BLACK FOREST PUDDING CAKE
Steps:
- 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.
- For the pudding: Mix together the pudding and whipped topping in a small bowl.
- 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.
BLACK FOREST RICE PUDDING
This creamy rice pudding is made with cooked brown rice and accented with chocolate and cherry flavors. I like it warm but you can serve it however you prefer. If you do serve it cold you might want to decrease the honey slightly (to taste) or replace some of the honey with sugar, since honey's flavor is much bolder when cool.
Provided by Kree6528
Categories Low Cholesterol
Time 50m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- If using soy equivalent of buttermilk, mix together soy milk and lemon juice; allow to sit 10 minutes.
- Cook buttermilk, cocoa, and honey in a saucepan over medium-low heat, stirring until the cocoa and honey are dissolved.
- Add the cooked rice and bring to a boil over medium-high heat, stirring constantly.
- Cover, lower heat, and simmer 20-30 minutes or until the buttermilk is almost absorbed, stirring occasionally.
- You may need to leave the lid slightly ajar at first to prevent it from boiling over.
- Stir in vanilla and chopped cherries.
- Heat through and serve warm or chill and serve cold.
- Garnish with leftover cherries, if desired.
Nutrition Facts : Calories 477.3, Fat 4, SaturatedFat 1.3, Cholesterol 2.5, Sodium 75.2, Carbohydrate 103.3, Fiber 5.4, Sugar 29.4, Protein 10.8
EASY AND QUICK BLACK FOREST PUDDING
I can't remember where I got this from. But I keep a can of cherries in the cupboard, a sachet of the pudding mix and knowing that the corner shop stocks cream, have always got a posh pud on hand for unexpected guests. Use deep glasses so that the layers can be seen. You want the light to shine through the cherries. The original recipe called for chocolate instant pudding, but my family prefers toffee flavour. Oh, and I always make twice as much because people always want seconds.
Provided by Sherrie-pie
Categories Dessert
Time 5m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Divide the cherry pie filling amongst four glasses.
- Make the chocolate pudding according to instructions, using the milk.
- Divide it amongst the four glasses.
- Top with swirled whipped cream.
- Toppings:.
- flaked chocolate and/or fresh cherries.
Nutrition Facts : Calories 455.3, Fat 29.4, SaturatedFat 18.2, Cholesterol 108.1, Sodium 259.6, Carbohydrate 44.4, Fiber 1.1, Sugar 6.5, Protein 4.5
BLACK FOREST BREAD PUDDING
Make and share this Black Forest Bread Pudding recipe from Food.com.
Provided by Queenkungfu
Categories Dessert
Time 3h25m
Yield 17 serving(s)
Number Of Ingredients 11
Steps:
- Butter a 3 quart rectangular baking dish with some of the butter.
- Spread remaining butter on bread slices.
- Place bread slices in baking dish, overlapping, if necessary, to fit.
- Sprinkle with frozen cherries, half the chocolate pieces, and the cinnamon; set aside.
- In a medium saucepan combine remaining chocolate pieces, 1 cup of the whipping cream, and the sugar. Heat and stir till the chocolate is melted. Gradually stir in remaining cream.
- Beat eggs in a very large bowl.
- Stir in melted chocolate mixture and almond extract.
- Slowly pour over bread in dish.
- Cover and chill 2 hours or overnight.
- Preheat oven to 325 degrees.
- Uncover bread pudding and place baking dish on a foil lined baking sheet.
- Bake for 70 to 80 minutes or until an instant read thermometer register 160 degrees when inserted into middle.
- Cool on a wire rack at least 45 minutes.
- Serve warm.
- Garnish with whipped cream and almonds.
Nutrition Facts : Calories 535.6, Fat 34, SaturatedFat 19.9, Cholesterol 172.6, Sodium 210.4, Carbohydrate 51, Fiber 4.3, Sugar 35.2, Protein 7.7
HERSHEY'S BLACK FOREST PUDDING CAKE
Make and share this Hershey's Black Forest Pudding Cake recipe from Food.com.
Provided by Rachchow
Categories Dessert
Time 48m
Yield 9 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 350°F.
- In large bowl, combine ¾ cup sugar, flour, 3 tablespoons cocoa, baking powder, and salt. Add milk, margarine, and vanilla; beat until smooth. Spread into an 8 or 9-inch square pan.
- In small bowl, stir together ½ cup sugar, brown sugar, and ¼ cup cocoa; sprinkle mixture evenly over batter.
- Combine hot water and kirsch; pour over batter. Do not stir.
- Bake 30-40 minutes or until center is almost set. Let stand 15 minutes; spoon into dessert dishes, spooning sauce from bottom of pan over top. Serve with cherry pie filling.
Nutrition Facts : Calories 359.8, Fat 7.8, SaturatedFat 1.5, Cholesterol 1.9, Sodium 247.2, Carbohydrate 70.4, Fiber 1.5, Sugar 39.6, Protein 3
BLACK FOREST TORTE
This recipe is simple, delicious, and easy to make. The torte can be made into a multi or single layer desert. The chocolate cake and cherry topping will warm the heart and body.
Provided by bluefire8
Categories Dessert
Time 53m
Yield 1 torte, 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees.
- Prepare and bake cake mix as package directs for two 9 inch round layers.
- Remove from pans, cool thoroughly.
- In a saucepan, over medium heat, melt chips and condensed milk, cook until mixture thickens.
- Cool chocolate mixture for 20 minutes.
- Combine cherries, cherry sauce, and almond extract.
- For a layered torte, place one layer on a serving plate.
- With a sharp knife, remove crust from top layer to within 1/2 inch of edge.
- Top this layer with half of the chocolate and cherry mixtures.
- Place other layer over this layer and add the remaining chocolate and cherry mixtures.
Nutrition Facts : Calories 945.8, Fat 38.7, SaturatedFat 13.6, Cholesterol 94.4, Sodium 836.2, Carbohydrate 146.2, Fiber 4.3, Sugar 86.5, Protein 14.2
BLACK FOREST PUDDING
This spin on summer pudding is packed with cherries, blackberries, black grapes, blueberries, blackcurrants and a splash of Cassis liqueur
Provided by Sarah Cook
Categories Dessert
Time 1h
Number Of Ingredients 10
Steps:
- Brush a 1.5-litre pudding basin with oil - if you don't have a 1.5-litre pudding basin, use a smaller one and serve any fruit that won't fit on the side. Line the basin with a double layer of cling film, overhanging the basin at the top.
- Put the blackberries, cherries, grapes and sugar in a saucepan with 3 tbsp water. Cover and gently heat, stirring occasionally, until the sugar has melted and the fruit is syrupy. Add the currants and blueberries, cover and cook gently for 2 mins more until the fruit is just softened. Take off the heat and cool.
- Strain the fruit into a colander set over a bowl. Leave for 5 mins to drain well, then stir the cassis or Ribena into the captured juices. Trim the crusts from the bread slices and discard, losing as little bread as possible. Then use a pastry brush to spread a little of the berry juices over one side of each slice. Cut a circle from 1 slice (or 2 semi-circles from 2 slices) that will neatly cover the base of the basin, and push in - juice-side down.
- Reserve some bread so that you have enough to cover the top of the basin, then halve the remaining slices into fat fingers - trimming to the correct length to line the sides of the basin. Then, juice-side down, work round the basin, overlapping the edges of the bread slightly and pressing them to stay in place, until the basin is completely lined with bread. Patch any gaps with scraps.
- Reserve a couple of spoonfuls of fruit to serve, then spoon the remainder into the bread-lined basin, squishing the fruit down to level it. Reserve 150ml of the juices with the reserved berries, then pour the rest into the basin, concentrating on pouring it around the edges to soak into the bread. Jigsaw the reserved bread to neatly cover the top and seal in the fruit, this time placing it juice-side up. Loosely cover the top of the basin with cling film. Find a small plate that will fit snugly inside the basin so it is in contact with the pudding and add 4 x 400g cans to weigh it down. Chill overnight with the reserved juice and berries.
- To serve, unwrap and invert the basin onto a serving plate with a lip to hold any juices. Lift off the basin, holding the cling film down tightly as you pull to help you remove it. Peel off the cling film round the pudding. If you've any white bread patches visible, spoon over some juice to colour it. Spoon the rest of the berries and juice onto the top of the pud and serve with clotted or single cream, if you like.
Nutrition Facts : Calories 269 calories, Fat 1 grams fat, Carbohydrate 54 grams carbohydrates, Sugar 35 grams sugar, Fiber 4 grams fiber, Protein 5 grams protein, Sodium 0.6 milligram of sodium
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