Chocolate and Cherry Puddings

Chocolate and cherry puddings, gooey in the centre with a cherry brandy sauce.

Chocolate cherry puddings

I hope you all had a wonderful Christmas if you celebrate. We had a lovely day a quiet one but lovely and now were off home to Derbyshire to see our families and continue the celebrations. Well your probably all still completely stuffed from all the turkey, cheese, Christmas pudding and trifle. A chocolate cherry pudding is probably the last thing on your mind. But it will soon be New Years and I thought Id give you a special desert you could try if your eating in.

Chocolate cherry puddings

Chocolate cherry puddings

Black forest is one of my favourite flavours and these little chocolate and cherry puddings encompass everything I love in a desert. The recipe is slightly adapted from one of my favourite patisserie chefs Richard Bertinet. The puddings are rich from the chocolate which is a delicate, moist sponge. Runny, fondant like in the middle with cherry compote and whole cherries. And a cherry brandy sauce drizzled all over it.  Its a truly sumptuous desert and will really impress anyone you make it for. Its also very quick and easy just don’t overcook them because the key is the runny centres.

Chocolate cherry puddings

Chocolate cherry puddings

We haven’t made plans for New Years yet but I’m sure it will involve food. Thank you for continuing to read figs and pigs and for all your support. I hope you all have a wonderful celebration and a happy, healthy 2018. I will be back here just after the 1st of January with another recipe, some reflections on the past year, intentions for the New one and some updates on what to expect here on Figs and Pigs in 2018.

xx

Chocolate cherry puddings

Chocolate cherry puddings

Chocolate and Cherry Puddings

Chocolate cherry puddings Adapted from Richard Bertinets chocolate cherry fondant recipe

  • Cook Time: 8m

Ingredients

For the sauce

  • 50 ml Cherry brandy or kirsh
  • 50 g Caster sugar
  • 100 ml Juice from the jar of cherries

For the puddings

  • 70 g Caster sugar
  • 2 Whole eggs
  • 2 Egg yolks
  • 160 g Dark chocolate
  • 160 g Unsalted butter plus extra to grease tins
  • 30 g Plain flour
  • 18 Cherries from a jar of cherries in syrup or kirsh
  • 6 tbsp. Cherry compote

Instructions

  1. In a pan add the brandy or kirsh, the sugar and some of the liquid from the jar of cherries and heat until sugar has fully dissolved. Set aside until ready to use.
  2. Preheat the oven to 180c/ 160fan. Grease 6 moulds or small ramekins and place on a baking tray. In the bowl of a stand mixer with the whisk attachment. Beat the sugar and all the eggs until pale and frothy.
  3. Melt the chocolate in a bowl over a pan of boiling water add the butter and stir. Take off the heat and mix in the egg mixture. Now gently fold in the flour until fully combined.
  4. Half fill the moulds with the mixture and then add a small amount of cherry compote and a couple of cherries. Fill the moulds with more chocolate mixture making sure to completely cover the cherries. Cook for about 8 minutes, no more. the puddings should still be runny in the centre.
  5. Carefully turn out the puddings onto a plate and spoon over a little of the sauce you made earlier.

 

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