Oh, don’t shoot me. Another recipe I diligently wrote down while making and have since misplaced somewhere in the maelstrom of my kitchen notes over the last few months. Listen, people, do as I say and not as I do. If you’re going to be making up recipes and fabricate wonderful new concoctions in the kitchen, keep a whole notebook, bound and sturdy and without loose pages in which to write said culinary experiments. Do not, as I do, keep a post-it pad in the cutlery drawer on which to scribble, somewhat illegibly and often covered in some un-named sauce, your moments of cuisinary Eureka. So bear with me here as I try to back track in my mind and remember what went into this little morsel of yumminess you see before you.
The shell, I remember well, is a simple shortcrust. No difficulty there. If you need a recipe, this is a good one, but make only half the required amount as you don’t need a lid for this pie.
The filling was a pint, at least, of dark, almost black, Bing cherries; pitted and halved, or halved and pitted whichever order you like to do that in.
Next would have been a little bit of flour and a little bit of sugar. Again, I can’t give you exact measurements, but I’d estimate ⅓cup sugar and a ¼cup plain flour.
Then a generous amount of dark chocolate, cut into chunks. Hmmm. Lets guess at 100g, 70% cocoa.
Of course, the rest seems fairly simple. Preheat the oven to, oh, 375˚F. Line a springform cake tin with the pastry and chill in the fridge for 10 mins. Fill the shell with the cherry/chocolate mix and bake for about 30 mins, or until the pastry is turning a golden brown and the filling is bubbling merrily away.
Chill for about 10 mins outside the oven before removing from the springform.
Brilliant eaten still warm with a good dollop of vanilla ice-cream.
Good luck! And please, if anyone can see a major blup in my thinking here, shout shout shout.