Black Forest Pudding


========== PUDDING BATTER ============
6 Ounce Semisweet chocolate
3/4 Cup Unsalted butter
2/3 Cup Sugar
8 Eggs
1/4 Cup Kirsch
1 1/3 Cup Ground almonds
1/3 Cup Dry bread crumbs
1 Pound Sour cherries rinsed, stemmed & pitted
.
PREHEAT THE OVEN TO 350F 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 1/4 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.

NICK MALGIERI - PRODIGY GUEST CHEFS COOKBOOK
Home Cookin 4.8 Chapter: Desserts
Servings: 8