Ingredients
The crust
all-purpose flour
330g
11.55oz
1.32cup
22tbsp
cocoa powder
20g
0.70oz
1.34tbsp
sour cream
150g
5.25oz
0.60cup
10tbsp
unsalted butter
150g
5.25oz
0.60cup
10tbsp
salt
2g
0.07oz
0.13tbsp
sugar
80g
2.80oz
0.32cup
5.36tbsp
baking soda
0.5tsp
finely chopped chocolate
50g
1.75oz
3.35tbsp
The filling
heavy cottage cheese
500g
17.50oz
2cup
33.50tbsp
sugar
90g
3.15oz
0.36cup
6tbsp
vanilla sugar
10g
0.35oz
0.67tbsp
egg
3pc
cornstarch
20g
0.70oz
1.34tbsp
dried cherries
70g
2.45oz
0.28cup
4.69tbsp
lemon juice
1Tbs
Method
-
Rub cold butter into the flour to create a breadcrumb texture. Add sour cream mixed with baking soda, salt, sugar, and cocoa powder. Knead the smooth dough. Divide it into 2 equal parts, wrap in plastic, and freeze for an hour.
-
Blend all filling ingredients except cherries until smooth. Add dried cherries at the end.
-
Line a 15x20cm baking dish with parchment paper.
-
Grate the well-chilled dough on a coarse grater and place an even layer in the dish. Spread the filling over the dough and grate the second portion of dough on top. Sprinkle with chopped chocolate.
-
Bake in a preheated 180°C (356°F) oven for 35-40 minutes.
-
Allow the pie to cool completely before removing it from the dish.
