Viennese Black Forest Pudding

Ingredients

In this adaptation, the traditional Chinese Guilinggao is transformed into a Viennese delight by incorporating the flavors of the famous Black Forest cake. The original herbal ingredients are replaced with rich dark chocolate, cherry liqueur, and fresh cherries, giving the dessert a completely different taste profile. The texture is also altered, with the smooth and creamy consistency of the pudding replacing the jelly-like texture of Guilinggao. We alse have the original recipe for Guilinggao, so you can check it out.

• 200g (7 oz) dark chocolate, chopped 200g (7 oz) dark chocolate, chopped
• 500ml (2 cups) whole milk 500ml (2 cups) whole milk
• 100g (1/2 cup) granulated sugar 100g (1/2 cup) granulated sugar
• 4 egg yolks 4 egg yolks
• 2 tablespoons cornstarch 2 tablespoons cornstarch
• 1 teaspoon vanilla extract 1 teaspoon vanilla extract
• 2 tablespoons cherry liqueur 2 tablespoons cherry liqueur
• 200g (1 1/2 cups) fresh cherries, pitted 200g (1 1/2 cups) fresh cherries, pitted
• Whipped cream, for garnish Whipped cream, for garnish

Nutrition

• Calories (kcal / KJ): 420 kcal / 1760 KJ
• Fat (total, saturated): 25g, 15g
• Carbohydrates (total, sugars): 45g, 35g
• Protein: 7g
• Fiber: 3g
• Salt: 0.1g

Preparation

1. 1.
   In a saucepan, heat the milk over medium heat until it starts to simmer. Remove from heat and add the chopped dark chocolate. Stir until the chocolate is completely melted and the mixture is smooth.
2. 2.
   In a separate bowl, whisk together the sugar, egg yolks, and cornstarch until well combined.
3. 3.
   Slowly pour the chocolate mixture into the egg yolk mixture, whisking continuously to prevent the eggs from curdling.
4. 4.
   Return the mixture to the saucepan and cook over low heat, stirring constantly, until it thickens and coats the back of a spoon. This should take about 5-7 minutes.
5. 5.
   Remove from heat and stir in the vanilla extract and cherry liqueur.
6. 6.
   Transfer the pudding to individual serving bowls or glasses and refrigerate for at least 2 hours, or until set.
7. 7.
   Before serving, top each pudding with a generous amount of fresh cherries and a dollop of whipped cream.

Treat your ingredients with care...

• Dark chocolate — Use high-quality dark chocolate with at least 70% cocoa content for the best flavor.
• Cherry liqueur — If you prefer a non-alcoholic version, you can substitute cherry juice or syrup for the liqueur.

Tips & Tricks

• To enhance the chocolate flavor, you can sprinkle some grated dark chocolate on top of the whipped cream before serving.
• For a twist, you can add a pinch of cinnamon or a splash of rum to the pudding mixture.
• If fresh cherries are not available, you can use canned cherries or cherry pie filling as a substitute.
• Make sure to chill the pudding for the recommended time to achieve the perfect consistency.
• Serve the Viennese Black Forest Pudding chilled for the best taste and texture.

Serving advice

Serve the Viennese Black Forest Pudding in elegant glass bowls or dessert glasses to showcase its layers and colors. Garnish each serving with a fresh cherry on top and a dollop of whipped cream. This dessert is best enjoyed chilled, allowing the flavors to meld together.

Presentation advice

To create an eye-catching presentation, layer the pudding and cherries in a glass trifle dish, alternating between the two. Finish with a generous layer of whipped cream on top and garnish with grated dark chocolate and a sprig of fresh mint.