This is a large PIECAKEN, and very rich, so small pieces are the best way to go. You can cut at least 16 to 20 pieces, if not more.
If you are not a fan of cherries (the texture of the skin can bother some people), make a raspberry or strawberry pie instead. Simply use the gluten-free coconut crust with any other fruit of your choice.
So let's get to it.
PIECKAEN Recipe: Coconut-Crusted Cherry Pie Inside of a Flourless Chocolate Truffle Cake
What you need:
The Coconut Crust:
- 1/4 cup of coconut flour
- 2 cups of shredded coconut
- 1/4 cup of organic/raw granulated cane sugar
- 1/3 cup of butter, melted
The Cherry Pie Filling
- 1 bag (600 grams) of frozen (or fresh) pitted cherries
- 1 tbsp. lemon juice
- 1/2 cup organic/raw cane sugar
- 1/2 tsp cinnamon
The Flourless Truffle Cake
- 16 ounces of 70% dark chocolate (1 lb)
- 1 lb of butter (2 cups)
- 2 cups sugar
- 8 eggs
- 2 tsp salt
- 9oz dark chocolate
- 1/2 cup water
- 1 tbsp. corn syrup, liquid honey, or agave syrup
- 1 cup of shredded sweetened or unsweetened coconut
- 1 cup of chopped or shaved dark chocolate
- OR cherry buttercream icing, fresh cherries, or other icing of your choice
To make the Cherry Pie:
- Bring to a simmer 1 bag of frozen (or fresh) pitted Cherries in a saucepan with the sugar, lemon juice and cinnamon for 10 minutes while stirring regularly.
- Add 1 tbsp. of cornstarch mixed with 1.5 tsps. of cold water to the mixture. Turn your element down to low and stir constantly while cooking for an additional five or more minutes (until mixture is thickened).
- Once thick, turn off heat and remove the saucepan from the element. Let cool.
- Preheat the oven to 350 degrees F.
- Prepare a 9" pie plate by greasing it with butter, shortening or lard and then placing a round of parchment paper inside (this should hang about 1/2" inch over than the pie plate edges) and then grease the parchment paper as well.
- Melt the butter in the microwave or over a double boiler.
- Place the shredded coconut, the coconut flour and the sugar in a medium bowl and stir briefly until mixed.
- Pour the melted butter over the coconut mixture and stir until the mixture is fully dampened.
- Press into the pie pan and up the sides as far as you can.
- Bake for 12 to 15 minutes, until the edges are starting to toast and brown.
- Remove from the oven and let cool completely.
- Once cooled, pour the cherry filling into the pie crust.
- Place 3 ounces of dark chocolate in a microwavable bowl.
- Add 1/4 cup of water.
- Microwave on MEDIUM (50%) power for 1 minute and 40 seconds.
- Take out, stir until melted together.
- Spread over the cherry filling in the pie to seal the cherries in.
To make the Flourless Chocolate Truffle Cake:
- Prepare a 10" springform cake pan with a round parchment paper in the bottom (you can use a regular 10" cake pan if you do not have a springform pan in that size). Grease the paper and the sides of the cake pan.
- Preheat the oven to 350 degrees F.
- Place the chopped butter and chocolate in a heat-proof bowl over a double boiler (a small pot with 1 inch of water in it at a low simmer) and stir constantly until melted. Remove from heat. You can use the stainless steel bowl from your stand mixer, if it does not have a thick-plated or rubber base.
- Add the sugar and stir well. Let rest five minutes.
- Add all 8 eggs and mix with a hand mixer (or stand mixer) until well blended (do not over-beat, if it starts to get fluffy, stop mixing).
- Toss in the salt and mix for about 10 seconds more with your hand mixer or with a spatula.
- Pour 1/3 to 1/2 of the cake batter into your prepared cake pan.
- Flip your pie over, upside-down onto the centre of the batter in the pan. Remove the parchment paper.
- Pour the remaining batter over the pie. Spread the batter around and into the edges to even out the top.
- Place your Springform pan on a cookie sheet or pizza pan (to prevent dripping from a leaky springform pan). Bake in a preheated oven for 55 minutes. Turn off oven when done baking. Open the door, pull out the oven rack the cake is sitting on and leave the door open for 15 minutes until the cake cool and sinks a bit. Remove carefully from the oven, then let cool completely on a cooling rack. Refrigerate for at least two to four hours before flipping onto a serving plate and topping the cake.
For the topping and cake presentation:
- Once completely cooled and chilled, run a hot knife around the edges and, if using, release your springform pan sides and remove. Place your serving plate upside down and centred onto the cake, then flip the cake and plate over so the cake is upside down on your serving plate (this means the pie inside the cake is now right-side-up!).
- Mix 1 cup of semi-sweet chocolate chips or finely chopped or shaved semi-sweet chocolate in a bowl with 1 cup of sweetened shredded coconut. Set aside.
- Place 6 ounces of broken, chopped or drops of chocolate pieces into a heat-proof bowl.
- Boil 1/2 cup of cream in a small pan on the stove top until it just reaches the boiling point. Pour it over the chocolate and stir with a wooden spoon slowly until completely mixed and smooth.
- Add the tbsp. of corn syrup, agave, or honey and stir. This will add a nice shine to your glaze.
- Pour over the cake and, working quickly with an offset spatula, spread to the sides and run along the sides to smooth out. Wipe any excess off of the serving plate with wet and dry paper towels.
- Immediately (while the glaze is still wet) press the shredded coconut and chocolate mixture into the sides of the cake all around. Alternately, you can press it only into the top of the cake and leave the sides plain.
- Top with Chocolate-Covered Cherries for an added touch!
To Slice and Serve the Cake:
Chill and then slice. Slice with a heated knife (heat knife by running it under hot water and drying it with a paper town before each cut). A hot knife will prevent your knife from crushing each slice of cake.