Summer cherry pie

Preheat the oven to 160 ° C. Grease the cake mold and line the bottom with a circle of baking paper. Break the chocolate over a bowl into pieces. Hang the bowl in a pan with a low boiling water. Let the chocolate melt with stirring. Remove the bowl from the pan and allow the chocolate to cool slightly, but it must remain liquid.

Add three-fifths of the sugar to the chocolate and beat everything with the hand-mixer to a creamy, pale mass. Beat the eggs one by one, add the next egg only when the first one is completely absorbed. Finally, beat the self-raising flour and a pinch of salt through it.

Put the batter into the cake pan and spread it over the whole cake base. Bake the pie bottom in the middle of the oven in 30-35 minutes until golden brown. Meanwhile, peel the cherries and mix them in a bowl with kirsch and one fifth of the sugar. Let the cherries marinate for 45 minutes.

Remove the cake from the oven and let it cool for 5 minutes. Remove the cake base from the mold and leave to cool on a rack. In a bowl, whisk the yoghurt and whipped cream with whipped cream stiffener and one fifth of the sugar. Let the cherries drain into a sieve, collect the moisture.

Place the cake base on a flat dish and drop 3-4 tablespoons of the cherry juice. Spoon the yogurt cream with plenty of life. Divide the cherries over it and garnish with basil leaves.