---------- Recipe via Meal-Master (tm) v8.02
  Categories: Desserts
       Yield: 8 servings
 -------------------------------PUDDING BATTER-------------------------------
       6 oz Semisweet chocolate
     3/4 c  Unsalted butter
     2/3 c  Sugar
       8    Eggs
     1/4 c  Kirsch
   1 1/3 c  Ground almonds
     1/3 c  Dry bread crumbs
       1 lb Sour cherries
            - rinsed, stemmed & pitted
   PREHEAT THE OVEN TO 350F and set a rack in the middle level. For the
   batter, cut the chocolate finely and place in a small bowl over hot water
   to melt, stirring occasionally. Beat the butter with half the sugar until
   soft and light, beat in the chocolate, then the yolks, one at a time. Beat
   in the kirsch. Combine the almonds and crumbs and stir in. Fold in the
   cherries. Beat the egg whites until they hold a very soft peak and beat in
   the remaining sugar in a slow stream. Beat the whites until they hold a
   firm peak. Stir 1/4 of the whites into the batter, then fold in the rest
   with a rubber spatula. Pour the batter into a buttered and floured 2-quart
   gratin dish or other baking dish. Bake the pudding about 30 minutes, or
   until it is well puffed. Serve the pudding immediately, or allow it to cool
   slightly and serve it warm or at room temperature.