For the cherry pie, defrost the cherries in a bowl. Separate eggs and beat egg whites until stiff with a little salt. Mix the egg yolks with the stevia and fold in the cocoa.
Carefully fold in the beaten egg whites one tablespoon at a time until a loose batter forms. Bake in a greased cake pan in the oven at 150 degrees convection for about 55-60 minutes.
The cake collapses when cooling, that is so right! Pour the cherries with the juice into a saucepan, heat. Mix pudding powder with a little water and add to the cherries.
If needed, sweeten with a little stevia. Mix well and spread on the cooled base. Refrigerate for about 1 hour and enjoy with whipped cream.
Preparation Tip:
You can also use morello cherries from a jar for the cherry pie, but then the recipe is no longer sugar-free. We no longer use sugar at all, so it may be too little sweet for the unaccustomed. Dough and cherries just try and sweeten with possibly sweetener or stevia. Tip: Too much stevia is slightly bitter - just help with a few dashes of sweetener, which then comes closer to the sugar taste.
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