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Blackforest trifle

epicure 13 May 2013
Type of Meal

Red spotted giant toadstools, glittery fairy wings…now is the time to raid your children’s or niece’s closet for some party decorations. We recommend serving this dessert in a large trifle jar for maximum impact. Let it sit pretty as a table centrepiece to accentuate the forest-nature theme.

Serves 6 to 8
Prep time 35 minutes
Cook time 40 minutes

chocolate base
180g                unsweetened chocolate, coarsely chopped
3 cup               fine sugar
1 ½ cup           unsalted butter (cut into 2cm cubes)
1 ½ tsp            pure vanilla extract
¾ cup              plain flour|
pinch               salt
6                      large eggs

marinated cherries
6 cup               morello cherries in syrup
6 tbsp              Kirsch or cherry brandy
6 tbsp              fine sugar

1 cup               grated dark chocolate

double-whipped cream
4 ½ cups          heavy cream
6 tbsp              white granulated sugar
¾ tsp               pure vanilla extract

  • For the chocolate base, heat a pot with boiling water and put a whisking bowl over its rim (the water should not touch the whisking bowl). Add in chocolate, sugar and butter into.
  • Once chocolate and butter have melted, add in the vanilla, flour and salt. Continue whisking the mixture for 10 minutes or until the mixture cools down.
  • Finally, whisk in the eggs and mix well. Butter grease and flour a baking mould. Pour the mix into the mould. Bake in a preheated 165°C oven for 35 minutes.
  • Once the chocolate base has cooled down, cut it to bite-size pieces.
  • Layer the chocolate base, marinated cherries, garnish and cream
  • Chill it in the fridge for another 30 minutes before serving.

From m(int.) Network

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