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home > recipes > cakes > non-dairy chocolate cherry pudding cakes
from NY, US Yield: 4 servings 20 frozen pitted cherries (about 1 cup) 1 teaspoon sugar 1/4 teaspoon rum extract (optional) 1/3 cup brown sugar 2 tablespoons cocoa 1 teaspoon cornstarch 1/2 cup unbleached flour 1/8 teaspoon salt 1/3 cup sugar 1 1/2 tablespoons cocoa 1 teaspoon baking powder 1 1/2 teaspoons vanilla extract 1 1/2 tablespoons soy yogurt 1/4 cup vanilla soy milk (or other non-dairy milk) boiling water The sauce "magically" sinks down through the cake to form a layer of cherries nestled in chocolate pudding on the bottom. Cut the frozen cherries in half (it's easiest to do this while they're frozen). Put them in a bowl and stir in 1 teaspoon sugar and rum extract, if using. Allow them to sit at room temperature until they've completely thawed and become juicy, 1-2 hours. Oil or pan spray 4 ,7-ounce ramekins. Preheat the oven to 350F. Mix together the brown sugar and 2 tablespoons cocoa powder and set aside. Pour the juices off the cherries into a measuring cup. Press lightly on the cherries to get all of the juice (I had about 1/4 cup). Sprinkle the corn starch over the cherries and mix well. Divide the cherries equally among the 4 ramekins. In a medium bowl, combine the flour, salt, 1/3 cup sugar, 1 1/2 tablespoons cocoa, and baking powder. Stir in the vanilla extract, soy yogurt, and soymilk. (Mixture will be very thick.) Drop by tablespoons over the cherries in the ramekins, dividing equally among them. Smooth to cover the cherries. Sprinkle the brown sugar mixture evenly over the batter, about 2 tablespoons per ramekin. Use a spoon to level the tops. Add boiling water to the cherry juice up to the 3/4 cup line. Pour or spoon it gently over the brown sugar in the ramekins, about 3 tablespoons per ramekin. Place the ramekins in the oven and bake for about 25-30 minutes, until tops appear mostly dry (they should be streaked with darker, wetter looking areas) and sauce is bubbling around the edges. Remove from oven and allow to cool for 15 minutes before serving. Note: Serve warm or chilled, with or without non-dairy ice cream.

Non-dairy Chocolate Cherry Pudding Cakes


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keyword: dairy
keyword: chocolate
keyword: cherry
keyword: pudding
keyword: cakes
recipes for cakes
recipes by butterflydog
Email Address:
(posted June 25, 2010)

from NY, US

Yield: 4 servings

20 frozen pitted cherries (about 1 cup)
1 teaspoon
sugar
1/4 teaspoon
rum extract (optional)
1/3 cup
brown sugar
2 tablespoons cocoa
1 teaspoon
cornstarch
1/2 cup unbleached
flour
1/8 teaspoon
salt
1/3 cup
sugar
1 1/2 tablespoons cocoa
1 teaspoon
baking powder
1 1/2 teaspoons
vanilla extract
1 1/2 tablespoons soy yogurt
1/4 cup
vanilla soy
milk (or other non-dairy milk)
boiling water

The
sauce "magically" sinks down through the cake to form a layer of cherries nestled in chocolate pudding on the bottom.

Cut the frozen cherries in half (it's easiest to do this while they're frozen). Put them in a bowl and stir in 1 teaspoon
sugar and rum extract, if using. Allow them to sit at room
temperature until they've completely thawed and become juicy, 1-2 hours.

Oil or
pan spray 4 ,7-ounce ramekins. Preheat the oven to 350F. Mix together the
brown sugar and 2 tablespoons cocoa powder and set aside.

Pour the juices
off the cherries into a measuring cup. Press lightly on the cherries to get all of the juice (I had about 1/4 cup). Sprinkle the corn starch over the cherries and mix well. Divide the cherries equally among the 4 ramekins.

In a medium bowl,
combine the flour, salt, 1/3 cup sugar, 1 1/2 tablespoons cocoa, and
baking powder. Stir in the vanilla extract, soy yogurt, and soymilk. (Mixture will be very thick.) Drop by tablespoons over the cherries in the ramekins, dividing equally among them. Smooth to cover the cherries.

Sprinkle the
brown sugar mixture evenly over the batter, about 2 tablespoons per ramekin. Use a spoon to level the tops.

Add boiling water to the
cherry juice up to the 3/4 cup line. Pour or spoon it gently over the brown sugar in the ramekins, about 3 tablespoons per ramekin. Place the ramekins in the oven and bake for about 25-30 minutes, until tops appear mostly dry (they should be streaked with darker, wetter looking areas) and sauce is bubbling around the edges. Remove from oven and allow to cool for 15 minutes before serving.

Note: Serve warm or chilled, with or without non-dairy
ice cream.



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