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Preparation Time
10 min
Cooking Time
2 h 50 min
Serves
8
Difficulty
Categories
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Lenten chocolate pie with cherries is a real confectionery masterpiece, which will be appreciated not only by fasting and convinced vegans, but also by people who never deny themselves anything. The most delicate texture and exquisite taste amazes everyone who has tried this delicacy. Which is not surprising, since the combination of chocolate and cherries has long been considered truly royal. The base of the pie is baked in the oven, after which it should be allowed to cool. Next, we cut off the top horizontally, take out the crumb and combine it with the luxurious mousse that we prepared while the cake was “resting.” Then we return the “lid” to the pie, cover it with glaze and let the filling thicken. Remember that agar works great at room temperature, but it’s better to let the Lenten Chocolate Cherry Mousse Pie sit in the refrigerator. A detailed recipe awaits you below.
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Serves:
Flour - 240 g
Drinking water - 200 ml
Sugar - 180 g
cocoa powder - 40 g
Vegetable oil - 3 tbsp
Lemon juice - 1 tbsp
Baking soda - 1 tsp
Salt - to taste
Vanillin - to taste
Frozen pitted cherries - 250 g
Drinking water - 250 ml
Sugar - 60 g
Semolina - 25 g
agar agar - 2 g
Sugar - 60 g
bitter chocolate - 30 g
cocoa powder - 20 g
Drinking water - 20 ml
1
Prepare all the ingredients for the Lenten Chocolate Pie. Sift the flour into a bowl. Add sugar, cocoa powder, baking soda, vanilla and salt. Pour lemon juice, vegetable oil, water into the dry mixture and mix thoroughly.
2
Line the bottom of a springform pan with a diameter of 20 cm with baking paper. Pour the prepared dough into the mold. Bake for 40–50 minutes at 180°C. Place the pie on a wire rack and let cool. Then cut off the top crust horizontally and use a tablespoon to scoop out the crumb, leaving the sides intact. Crumble it.
3
Prepare the mousse. Pour 200 ml of water into the saucepan. Add 150g cherries (let the rest thaw) and bring to a boil. Cook for 1 minute, then strain through a sieve into a ladle. Add sugar to the puree and bring to a boil. Stirring lightly with a whisk, add semolina in a thin stream. Cook over low heat for 15 minutes. Stir constantly to prevent the cherry mixture from burning. Let cool and beat with a mixer for 10 minutes (it will at least double in size and lighten in color). Pour agar-agar into 50 ml of water, leave for 5 minutes, then bring to a boil. Cook for 2 minutes, pour into the cherry mixture and stir.
4
Add the cherries and crumbled pie crumbs to the cherry mousse. Stir quickly and carefully. This must be done before the mousse has hardened, since the agar “grabs” the ingredients very quickly.
5
Fill the base of the lean chocolate pie (bottom with sides) with cherry mousse. Cover with the remaining “lid” and press lightly to compact the filling a little.
6
To make the glaze, combine sugar, water and cocoa powder in a bowl. Heat over medium heat until the mixture has a homogeneous consistency. Add chocolate. Mix thoroughly and remove from heat. Pour the frosting over the top of the cake. Leave for 2 hours in a cool place, then you can put it in the refrigerator.
Serves:
Fat
69
Carbs
553
Protein
50
Kcal
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