Black Forest Pudding Cake

2018-07-12
  • Yield : 4 servings
  • Cook Time : 25m
  • Ready In : 50m
Average Member Rating

forkforkforkforkfork (0 / 5)

0 5 0
Rate this recipe

fork fork fork fork fork

0 People rated this recipe

Related Recipes:
  • Peanut Butter Chocolate Pudding

  • It’s All Greek to Me Sundae

  • Sgroppino

  • Florentines

  • Mile-High Pecan Pie

Ingredients

  • 1 pound frozen cherries, thawed
  • 1/4 cup sugar
  • 1/4 cup brandy
  • 1 teaspoon lemon juice
  • 1/2 teaspoon vanilla extract
  • Kosher salt
  • 1/2 cup chocolate pudding
  • 1/2 cup frozen whipped topping, thawed
  • 2 tablespoons unsalted butter, at room temperature
  • Four 1-inch-thick slices store-bought chocolate pound cake
  • Shaved dark chocolate, for garnish

Method

Step 1

For the sauce: Add the frozen cherries, sugar and 2 tablespoons water to a small saute pan over medium heat and stir to combine. Add the brandy and flambe or cook until the alcohol burns off. Add the lemon juice, vanilla extract and a pinch of salt. Bring the mixture to a boil, then reduce the heat to a simmer and cook until the cherry sauce is thick and bubbly, about 20 minutes. Remove from the heat and allow the sauce to cool, about 10 minutes.

Step 2

For the pudding: Mix together the pudding and whipped topping in a small bowl.

Step 3

For the cake: Spread the butter generously on both sides of the pound cake slices. Toast the cake in a dry frying pan over medium-low heat, 1 minute per side. Spoon the boozy cherry sauce over the toasted pound cake and finish with a dollop of the whipped chocolate pudding. Sprinkle with shaved dark chocolate.

Leave a Reply

Your email address will not be published. Required fields are marked *