Growing up there was always a slice of black forest cake from the grocery store in our fridge because it was my mom’s favourite. She never had to fear any of us stealing it because no one in my family liked those plastic-y cherries and the bland cream used in between the chocolate cake layers. But now that I’m an adult and have since discovered the virtues of the dark, syrupy, deeply flavoured Amarena cherry (which hails from Bologna in the magical Emilia-Romagna region of Italy) I’m finally comfortable revisiting the flavour combination of chocolate, cherries, and sweet cream. This is a wicked pie to make any time of year, but especially in the summer when you don’t feel like turning on your oven to bake. The flavours of my beloved Amarena cherries are combined with mini semi-sweet chocolate chips (or chopped chocolate if you’re feeling yourself that day) and a fluffy cream filling, piled into a chocolate pie crust. Now, regarding this crust: you may choose whether to buy one pre-made, or prepare one from scratch using crushed chocolate wafer cookies. I will say that the flavour of the latter is definitely superior, but a time crunch is a time crunch so do what you have to do to get this on the table and into your bellies. While you’ll notice that a jar of authentic Amarena cherries is a tad pricey, I will say that it’s incomparable to the grocery store variety, and the ceramic jar it comes in is so beautiful you’ll want to use it as a flower vase. Find them at a cocktail supply store, or specialty grocer. Hit me up on Instagram @camicooks if you need help sourcing. And check out my IGTV videos for the full how-to!
Makes one 9-inch or 10-inch pie
Ingredients
| 1 x 8 oz pkg | cream cheese |
| ½ cup | powdered sugar |
| 1 ½ tsp | vanilla |
| 1 cup | whipping cream |
| 1 cup | ricotta, “traditional” style |
| ½ cup | mini semi-sweet chocolate chips |
| ¼ cup | Amarena cherries, drained and roughly chopped |
| 1 x 9” | chocolate crumb pie crust (or 10") |
| OR | |
| 1 ¾ cup | chocolate wafer cookie crumbs |
| 6 Tbsp | unsalted butter, melted |
| Amarena cherry syrup, to garnish | |
| additional mini chocolate chips, to garnish, if desired |
Directions
- If you’re going the homemade route, make the crust by combining the chocolate cookie crumbs with the melted butter and pressing into a 9- or 10-inch pie crust, going all the way up the sides. Refrigerate until firm, a couple hours or longer if possible.
- To a large mixing bowl add the cream cheese and icing sugar. Whip on medium speed with an electric mixer until smooth and fluffy.
- Add whipping cream and whip on high until thick and soft peaks develop.
- Reduce speed to low, add ricotta and vanilla, and mix to combine.
- Using a rubber spatula fold in chocolate chips. Fold in cherries. Scoop into prepared crust and spread into a smooth, even layer. Gently cover with plastic wrap and chill overnight or at least 6 hours to set.
- To serve, slice chilled pie and garnish individual slices with a proper drizzle of Amarena cherry syrup from the jar. If you’re feeling super chocolate-y, sprinkle some extra chocolate on top as well.
