-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.