Recipe
Ingredients:
230g all-purpose flour
50g powdered sugar
15g cocoa powder
115g butter
1 egg yolk
1 tbsp sour cream
1 tsp baking powder
300g firm ricotta cheese
3 tbsp raw brown sugar
1 tsp vanilla sugar
1 egg yolk
2 tbsp cornstarch
150g cherries, pitted
Method:
In a large bowl combine flour, cocoa, powdered sugar and baking powder. Add the butter. Cut the butter and into the mixture until it resembles crumbs. Add 1 egg yolk and sour cream. Fold the dough into a ball. Divide the dough into two halves. Flatten each half into 1-inch thick discs. Wrap each tightly in plastic wrap. Refrigerate for 1 hour. In a medium bowl combine ricotta, sugar, remaining egg yolk and 1 tbsp cornstarch. In a small bowl combine cherries and remaking tablespoon of cornstarch. Preheat oven to 180C. Line a square baking tin with parchment paper, letting the sides overhang. Place one disc of the dough in a freezer for 15 mins. Working on a floured surface roll out the other disc of the dough into 20cm in diameter. Place the dough into the prepared tin. Spoon the ricotta filling into the crust, topping with cherries. Take the remaining dough disc out from the freezer and grate it on top of the cake. Bake for 45 mins. Allow the pie to cool for 3 full hours at room temperature before cutting into bars. Enjoy!
