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Sour Cherry Pudding Cake
(0 votes)
Difficulty:
easy
Preparation:
30 min.
Preparation
ready in 1 hr
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Ingredients
for
4
- For Chocolate Pudding Cake
- butter (to grease the molds)
- sugar (to grease the molds)
- 1 ¼ cups good quality Dark chocolate (coarsely chopped)
- ½ cup powdered sugar
- 3 large eggs (separated)
- 5 Tbsps butter (softened)
- ½ cup Almond flour
- 1 pinch salt
- For Sour Cherry Sauce
- 1 cup bottled, pitted Sour cherry (juice reserved)
- ½ cup reserved Sour cherry juice
- 2 Tbsps granulated sugar
- 2 Tbsps dry white wine (Riesling recommended)
- 1 tsp Corn starch
- ⅛ tsp pure Almond extract
- In Addition
- ¼ cup heavy whipping cream
- 1 ½ Tbsps powdered sugar
- ½ tsp pure vanilla extract
Preparation
Preparation steps
1.
For Chocolate Pudding Cake:
2.
Preheat oven to 400º F. Coat 4 individual pudding or cake molds with butter and sprinkle with sugar.
3.
Melt the chocolate in a bowl set over a pan of hot, non-boiling water. Allow to cool slightly.
4.
In a mixing bowl, combine the confectioners' sugar and butter; beat until frothy, about 8 minutes. Add the egg yolks one at a time. Slowly stir in the chocolate and fold in the ground almonds.
5.
In a separate bowl, beat the egg whites and salt until stiff peaks form. Fold the egg white mixture into the chocolate mixture.
6.
Divide the mixture evenly between the prepared molds. Set the filled molds in a pan and fill to the half way mark with hot water.
7.
Bake in preheated oven for about 15 minutes. Cool and invert on dessert plates.
8.
For Sour Cherry Sauce:
9.
Over medium heat, whisk sour cherry juice, sugar, white wine and cornstarch together until smooth. Bring to a full boil, stirring constantly until sauce thickens, about 1 to 2 minutes. Remove from heat; add sour cherries and almond extract, stirring to blend. Cool before serving.
10.
In Addition:
11.
In a chilled bowl, whip cream, sugar and vanilla together until firm.
12.
To Serve; Drizzle sour cherry sauce over pudding cake, garnish with a dollop of whipped cream.
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