I attended a baby shower this weekend for my good friend E and she had requested a torte that she’d seen in my mixingbowl.com magazine a month or so ago (I believe she was craving chocolate at the time). I decided to have a go at it in a gluten free fashion – and ended up not so much with lovely thin torte layers as seen in the magazine spread but rather with a large pile of brownie crumbles. What to do!?
Well, I pulled out the gorgeous glass pie plate that I have and decided to make a spoon pudding instead of a torte. And it was absolutely divine. So either way – layered beautiful torte or slightly messy spoon pudding – this dessert is easy (it has to be if I didn’t mess it up too badly) and delicious. Plus it makes you look like a pro in the kitchen with little to no effort – always a bonus!
Black Forest Brownie Spoon Pudding
1 package gluten free brownie mix (I used Betty Crocker’s new line – which is about 1.00 cheaper than the brand I normally use)
1 can of cherry pie filling
1/4 cup slivered almonds.
Make brownies according to directions. Spilt between 2 round cake pans and bake for 35 minutes or until done but still gooey soft on the inside. Cool and remove from pan in chunks.
Place 3/4 of the brownie pieces into the bottom of a nice shallow serving bowl and pack lightly. Spoon 3/4 of the can of cherry topping onto them. In the center place the remaining brownies, spoon the remainder of the cherry topping on and sprinkle with almonds.
And you’re done.
Enjoy!
