.
cherries (frozen, pitted) – 150 g
chicken eggs – 3 pcs.
sugar – 100 g
salt – 1 chip.
butter – 100 g
wheat flour – 175 g
baking powder for dough – 1 tsp. with a slide
almond flavoring – 2-3 drops
dark chocolate (drops) – 1 handful
almond petals - for decoration
icing (dark and snow-white chocolate) – for decoration

Manufacturing steps

Place softened butter, sugar and salt in a mixer bowl.

Add flour, sifted with baking powder, knead the dough. Add a couple of drops of almond flavoring to it (if you don’t like it, then use vanillin on the tip of a knife or vanilla sugar - 1 tsp).

Grease a springform pan (20 cm across) with butter and lightly sprinkle with flour. Place half of the dough into it.

Add cocoa powder and milk to the remaining dough, mix briefly with a mixer until smooth.

Add the chocolate chips and stir gently with a spatula.

Pour the chocolate dough into the mold and smooth it out with a spatula.

Distribute the cherries on top (do not defrost the berries, lightly sprinkle with flour). Press lightly into dough.

Place the form in the oven, previously preheated to 180 degrees. Bake for 35-40 minutes (exact time depends on the capabilities of your oven). Check readiness with a toothpick - it should come out dry from the pie, without any remaining dough sticking to it.

Cool the cake, remove it from the mold and pour it with glaze (I used snow white and dark chocolate), decorate with chocolate drops and almond petals.