Black Forest Trifle
This is just one of the recipes in my cookbook "Kate's Puddings, the Cookbook of the Blog", which you can order through the link on this site. I adore trifle in all its forms (except where it contains jelly!), and experimented with a Black Forest Trifle, as I had some left-over chocolate sponge cake (actually, a failed sponge cake with a large dip in the middle!), and some cherries. The result is a classic - chocolate, cream, Kirsch and cherries mingling in a delicious retro-style pudding. I put some redcurrant coulis on the top, plus a few raspberries to give colour, also because the cherries were all lurking in their alcohol at the bottom of the bowl. Next time I’ll use more cherries! I’ve since done it with a frozen “Black Forest Fruits” mix, which was also a great success.
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| Black Forest Trifle |
Black Forest
Trifle
Half a Chocolate Sponge cake – see my recipe
or bought cake/brownies
1lb/450g cherries, stones removed
Enough kirsch/framboise liqueur to cover the cherries
Chocolate custard – recipe below
¾ pint/450ml double cream
fruit and grated chocolate to decorate, plus red fruit coulis
Chocolate Custard:
3 egg yolks
1 ½ oz/50g caster sugar
¾ pint/450ml double cream mixed with milk (the richer, the richer the
result)
½ tsp cornflour
4oz/100g dark chocolate, broken into pieces
Mix the yolks, sugar, cornflour and vanilla, using a small whisk. In a milk pan (preferably non-stick), warm
the cream/milk to blood heat. Pour this
mixture onto the yolk mix, whisking gently until it is all incorporated. Pour the entire mixture back into the pan and
heat it. Change over to a wooden spoon,
and stir the custard lovingly until it thickens and coats the back of the
spoon. Add the broken-up chocolate and
stir it in. Leave until cold.
Gently poach the cherries in the Kirsch or Framboise until the juice
begins to flow but they haven’t lost their shape. Cool.
Assemble the trifle by putting crumbled cake into the base of a large
glass bowl, then pouring the cherries and Kirsch over the top (adding more
Kirsch if you wish). Pour over the
custard. Whip the cream to soft peaks
and put large blobs of cream onto the trifle.
Decorate with grated chocolate, extra fruit and a red fruit coulis if
you have it.
At least 30 other recipes exclusive to my book will not be on this blog. To try more mouthwatering puddings, follow the link: www.katespuddings.co.uk
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