Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Black Forest Pudding
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- #28273
serves/makes:
ready in:
30-60 minutes
30-60 minutes
ingredients
6 ounces 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 and pitted
directions
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.
added by
supersalad
nutrition data
Nutritional data has not been calculated yet.
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