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Chocolate Almond Pudding Cake
1 prepared angel food cake
⅓ cup unsweetened cocoa powder
⅔ cup granulated sugar
2 tablespoons cornstarch
2 ½ cups milk
½ teaspoon kosher salt
2 tablespoons unsalted butter
4 egg yolks
1 teaspoon vanilla extract
1 (12 oz) bag frozen cherries, thawed
4 tablespoons balsamic vinegar (preferably syrupy in texture)
3 tablespoons brown sugar
1 teaspoon almond extract
½ cup slivered almonds
Preheat oven to 400°F. Line a baking sheet with aluminum foil and lightly coat with cooking spray.
Mix balsamic vinegar, brown sugar and almond extract in a bowl. Add cherries and toss until well coated. Spread cherries and sauce onto the prepared baking sheet and bake for 25 minutes. Mix halfway for even roasting.
Prepare pudding. Whisk sugar, cocoa, cornstarch, and salt in a saucepan with the heat set to low. Slowly whisk in milk until combined. Add egg yolks, one at a time, and whisk until smooth.
Bring heat to medium and continue stirring until mixture begins to bubble. Bring heat back down to low. Stir until thickened, about 2 minutes.
Pour pudding into a bowl through a strainer to remove any lumps. Stir in butter and vanilla extract.
Take cherries out of oven.
Cut angel food cake into cubes. Scatter into the bottom of a 9×13-inch glass casserole dish.
Pour pudding over top of the angel food cake. Sprinkle over slivered almonds and scatter roasted cherries over top.
Cover dish with plastic wrap and refrigerate until ready to serve.