Black Forest Pudding
Yield
8 servingsPrep
30 minCook
30 minReady
60 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Pudding batter | |||
| 6 | ounces |
semi-sweet chocolate
semi-sweet, null, null |
|
| ¾ | cup |
butter, unsalted
|
|
| ⅔ | cup |
sugar
|
|
| 8 | large |
eggs
|
|
| ¼ | cup |
kirsch (cherry brandy)
|
*
|
| 1 ⅓ | cups |
almonds
ground |
|
| ⅓ | cup |
bread crumbs
dry |
|
| 1 | pound |
sour cherries
rinsed, stemmed, pitted |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Pudding batter | |||
| 173.4 | ml/g |
semi-sweet chocolate
semi-sweet, null, null |
|
| 177 | ml |
butter, unsalted
|
|
| 158 | ml |
sugar
|
|
| 8 | large |
eggs
|
|
| 59 | ml |
kirsch (cherry brandy)
|
*
|
| 315 | ml |
almonds
ground |
|
| 79 | ml |
bread crumbs
dry |
|
| 453.6 | g |
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.
