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Black Forest Pudding

 

Very fluffy. Not very pudding-like. More like angel food cake. Tastes good. Not spectacular. I won't be making it again.
33

Yield

8

servings

Prep

30

min

Cook

30

min

Ready

60

min

Trans-fat Free, Good source of fiber, Low Sodium
 

Ingredients

Pudding batter
6 ounces semi-sweet chocolate
semi-sweet, null, null
¾ cup butter, unsalted
cup sugar
8 large eggs
¼ cup kirsch (cherry brandy)
*
1 ⅓ cups almonds
ground
cup bread crumbs
dry
1 pound sour cherries
rinsed, stemmed, pitted

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.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 181g (6.4 oz)
Amount per Serving
Calories 50164% of calories from fat
 % Daily Value *
Total Fat 35g 54%
Saturated Fat 16g 80%
Trans Fat 0g
Cholesterol 257mg 86%
Sodium 109mg 5%
Total Carbohydrate 13g 13%
Dietary Fiber 4g 16%
Sugars g
Protein 23g
Vitamin A 30% Vitamin C 9%
Calcium 9% Iron 14%
* based on a 2,000 calorie diet How is this calculated?

 

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