Pour the cherries into a saucepan. Place over medium heat. When the cherries come to a boil, add the stevia and half of the starch. Cook for three minutes and remove from heat.

While the cherries are cooling, knead the dough. Mix the two types of flour, baking powder, and stevia powder in a bowl. Cut the cold butter into cubes, place it in a bowl, and rub it into the flour with your hands. Combine with the egg.

Form the dough into a ball. Do not knead it too much. Cover with plastic wrap and place in the freezer for 10 minutes. Work quickly so that the butter does not have time to melt.

Flatten the cooled dough with a rolling pin. It will be fragile, so use two wide spatulas to transfer it to the pan.

Stretch the dough into mold with your hands to form a rim. Prick in several places with a fork.

Cool the dark chocolate and grate it. The spongy variety is easier to grate.

Sprinkle chocolate flakes over the dough.

Place the cooled cherries on the second layer.

In a bowl, whisk together the two eggs, sour cream, and remaining starch.

Pour the cream mixture over the cherries. Preheat the oven to 180 degrees Celsius. Bake the cake on a medium rack for one hour.

Allow the baked pie to rest for 30 minutes before serving, without removing it from the pan. Despite the fragility of the raw dough during the cooking process, the finished pie has a firm structure and does not crumble.

Cut and serve the delicious cake.