John Myers
Chocolate and Cherry Pudding Cake
The perfect chocolate and cherry pudding cake recipe with a picture and simple step-by-step instructions.
For the base and the sprinkles
- 260 g Flour
- 40 g Cocoa
- 2 teaspoon Baking powder
- 100 g Raw cane sugar
- 1 packet Vanilla sugar
- 1 Pr Salt
- 125 g Soft butter
- 2 Eggs
For the pudding mixture
- 700 ml Milk
- 100 g Sugar
- 2 packet Custard powder
- 2 Eggs “L”
- 1 pinch Salt
- 2 teaspoon Vanilla paste
- 200 g Creme fraiche Cheese
For the cherries
- 1 Sour cherries from the glass
- 200 ml Juice
- 25 g Food starch
- 0,5 Teaspoon (level) Ground cinnamon
besides
- Parchment paper
- Fat for the shape
- 1 tbsp Flour for the crumble
- Powdered sugar for sprinkling
- Put the ingredients for the shortcrust pastry in a mixing bowl and use the dough hook to form a smooth dough. Cover a springform pan (26 mm) on the bottom with baking paper and lightly grease the edge. Pour approx. 2/3 of the dough into the mold and form a base and an approx. 3 cm high edge out of it.
- Put all ingredients – except creme fraiche – for the pudding mixture in a saucepan, stir without lumps and bring to the boil, then let cool down a little and stir in the creme fraiche.
- Drain the cherries, collect the juice and measure out 200 ml. Stir the juice with the cornstarch until smooth and bring to the boil in a saucepan. Fold in the cherries and cinnamon.
- Place the pudding mixture on the shortcrust pastry base and smooth it out, distributing the cherry mixture evenly on top. Sprinkle the remaining shortcrust pastry with a tablespoon of flour and stir with a fork until the crumble has formed. Spread these on the cake.
- Put the cake in the preheated oven – 180 ° C – O / U heat and bake for approx. 45 – 50 minutes.
- Let the baked cake cool down in the pan overnight.
- Dust the cake with powdered sugar before serving.
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