Ingredients
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3 eggs
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150 ml milk
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130 ml olive oil, refined
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100 g brown sugar
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100 g coconut (or coconut) sugar
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1 package vanilla sugar
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150 g wheat flour
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50 g cocoa
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½ tsp baking soda
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1 tsp baking powder
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For cream:
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250 g mascarpone
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250 g double cream for whipping, 33-36%, chilled
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2 tsp powdered sugar
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1 package vanilla sugar
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For fruit kissel:
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150 g cherry
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100 g berries (raspberry, strawberry, currant, blueberry)
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1 tbsp lemon juice
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70 g sugar
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1 tsp potato starch mixed with 1 tbsp cold water
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1.5 gelatin leaf, or 1.5 tsp gelatin powder
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100-150 g berries for garnish
Directions
Chocolate pie with cherry and berries is the most gorgeous and delicious summer pie. Call it a delight or a holiday! It is summer fruit what makes it so wonderful. The more different kinds of fruit you use, the more appealing the pie will be. This pie has also a very harmonious flavor – tender chocolate sponges, failry sweet and fresh cream and sour sweet berries.
I recommend you make the cream from mascarpone, though you can substitute with sour cream: beat 500 ml 30% sour cream with 2 tbsp powdered sugar.
Despite its holiday appearance, the pie is absolutely easy to make. You must try it! I recommend it for a hot summer day!
The recipe taken from Moje Wypieki blog, complemented with my explanations and amends.
Today's visits: 1.
Steps
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1
Done
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Preheat the oven to 170 degrees Celsius. In a bowl, whisk the eggs, add milk, oil, sugar and vanilla extract. Mix with a mixer until smooth. |
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2
Done
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In another bowl, add sieved flour, cocoa, baking soda and leaven. |
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3
Done
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To the egg mixture, add the dry ingredients and mix them everything with a mixer at low speed, or a whisk, until smooth. You should end up with batter. |
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4
Done
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Cover the bottom of a 20-21 cm diameter baking dish with a cookie sheet. Don’t use a larger dish, as we need a high sponge cake to cut in half. Pour in the batter. |
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5
Done
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Bake at 170 degrees Celsius for about 50 min. Use a toothpick or a wood stick to check for doneness – they should come out dry. |
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6
Done
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When the sponge is done, turn off the oven and slightly open the door. Let the sponge chill in the oven for a while, then take it out and let chill at room temperature. |
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7
Done
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While the sponge is chilling, prepare the fruit kissel. In a bowl with cold water, add gelatin leaves and let stand for 10 min to soften. If you use gelatin powder, pour enough water over the gelatin to ensure it's completely covered and let it stand to soften. |
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8
Done
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Pit and cut the cherries in halves. Place them into a pot, add the rest of the berries, sugar, lemon juice and mix. Cook over low heat until the sugar is dissolved. The berries will release their juices. Don’t bring to a boil. |
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9
Done
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Add the dissolved in water potato starch and mix. After bringing to a boil, remove from heat immediately. The kissel will thicken. Don’t let it boil otherwise starch will lose its properties. |
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10
Done
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Let the kissel chill for 1 min. Then add the soften gelatin and mix until smooth. |
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11
Done
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Let the kissel chill at room temperature for a while. Then you may put it in the frigde. Anyway, you will have to mix it from time to time to prevent film from forming. The kissel should be quite thick. |
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12
Done
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When the sponge has chilled, remove the top (1-2 mm) with a knife so you have a flat surface. Now you have a sponge cake of 4-5 cm high. Crush the cut-off layer into crumbs. |
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13
Done
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Cut the sponge cake in half horizontally. Now you have two 2-2.5 cm high layers. |
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14
Done
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Make the cream. In a bowl, beat the mascarpone with double cream until thick and creamy consistency. Add vanilla and powdered sugar. |
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15
Done
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Assemble the pie. Spread a half of the cream over the bottom layer. |
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16
Done
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Sandwich the second sponge on top. Spread the remaining cream on top, smoothing the surface. |
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17
Done
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Arrange the fruit kissel on top. |
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18
Done
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Sprinkle with crumbs and garnish with cherries and berries. Place the pie into the fridge for 30-60 min. How to serve: Serve chilled. How to keep: Can be kept refrigerated during one day. I recommend you consume it within one day. |
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19
Done
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