Fruit-Filled Chocolate Curd Pie

It’s quick and easy to prepare and doesn’t even get your hands dirty! The pie looks very impressive, like a cake. Suitable for both the festive table and tea drinking.
cook time: 1h 20 min
Zoe Kendrick
Fruit-Filled Chocolate Curd Pie

Nutrition Facts (per serving)

206
Calories
12g
Fat
24g
Carbs
5g
Protein

Ingredients (12 portions)

Dough:

Sugar 0.33 cup
Wheat flour 200 g
Butter 130 g
Vanillin 0.5 tsp
Cocoa 40 g
Egg yolks 2 pc
Sour cream 1 tbsp
Baking powder 1 tsp

Fruit filling:

Apples 1 kg
Cinnamon 1 tsp
Starch 2 tbsp
Cherry 300 g

Curd soufflé:

Sugar 0.33 cup
Butter 50 g
Vanillin 0.5 tsp
Sour cream 300 g
Starch 2 tbsp
Cottage cheese 500 g

Protein cream:

Sugar 100 g
Butter 90 g
Vanillin to taste
Egg whites 2 pc
Lemon acid to taste

Recipe instructions

Step 1

Step 1
Cut the apples into slices, sprinkle with cinnamon and starch. Thaw the cherries and also sprinkle with starch. Separate the whites from the yolks. Beat soft butter with sugar and a pinch of salt, add 2 egg yolks, sour cream, vanillin. Sift flour with cocoa and baking powder and add to the dough. The dough will turn out soft, it’s easy to put it with a spatula into a greased form (I have a 24 cm springform pan), make small sides and put half of the fruit on top.

Step 2

Step 2
Place the mold in the oven at 180 degrees for 15-20 minutes. Meanwhile, make the soufflé. Beat 3 eggs with sugar and vanilla until white. Add cottage cheese, sour cream, butter, starch and beat until smooth.

Step 3

Step 3
Remove the pie from the oven, pour the soufflé onto it, and top with the remaining fruit. If the soufflé is runny, then first put it in the oven for 5 minutes to set, and then add the fruit. Increase the temperature to 200 degrees and bake for about 40 minutes until the stick is dry. Let the pie cool.

Step 4

Step 4
Make protein cream from the remaining proteins. To do this, beat the chilled egg whites with sugar, vanillin and citric acid until stiff peaks form. Then reduce the mixer speed and add softened butter in small pieces. Grease our pie with cream and put it in the refrigerator to harden for several hours. For a festive version, it is better to make custard protein cream (recipes are on the website) and decorate using a pastry bag.

Additional rubrics

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