SOUR CHERRY PUDDING CAKE RECIPES

Steps:

• For Chocolate Pudding Cake:
• Preheat oven to 400º F. Coat 4 individual pudding or cake molds with butter and sprinkle with sugar.
• Melt the chocolate in a bowl set over a pan of hot, non-boiling water. Allow to cool slightly.
• 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.
• In a separate bowl, beat the egg whites and salt until stiff peaks form. Fold the egg white mixture into the chocolate mixture.
• 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.
• Bake in preheated oven for about 15 minutes. Cool and invert on dessert plates.
• For Sour Cherry Sauce:
• 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.
• In Addition:
• In a chilled bowl, whip cream, sugar and vanilla together until firm.
• To Serve; Drizzle sour cherry sauce over pudding cake, garnish with a dollop of whipped cream.

Steps:

• Preheat oven to 350 degrees.
• Combine 2/3 cup sugar, flour, baking powder and salt in a small bowl.
• Mix milk and almond extract together and lightly stir into the flour mixture.
• Pour batter into a greased 11 x 7 " pan and set aside.
• In a small pot, add the cherries, butter and 1 cup sugar and bring to a boil.
• Cook, constantly stirring for 2 minutes until the sugar disolves.
• Add the toasted almonds, stir well and spoon the mixture over the batter.
• Bake at 350 degrees for 30 minutes or until golden brown.