by Sagegreen
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Sagegreen's Notes:
Expand4.5 ounces thin dark chocolate cookie wafers, crushed (Nabisco famous work) Ask a question about this ingredient
1/8 cup sliced almonds, ground up Ask a question about this ingredient
6 tablespoons butter Ask a question about this ingredient
2 tablespoons light muscovado sugar Ask a question about this ingredient
10 ounces homemade cherry preserves, especially Cherry Amaretto Jam (by aargersi) Ask a question about this ingredient
1 teaspoon Meyer lemon zest Ask a question about this ingredient
4 ounces whipping cream Ask a question about this ingredient
splash of Amaretto, optional Ask a question about this ingredient
14 dark chocolate thin cookie wafers Ask a question about this ingredient
1 ounce dark chocolate bar, shaved Ask a question about this ingredient
Preheat oven to 350 degrees. Mix the crushed wafers and ground almonds ( I use a coffee grinder) together in a bowl.
Ask a question about this stepMelt the butter in a small pan; dissolve the sugar in the butter. Pour this over the crumb mixture and mix thoroughly.
Ask a question about this stepPress this mix into a pie plate. Bake for 10 minutes.
Ask a question about this stepSpread the cherry preserve over the pie shell. Grate the lemon on top. If you don't have a homemade cherry jam (see aargersi's recipe on this site), you can use a very good cherry preserve from an artisan kitchen. Add a splash of Amaretto if desired. Bake for 10 minutes. Let cool and then chill.
Ask a question about this stepWhip the heavy cream adding a splash of Amaretto, if desired. Lather up a thick layer on cream on top of the chilled pie. Break chocolate wafers in half. Insert into the cream in a radial pattern as illustrated in one of the photos. Cover the wafers over with cream for the magic to happen. Add shaved chocolate on top. It might still look like a dirty snowbank. Patiently, let set for about an hour in the fridge until the wafers bloom into cake-like blossoms. Then serve. Cutting the pie reveals the cherry surprise. Any leftovers can be stored in the fridge for up to a few days.
Ask a question about this stepI think sour cherry would be very nice with this. You may want to cut back on the ground almonds in the crust. Hope this can help your daughter out winter slump. Let me know how it goes!
Love this! Thank you for not letting this pie have a yellow snow top...
Oh wow. Love chocolate cherry!
Thanks, c. It is chocolate cherry with a hint of almond, too.
This looks delicious! Glad to see that jam being put to work - as soon as cherries are back I will be making a batch or two !!!!
Thanks, aargersi! Your cherry recipe is brilliant. We LOVE it!!! You can doctor a good cherry preserve with some lemon zest and Amaretto, if anyone does not have yours. Your jam inspired me to add almonds to the chocolate crust!
Yumme! I really like cherries and chocolates... I really miss my cherry orchid, soon they will start to bloom and spring will be here :)
Thanks, avc! Your cherry orchard must have been beautiful in the spring! We have some gorgeous dark pink cherry trees. Witch hazel is out here now at least!
Absolutely love your inspiration! Oh the never ending dirty snowbanks. I try to think of them as an odd sort of artwork...I would much rather think about this pie!
Thanks, fas. I have been contemplating them each day for months. The pie is magically switching over to looking like the good earth inside with the wafers blooming into chocolate cake....that's my favorite part. Hope we don't eat it before we get some photos!
Love the title and the recipe sounds delicious!
Love the inspiration & the end result!
Yum! This is a lovely reinterpretation of black forest cake. Your son's going to love it.
I think he will. I just covered up the pie with more cream and chocolate shavings. As I walked to work along all the dirty snowbanks, I was struck by the resemblance!
I love that you can find something redeeming in all these dirty snowbanks. This sounds really good!
Thanks! My son returns from Thailand tonight....so this will be a welcome home and pre-birthday pie.
Steven is the author of the best-selling Barbecue Bible and the host of two grilling TV shows: The Primal Grill and Barbecue University.
luv your mixture of art and delicious ... have some sour cherry preserves i purchased for my daughter, the sour cherry lover... will show her this tonight and it will help her out of her early spring slump, thanks!