Steamed chocolate pudding with black forest sauce
Prep
25m
Cook
1h
30m
serves
6
Chocolate pudding combines with tart cherries and decadent chocolate sauce in this luscious take on the German black forest cake.
Ingredients (14)
- 115g unsalted butter
- 115g caster sugar
- 2 eggs
- 85g self-raising flour
- 1/2 teaspoon baking powder
- 2 tablespoons cocoa powder
- 30g almond meal
- 1 tablespoon milk
- Whipped thickened cream, to serve
Black forest sauce
- 670g can pitted cherries
- 1 tablespoon arrowroot
- 2 tablespoons brandy
Chocolate sauce
- 125g dark chocolate, chopped
- 3/4 cup (185ml) pure (thin) cream
Method
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1.Place butter and sugar in the bowl of an electric mixer and beat until pale. Add eggs, 1 at a time, beating well after each addition. Sift flour, baking powder and cocoa together and add to mixture with almond meal and milk, stir until well combined. Spoon into a 1L (4 cup) greased pudding basin, cover with a layer of foil and tie with kitchen string to secure. Place in a saucepan and add enough water to come halfway up side of pudding basin. Steam for 1 1/2 hours over medium heat.
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2.For the black forest sauce, place cherries and their juices in a saucepan, bring to a simmer over medium heat. Combine arrowroot with brandy until smooth, then add to cherries and cook for 2-3 minutes until thickened.
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3.For the chocolate sauce, place chocolate and cream in a bowl over a pan of simmering water, until chocolate melts. Stir until smooth. Set aside to cool.
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4.Serve pudding with black forrest sauce, chocolate sauce and a dollop of cream.
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