Black Forest Pudding

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.