Chocolate Pumpernickel Pudding with Apricot-Raspberry Compote
If you love desserts that feel a little unexpected (in the best way), this is one to bookmark. Chocolate pumpernickel pudding is a classic German-style “chef’s dessert” idea: earthy German pumpernickel bread gets toasted into fine crumbs, combined with slivered almonds and German dark chocolate, then folded into a light, soufflé-style batter that bakes gently in a water bath for an ultra-tender, rich result.
The finishing touch is a gorgeous apricot-raspberry compote with a splash of raspberry liqueur—bright fruit, warm spice, and just enough elegance to make the whole bowl feel special. It’s rich, yes, but also beautifully balanced: chocolate + toasted bread + almonds + fruit is a combination that tastes like it belongs in a European café window.
Chocolate Pumpernickel Pudding with Apricot-Raspberry Compote
A rich German chocolate-almond pudding made with toasted pumpernickel breadcrumbs and served with a spiced apricot-raspberry compote kissed with raspberry liqueur.
Ingredients
For the pudding:
- 3 slices German pumpernickel bread about 8 ounces
- 3/4 cup slivered almonds
- 1 bar German dark chocolate 3-1/2 ounces
- 1 stick unsalted butter softened, plus additional for coating pan
- 1/2 cup sugar divided
- 6 eggs separated
- 1/4 cup German raspberry liqueur such as Schladerer
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
For the Compote:
- 1/2 cup water
- 1/4 cup sugar
- 1/4 cup raspberry liqueur such as Schladerer
- 4 medium apricots cut into wedges (about 3/4 pound)
- 1-1/2 cups fresh raspberries 6 ounces
Instructions
For the Pudding
- Preheat the oven to 350 degrees F. Generously butter a 2-quart soufflé dish and set aside. Break bread into large pieces and place in a food processor. Pulse until bread is finely crumbled. (This should be about 2 cups of crumbs.) Do not clean food processor. Place crumbs on a large baking pan and bake, stirring once, 12 to 15 minutes or until lightly toasted. Set aside. Place almonds and chocolate in food processor and process until mixture is finely chopped. Combine with cooled breadcrumbs and set aside.
- Combine butter and 1/4 cup sugar in a large bowl and beat at medium speed with a mixer, about 2 minutes or until fluffy and light in color. Beat in egg yolks, one at a time, beating well after each addition. Beat in liqueur, cinnamon and cloves. Add the pumpernickel mixture and beat at low speed just until mixed.
- Using clean beaters, beat egg whites at high speed until foamy. Gradually add remaining 1/4 cup sugar and beat until stiff peaks form. Gently fold the egg white mixture into the batter in three additions, stirring until all traces of white disappear after each addition. Spoon batter into prepared dish.
- Place the dish in a large deep-sided roasting pan and pour water into the roasting pan to a depth of 1 inch. Carefully place into oven and bake 40 to 45 minutes, or until pudding is set. Carefully remove pudding from the water bath and cool on a wire rack 15 minutes before serving.
- To serve, spoon pudding into shallow serving bowls and divide the fruit and almond syrup evenly among bowls.
For the compote:
- Combine water and sugar in a small saucepan and bring to a boil, cook for 1 minute, or until sugar melts. Transfer to a large bowl and cool slightly.
- Stir in liqueur, apricots, and raspberries. Cover and let stand at room temperature at least one hour, or up to 4 hours, stirring occasionally.
Notes
Tips for best results
- Toast the pumpernickel crumbs lightly, not dark: you want nutty depth, not bitterness.
- Don’t skip the water bath: it’s what keeps the pudding tender and evenly set.
- Let the compote stand: that 1–4 hour rest time builds flavor and creates that syrupy “spoon over” finish.
- Serve warm + bright: slightly warm pudding with room-temp fruit compote is the sweet spot.
