Cherry pie filling and a melted chocolate drizzle top a rich, fudgy cake made from chocolate cookie crumbs.


  • 1-1/4 cups chocolate wafer crumbs
  • 1/4 cup sugar
  • 1/4 cup butter, melted


  • 1/2 cup butter
  • 6 ounces semisweet chocolate, chopped
  • 3 large eggs, room temperature
  • 2/3 cup sugar
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 2/3 cup all-purpose flour


  • 21 ounces cherry pie filling
  • 2 ounces semisweet chocolate, chopped
  • 1 tablespoon heavy whipping cream
  • Heart shaped dough


Step 1:

  • In a small bowl, combine wafer crumbs and sugar; stir in butter.
  • Press onto the bottom and up the sides of a lightly greased 11-in. fluted tart pan with removable bottom.

Step 2:

  • Place pan on a baking sheet.
  • Bake at 350° until lightly browned, 8-10 minutes.
  • Cool on a wire rack.

Step 3:

  • In a microwave, melt butter and chocolate; stir until smooth. Cool for 10 minutes.
  • In a large bowl, beat the eggs, sugar, vanilla and salt until thickened, about 4 minutes. Blend in chocolate mixture. Stir in flour and mix well.

Step 4:

  • Pour into crust; spread evenly.
  • Bake at 350° until a toothpick inserted in the center comes out clean, 25-30 minutes.
  • Cool completely on a wire rack.
  • Spread pie filling over the top.

Step 5:

  • In a microwave, melt chocolate and cream; stir until smooth.
  • Cool for 5 minutes, stirring occasionally.
  • Drizzle over tart.
  • Chill until set.
  • Serve with hearts.

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