In the comments I was reprimanded - they say, I tell little about tasty and sweet!
I confess that I belong to the category of citizens for whom the best candy is a good piece of meat. It is possible with vegetables. However, home-grown people love sweets (especially children).
But for some reason I don't really like to cook sweets. I'm not entirely friends with sweet dough, and biscuits are rarely successful. They probably feel that they do not inspire me. There is no other way to explain such extremely negative behavior!
So from baking I usually choose the simplest one.
And this chocolate cherry pie is no exception. He always succeeds. It turns out juicy, moist. No cream is required for it.
We take:
- A glass of cherries - peeled, drain the juice before cooking;
- 125 grams of good flour;
- 200 grams of margarine;
- 4 eggs;
- 80 grams of powdered sugar;
- 100 grams of sugar;
- 100 grams of chocolate;
- 125 grams of nuts (hazelnuts or almonds)
- Vanilla sugar, vanilla extract, vanillin, in a word, what you have in stock - to taste;
- Baking powder - half a standard bag, which is designed for 500 grams of flour;
- Cinnamon - to taste;
- 3 spoons of cognac or rum (can be excluded).
How we cook:
Fry and grind the nuts in a blender.
Divide the eggs into yolks and whites, mix the yolks with thawed, but not melted, margarine until frothy. Add, without stopping whipping, vanilla and powdered sugar, chopped nuts, melted but not hot chocolate, flour, baking powder, cinnamon and rum.
Beat the whites in a separate bowl with sugar until strong peaks.
Strain the cherries from the juice (but I have already written in the ingredients) and carefully mix the two masses - with the yolks and whites, and the cherries. Pour the resulting dough into a mold (I have 4 cm) and bake for about 50 minutes at a temperature of about 180 degrees.
I write "about" because each oven behaves differently, and the forms are different. Oh, yes, I have silicone, so you can just pour out the dough, and those who have metal molds need to cover them well.
Let us first suspend in the oven, and only then we carefully take it out, otherwise it will fall off, zar-r-times!
Sprinkle the finished cake with powdered sugar and (or) ground nuts.
Bon Appetit!