!!! My website has
moved: please update your bookmarks to debunix.net !!!
Chocolate Cherry Pudding
(a work in progress, probably not ready for prime time)
I wanted to make something with
chocolate and fruit but not a cake
1/2 cup unsweetened applesauce
3 oz dried sour cherries (about 1/2 cup)
bittersweet chocolate (180 grams)
1/4 cup sugar
100 grams ground/grated toasted almonds
1/4 teaspoon mahleb seeds (optional)
1/8 teaspoon cardamom seeds (optional)
Start the oven heating to 350 degrees.
Prepare your bain marie/water bath for baking the puddings:
you'll need a baking pan at least 2 inches deep that can hold 6 to
8 custard cups or small individual tart dishes.
Stir the cherries into the applesauce and warm together (heat to
uncomfortably warm to touch, but not bubbling); set aside for
about 30 minutes to let the cherries soften and plump a bit in the
Melt the chocolate and set aside.
Grind the almonds: whirl in a spice grinder together with
the sugar and the seeds (in 2-3 batches depending on the size of
your spice grinder, OR use a nut mill to grind them to a light
fluffy powder, and use 1/8 teaspoon cardamom and 1/2 teaspoon
Stir the nut/sugar mixture into the chocolate. Then whisk a
spoonful of this mixture into the eggs. Repeat. Then
stir the egg/chocolate mixture back into the rest of the
chocolate, and whisk thoroughly.
Stir in the applesauce/cherry mixture.
Pour into the custard/tart cups and place them in the baking pan.
Put pan on middle shelf of preheated oven, then pour hot water
into pan (careful to keep it out of the cups) until it comes
about one third the way up the side
of the cups.
Bake for 25 to 30 minutes. The internal temp of
the puddings should be 160 degrees. They'll still be soft to
the touch but should not quiver like jelly when the pan is
jiggled. Remove from oven in the water
bath (carefully!) and let cool in the water bath to room temp
removing from the bath. Refrigerate until ready to serve.
Return to Diane's Home