Timcaek (Steamed Chocolate Pudding)
 
 1 1/2 cups all purpose flour
 1/2 cup dutch-processed cocoa
 1 tablespoon plus 1 teaspoon baking powder
 1/4 cup brown sugar, packed
 1/4 cup almond paste
 1/2 teaspoon salt
 1/4 cup butter, melted
 1 large egg, beaten
 2 tablespoons molasses
 1 1/2 teaspoons vanilla extract
 1 cup whole milk
 1 heaping cup semi-sweet chocolate chips
 1/2 cup dried tart cherries (optional)
 Liquor (brandy, rum, bourbon, etc) to cover cherries, if using
 
 Hard Sauce (optional)
 1/2 cup butter
 2 cups powdered sugar
 2 ounces liquor (brandy, rum, kirschwasser, etc)
 
 Two days before cooking:
 
 Place cherries in bowl. Cover with liquor of your choosing.  Lightly cover
 and let stand out of the sunlight until ready for use.
 
 Day Of:
 
 Set up a large pot with a waterproof rack or mason jar ring in the bottom 
 to set the pudding mold on.  Fill with water and start heating to bring 
 to a boil.
 
 Liberally butter the sides of a 1 1/2 quart tin pudding mold and set aside.
 
 In a medium bowl, dissolve almond paste in the milk.  Combine the milk 
 mixture with the beaten egg, molasses and vanilla and set aside.
 
 In a large bowl, combine the flour, cocoa, baking powder, brown sugar and 
 salt. Combine with a whisk to break up any lumps. Pour in the melted butter 
 and mix, then add the milk mixture. Mix to combine and then fold in the 
 chocolate chips and dried cherries. Now you're ready to add the cake
 batter into the buttered mold.
 
 Place a round of buttered parchment over the mold and then snap on the lid.
 
 Carefully set your pudding onto the rack,  the water level should come up
 roughly 1/3rd of the way up the sides of the mold. Place over high heat 
 until the water comes back to a bare simmer, cover the pot with a lid and 
 reduce heat to low. Allow the pot to simmer covered over low heat for an 
 hour.
 
 After an hour, carefully remove the pudding from the pot and set on a wire 
 rack to cool. Remove the lid and parchment and allow the cake to stand for 
 10 minutes.
 
 Then, while the pudding is still warm, invert it onto a serving plate. It 
 should release easily from the mold.
 
 The cake is best served warm. It will be moist, tender and full of bits of 
 melted chocolate. Pair with a scoop of ice cream or lightly sweetened 
 whipped cream.  Or for those that want to kick it up a notch, serve with a 
 hard sauce using the same liquor used with the fruit.
 
 Variations:
 
  - Rehydrate dried cherries with fruit juice or water
  - Replace almond paste with 1/4 cup brown sugar
 
 Adapted from Ms. Humble’s steamed chocolate pudding

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