Black Forest Pudding
Submitted by kokopuff
A puffed, soufflé-like baked pudding with semi-sweet chocolate, ground almonds, kirsch, and whole sour cherries. Beaten egg whites give it lift while the cherry brandy brings authentic Black Forest flavor.
YIELD
8 servingsPREP
30 minCOOK
30 minREADY
60 minThis is Black Forest in its most elegant form. Not a cake, not a torte, but a puffed, cloud-like baked pudding where melted chocolate meets ground almonds, kirsch-spiked batter, and whole sour cherries scattered throughout.
Eight eggs do the heavy lifting here. The yolks enrich the chocolate base, and the beaten whites fold in to create that dramatic rise in the oven.
Serve it straight from the oven for maximum drama, or let it settle to room temperature where it collapses slightly into a dense, truffle-like richness that’s equally irresistible.
Chef Tips
- Melt the chocolate gently over hot water, not simmering water. Semi-sweet chocolate seizes easily if it gets too hot.
- Beat the egg whites to firm peaks, but don’t overbeat. Stiff, dry whites won’t fold smoothly and will leave streaks in the batter.
- Stir one quarter of the whites into the batter first to lighten it. This makes folding in the remaining whites much easier without deflating them.
- Use real kirsch, not imitation cherry flavoring. The dry, brandy-like bite of authentic kirsch is what gives this pudding its Black Forest soul.
Ingredients
Directions
PREHEAT THE OVEN TO 350℉ (180℃) and set a rack in the middle level.
For the batter, cut the chocolate finely and place in a small bowl over hot water to melt, stirring occasionally.
Beat the butter with half the sugar until soft and light, beat in the chocolate, then the yolks, one at a time.
Beat in the kirsch.
Combine the almonds and crumbs and stir in. Fold in the cherries.
Beat the egg whites until they hold a very soft peak and beat in the remaining sugar in a slow stream.
Beat the whites until they hold a firm peak.
Stir ¼ of the whites into the batter, then fold in the rest with a rubber spatula.
Pour the batter into a buttered and floured 2-quart gratin dish or other baking dish .
Bake the pudding about 30 minutes, or until it is well puffed.
Serve the pudding immediately, or allow it to cool slightly and serve it warm or at room temperature.
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