Title: Black forest pudding
 Categories: Desserts, Malgieri
      Yield: 8 Servings
 
MMMMM-----------------------PUDDING BATTER----------------------------
      6 oz Semisweet chocolate
    3/4 c  Unsalted butter
    2/3 c  Sugar
      8    Eggs
    1/4 c  Kirsch
  1 1/3 c  Ground almonds
    1/3 c  Dry bread crumbs
      1 lb Sour cherries
           - rinsed, stemmed & pitted
 
  PREHEAT THE OVEN TO 350F and set a rack in the middle level. For the
  batter, 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 the pudding immediately, or allow it to cool slightly
  and serve it warm or at room temperature.
  
  NICK MALGIERI - PRODIGY GUEST CHEFS COOKBOOK