Chocolate and Cherry Pies

By chelyc13

Ingredients

• FOR PIE:
• 3 oz semisweet chocolate
• 1 stick unsalted butter, softened
• 1 cup packed dark brown sugar
• 1 large egg
• 2 1/4 cup plus 2 tblsp self rising flour
• 2 1/2 tblsp cocoa powder
• 1/2 teas salt
• 1 cup plain yogurt
• 1/3 cup (not boiling) water
• FOR CHERRY CREAM FILLING:
• 1 cup fresh cherries, pitted
• 2 tblsp granulated sugar
• 2 tblsp kirsch
• 1 1/2 cups heavy cream, whipped
• FOR CHOCOLATE GLAZE:
• 3 tblsp unsalted butter
• 1/3 cup light corn syrup
• 3.6 oz semisweet chocolate, broken into pieces
• 12 fresh cherries with stalks on, to decorate

Details

Servings 12

Preparation

Step 1

1. Preheat the oven to 350.

2. To make the pies, first melt the semisweet chocolate in a double boiler. Cream together the butter and brown sugar in a mixing bowl for 2-3 minutes using an electric mixer, until light and creamy. Add the egg and mix again. Sift the flour, cocoa, and baking powder into the bowla nd add the salt, melted chocolate, and yogurt. Whisk again until everything is incorporated. Add the hot water ans whisk into the batter.

3. Put a large spoon ful of batter into each hole in the prepared pans or pipe in 2.5 inch diameter onto parchment lined cookie sheets. Leave to stand for 10 minutes then bake each pan for 10-12 minutes in the preheated oven. Remove from the oven, let cool slightly then turn out onto a wire rack.

4. To make the cherry cream filling, put the cherries in a saucepan with the sugar and 1/3 cup cold water. Simmer over low heat until soft, then remove form the heat. Stir in the kirsch and set aside to cool. when sooled, fold the cherry compote into the whipped cream, cover and chill in the fridge until needed.

5. To make the chocolate glaze, heat the butter with the corn syrup, chocolate, and 2 1/2 tblsp cold water in a saucepan, until the chocolate and butter have melted and you have a shiny syrup. Spoon the glaze over 12 of the pie halves. This is best done whilst the pies are still warm and on the wire rack and with baking parchment underneath to catch anyd rips. Top each one with a fresh cherry and allow to set.

6. Spoon some cherry cream filling onto the unglazed pie halves and spread with a round balded knife. Top each one with a glazed and cherry topped pie half and your whoopie pies are ready to enjoy.