For this pie, the dough is prepared the night before. I knead it with a mixer. In a bowl put the flour, yeast, sugar, vanilla sugar, salt. Mix with a spoon. Then added the egg, warm milk, lemon zest. Stir with a mixer for several minutes. And gradually add the butter at room temperature, not melted. Knead for 10 more minutes. The dough turns soft and elastic. I'm still a little gomesiana his hands, but this is more for complacency. In the same bowl I left it overnight in the refrigerator, tighten the film. Generally it is recommended to leave the dough in less than 4 hours in the refrigerator.

In the morning you need to prepare the chocolate cream. To do this: in the microwave or in a water bath melt chocolate with butter. Cool, that was not hot. Add the cocoa, icing sugar, liqueur (I had a "Bailey's") and half of the beaten eggs (the other half goes to the lubrication of the pie before baking). All carefully stir until smooth.

Now take out the dough.

Place on a Board, sprinkled with flour. Roll out into a rectangle 20 by 30 cm, thickness 0,5–1 see the Dough should not stick. But, if you want, pour the flour.

On the dough spread on top of chocolate paste, spread cherries, sprinkle with nuts. Cherry should be without juice.

Now, gently roll the roulade. And put it in the fridge for 10-15 minutes, until the cream froze.

Roll carefully cut with a sharp knife into rolls with a width of 2.5 cm. I got 10 pieces. And put them into shape. The bottom of the form to pre-lay a paper for baking. Cover with a towel and leave for proofing in a warm place for 40 min.

Grease lightly beaten egg. Bake in the oven for 40 minutes, until cooked at a temperature of 170*. 15-20 minutes of baking, if necessary, cover the pie with foil or paper, to not burnt.

Ready pie to grease with syrup. To do this: 50 g of sugar, stir with 50 ml of water, boil and cook for 2 min. the Syrup to cool to room temperature.