Black Forest Pudding Cake
- Level: Easy
- Total: 50 min (includes cooling time)
- Active: 25 min
- Yield: 4 servings
- Level: Easy
- Total: 50 min (includes cooling time)
- Active: 25 min
- Yield: 4 servings
Ingredients
Sauce:
1 pound frozen cherries, thawed
1/4 cup sugar
1/4 cup brandy
1 teaspoon lemon juice
1/2 teaspoon vanilla extract
Kosher salt
Pudding:
1/2 cup chocolate pudding
1/2 cup frozen whipped topping, thawed
Cake:
2 tablespoons unsalted butter, at room temperature
Four 1-inch-thick slices store-bought chocolate pound cake
Shaved dark chocolate, for garnish
Directions
- 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.
