Chile and Dried Cherry Chocolate Dessert
Monday, 26 May 2008
DescriptionThis layered dessert is unique in that it can be cooked on the grill. It does have chile in it, so it can become an honorary member of the barbecue inferno. Don’t worry, ancho powder is quite mild, with a nice raisiny flavor. The finished dessert has a cake-like topping and a chocolate syrup on the bottom. You can serve it with whipped cream, or to be truly decadent, with the Rum Glaze.
At a glance
Sift all the dry ingredients for the pudding into a large mixing bowl. Add the milk, cherries, butter, and vanilla and mix until well blended. Pour into a well-greased, 9-inch square metal pan.
Combine all the ingredients for the topping in a bowl and spread over the pudding mixture. Slowly pour the boiling water over the top, but don’t stir it in.
Heat a gas grill to low or bank 20 low-glowing coals on each side of the bottom of the grill unit. Place the cooking grill 4 to 6 inches above the coals. Place baking pan in center of of grill so that no part is direcly over coals. In a gas grill, light one burner and place the pan over the unlit burner. Cover and cook for 45 minutes. The pudding should be slightly crusty on top with a syrupy bottom.
To make the glaze, combine all the ingredients except the rum in a saucepan and simmer for 5 to ten minutes. Remove from the heat, cool slightly, and stir in the rum.
Spoon the pudding into dishes and top with whipped cream or the Rum Glaze.