BLACK FOREST TRIFLE
A decadent chocolate slab cake layered with a homemade chocolate pudding, cherry filling and two types of whipped cream…
INGREDIENTS
For the chocolate cake:
Prepare our chocolate slab cake recipe
For the cherry filling:
2/3 cup granulated sugar
2 tablespoons cornstarch
2 tablespoons lemon juice
1 teaspoon almond extract
1 pinch salt
5 cups frozen pitted cherries
For the chocolate pudding:
3 cups whole milk
4 ounces dark chocolate, chopped
¾ cup granulated sugar
¼ cup cornstarch
¼ cup cocoa powder
1 tablespoon instant espresso powder (optional)
¼ teaspoon kosher salt
4 egg yolks
4 tablespoons butter
2 teaspoons vanilla extract
For the plain whipped cream:
1-1/2 cups 35% cream
For the mocha whipped cream:
1-½ cups 35% cream
¼ cup granulated sugar
1 teaspoon instant espresso powder (optional)
¼ cup cocoa powder
To serve:
regular whipped cream
chocolate shavings
fresh cherries, if available
fresh mint
Instructions
To make the cherry filling:
1) Combine sugar, cornstarch, lemon juice, salt and almond extract in a large saucepan. Mix until cornstarch has dissolved, then add cherries. Bring to a boil over moderate heat, stirring as the filling thickens. Remove from heat. Cover with plastic wrap, tight to the surface. Cool completely then refrigerate.
To make the chocolate pudding:
1. Place milk and chocolate in a medium saucepan. Heat over moderate temperature, stirring occasionally until chocolate is melted.
2. In a separate saucepan, stir sugar together with cornstarch, cocoa powder, espresso powder (if using) and salt. Add the chocolate-milk mixture slowly and thoroughly combine. Add egg yolks, stirring continuously to combine.
3. Place pot on stovetop over moderate heat and stir continuously for 8 minutes until mixture thickens. Once thickened, reduce heat to low and cook gently, stirring continuously for two minutes more. Remove from heat and add butter and vanilla, stirring until butter melts.
4. Place plastic wrap directly on to surface and let filling cool completely. Refrigerate until use.
To make the plain whipped cream:
1. Add 35% cream to a large liquid measure or stainless steel bowl. Whip on moderate until it becomes light and billowy. Set aside.
To make the mocha whipped cream:
1. Place sugar, cocoa powder and espresso powder, if using, in a large liquid measure or stainless steel bowl. Add heavy cream, stirring to dissolve. Whip on low to blend, then increase speed to moderate and mix until it becomes a light, billowy whipped cream.
To assemble the trifle:
1. Cut cake into 1-inch cubes. Place a layer of the cake cubes into the bottom of a trifle bowl.
2. Add a few heaping spoonfuls of cherry filling over the layer of cake cubes. Then add spoonfuls of the chocolate pudding, spreading to an even layer, followed by a few dollops of the mocha whipped cream, spreading in the same fashion.
3. Repeat layers. NOTE: Reserve a half-layer of cake cubes, some mocha whipped cream plus a cherry and some of its liquid for the garnish.
4. Spread the final layer of pudding to the top of the trifle. Add a few cubes of the cake in a ring around the edge. Add the remaining mocha whipped cream in the centre. Sprinkle the chocolate curls over the mocha whipped cream.
5. Add a generous dollop of plain whipped cream at the centre. Decorate with a sprinkle of chocolate shavings, a reserved cherry or fresh cherries, a drizzle of the cherry filling and a sprig of fresh mint.
6. Serve by spooning trifle into cups or bowls. Store leftovers in an airtight container in the fridge for up to 3 days.
