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 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
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 PUDDING CAKE
A friend of mine got this from the back of a Hershey's Cocoa box, but the recipe is so old she's copied it over many times. It's really good, really easy, and very impressive!
Provided by Mirj2338
Categories Dessert
Time 50m
Yield 10 serving(s)
Number Of Ingredients 13
Steps:
- Heat oven to 350°F.
- Combine 3/4 cup granulated sugar, flour, 3 tablespoons cocoa, baking powder and salt in large bowl.
- Add milk, melted butter and vanilla.
- Beat until smooth.
- Spread into 8 or 9 inch square baking pan.
- Stir together remaining 1/2 cup granulated sugar, brown sugar and 1/4 cup cocoa in small bowl.
- Sprinkle mixture evenly over batter.
- Combine hot water and kirsch, pour it over the batter.
- Do not stir.
- Bake for 40 minutes or until the center is almost set.
- Let rest 15 minutes.
- Spoon into dessert dishes, spooning sauce from the bottom of pan over the top.
- Serve with cherry pie filling.
Nutrition Facts : Calories 262, Fat 7, SaturatedFat 4.2, Cholesterol 18, Sodium 185.5, Carbohydrate 48.2, Fiber 1, Sugar 35.7, Protein 2.5
BLACK FOREST CAKE
Steps:
- For the cake: Make the cake according to the package instructions, but substitute half of the water with coffee, and the other half with buttermilk (most likely it will call for 1 cup total of water). Bake in two 8-inch round cake pans according to package instructions. Let the cakes cool completely.
- For the cream: Using an electric mixer, beat the cream, sugar and almond extract together in a large bowl until stiff peaks form.
- For the cherries: Combine the cherries and kirsch in a small bowl.
- To assemble: Use a serrated knife to cut the cakes in half horizontally. Create layers of cake, cherries and whipped cream, repeating. Top the cake with whipped cream, a few cherries and chocolate shavings.
BLACK FOREST PUDDING CAKE
Make and share this Black Forest Pudding Cake recipe from Food.com.
Provided by MarieRynr
Categories Dessert
Time 50m
Yield 9 serving(s)
Number Of Ingredients 13
Steps:
- Heat oven to 350°F Combine flour, sugar, cocoa, baking powder and salt in medium bowl.
- Add milk, butter and vanilla; mix well.
- Stir in 1/2 cup cherries.
- Spread batter into greased 8-inch square (2-quart) baking dish.
- Combine hot water, chocolate syrup and Kirsch in 2-cup glass measure.
- Pour evenly over batter.
- Bake for 35 to 40 minutes or until center is set and edges begin to pull away from sides of pan.
- Let stand 15 minutes.
- Serve warm.
- Garnish with whole maraschino cherries, if desired.
- VARIATION:.
- Mocha Almond Pudding Cake: Prepare pudding cake as directed above, omitting cherries and Kirsch.
- Stir 1/2 cup slivered almonds into cake batter.
- Spread into greased baking dish.
- Combine hot water and 4 teaspoons instant espresso coffee or instant regular coffee crystals in 2-cup glass measure.
- Stir in 1/2 cup chocolate syrup and 1/4 cup coffee-flavored liqueur*; pour over batter.
- Bake as directed above.
- *Substitutestrong brewed coffee or chocolate syrup.
Nutrition Facts : Calories 252.1, Fat 7.8, SaturatedFat 4.5, Cholesterol 16.4, Sodium 355.1, Carbohydrate 43.3, Fiber 1.8, Sugar 22.6, Protein 3.7
BLACK FOREST MOUSSE DESSERT
Impress your guests with the Black Forest Mousse Dessert from My Food and Family! With all those layers of flavor going on, serving this dish in a clear bowl is a must. In this black forest mousse, chocolate plus cherries adds up to one delicious dessert.
Provided by My Food and Family
Categories Home
Time 45m
Yield 12 servings, 1/2 cup each
Number Of Ingredients 5
Steps:
- Beat pudding mix and milk in medium bowl with whisk 2 min. Stir in 1 cup COOL WHIP.
- Reserve 1/2 cup cookie crumbs; stir remaining crumbs into pudding mixture. Spoon half into 1-1/2-qt. serving bowl; top with layers of 1 cup each of the remaining COOL WHIP and pie filling.
- Cover with layers of remaining pudding mixture, COOL WHIP, pie filling and reserved cookie crumbs.
Nutrition Facts : Calories 210, Fat 7 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 5 mg, Sodium 230 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 2 g
BLACK FOREST PARFAITS
Black Forest Parfaits are guaranteed to sweeten up a meal, whether you're dining indoors or out, assures Barbara Rudolph of Sevierville, Tennessee. With only five ingredients, you can whip them up in no time!
Provided by Taste of Home
Categories Desserts
Time 10m
Yield 6 servings.
Number Of Ingredients 5
Steps:
- In a large bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. Stir in 1 cup pie filling; gently fold in 1 cup whipped topping. , Spoon half of the pudding mixture into six tall glasses or cups. Top with remaining pie filling, pudding mixture and whipped topping. Garnish with cherries if desired.
Nutrition Facts : Calories 296 calories, Fat 7g fat (6g saturated fat), Cholesterol 11mg cholesterol, Sodium 330mg sodium, Carbohydrate 53g carbohydrate (43g sugars, Fiber 1g fiber), Protein 3g protein.
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
EASY CHERRY-CHOCOLATE BLACK FOREST PUDDING PIE
Classic Black Forest cake meets easy pudding pie in a scrumptious, easy-to-make no-bake dessert. A must-try for all lovers of cherries and chocolate.
Provided by My Food and Family
Categories Home
Time 3h15m
Yield 10 servings
Number Of Ingredients 7
Steps:
- Beat pudding mixes and milk in large bowl with whisk 2 min. Spoon 1-1/2 cups pudding into crust. Top with cookies.
- Stir 1-1/2 cups COOL WHIP into remaining pudding; spread over pie. Refrigerate 3 hours.
- Melt semi-sweet chocolate as directed on package. Cover pie with remaining COOL WHIP. Spoon cherry pie filling onto center of pie; drizzle with melted chocolate.
Nutrition Facts : Calories 350, Fat 13 g, SaturatedFat 8 g, TransFat 0 g, Cholesterol 5 mg, Sodium 510 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 4 g
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
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