Black Forest Pudding Recipe

Preheat oven to 350F. 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 warm or at room temperature.