Black Forest Pudding

Preheat oven to 350 degrees F.

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 for about 30 minutes or until it is well puffed.

Serve warm or at room temperature.