Prepare the cherries. Separate it from the bones, add 2 tablespoons of cane sugar from the Mistral, peremeshaem and leave for 1-3 hours in a colander to cherry gave a part of the juice and filling the cake turned out to desired thick consistency.

At the allotted time, begin to prepare the dough for the pie. Sift flour and add soda to it.

In addition we will need: chicken egg yolks, cocoa powder, melted to a liquid state (but then cooled down to room temperature) butter, 1/4 tsp salt, definitely vanilla sugar (or essence) to "recapture" clear the smell, and unrefined cane sugar Demerara FINE (or small).

Add cane sugar to the egg yolks, add melted butter, vanilla sugar, salt and whisk in a homogeneous mixture.

Add cocoa powder add flour and soda, knead dough. First mix with a spatula, then with your hands form a ball. The dough is malleable and ductile.

A baking pan covered with parchment paper. (Because I have one piece, I cut out a paper circle that matches the diameter of the mold, leaving four "sections", then it will be convenient to get the finished pie.) Hands to evenly distribute the dough along the bottom and sides of the form. Try a layer of dough to form the same thickness. Make nakoly bottom of the pie with a fork and send the form in heated to 180 degrees. the oven for 15 minutes (until tender). In the process of baking the dough may sometimes swell, but it's not terrible. Open the oven and pierce with a fork additionally these problem areas. (Even if after the punctures are small swellings, then it should not bother you too much. After filling in the filling, the cake is equalized. The main thing is to make the sides of sufficient height that could fit with liquid filling)

While the base is baked, prepare the filling. Whisk the eggs lightly whisk with sugar, add sour cream and starch, mix thoroughly.

The form, with a baked crust, take out from the oven.. oven Temperature decreases to 160 degrees. Lightly sprinkle surface of cake with starch (1 tbsp) in case cherry is still able to extract the juice while baking. Sprinkling half (15g) of coconut and scatter pieces of dark chocolate (about the size of 0,5-0,8 mm) do Not recommend eliminating coconut from the recipe. Although I am not a fan, but in this cake it fits very well.

Spread the cherry. Its number may vary according to your taste. But since the cake layer, and fill sweet (in moderation), I like when the cherry pie bigger is the distance between the cherries within 1 centimeter. Top gently, pour fill and send the cake in the oven for another 40-50 minutes - to seal the filling. (The number of ingredients in the recipe have been calculated for a shape with a diameter of 26 cm and height 3.5 cm If you use the form of a smaller diameter, it is necessary to either reduce the proportion of the ingredients, or slightly increase the cooking time. In this case, the filling can completely cover the cherries)

Check with a toothpick the density of the filling in the center of the pie. The cooking duration will depend on the size, shape, height, fill, juicy cherry, and features of the oven. If the toothpick comes out almost dry (unless you hit the cherry, of course))), then the cake is ready and you can get it out of the oven. We will only sprinkle it on top of the second half of the coconut flakes (if desired, you can sprinkle before that, and even grated chocolate) to decorate at its discretion, wait for at least some cooling... to Invite the helper to "tabs" to get the pie from the mold. (And it should be done together, as pie wide). And invite loved ones to the table!