Chocolate Fudge Caramel Trifle

Every now and again you find something which is so gorgeous, you have to dive in and have seconds! This trifle is one such, as it is a feast of chocolate, cream and the most delicious fudge sauce.  My local fresh fudge shop, the Fudge Kitchen, has made the most divine sauce I have ever tasted!  A delicious concoction of fudge, chocolate and caramel, this gave a beautiful depth of flavour to my trifle.  I tested it at a choir supper, and it was a real hit!  You can buy the fudge on-line, as well as their sauces.... yum.... If you made the cake using gluten-free flour, the whole trifle is deliciously gluten-free!

Chocolate Caramel Fudge Trifle

Chocolate Caramel Fudge Trifle

Half a Chocolate Sponge cake – see my recipe:

http://katespuddings.blogspot.co.uk/2013/07/chocolate-sponge-cake-real-thing.html

or bought cake/brownies

Some kind of liqueur to give the cake a bit of a kick

a jar (approx 270ml) Fudge Kitchen Chocolate Caramel Fudge Sauce

Chocolate custard – recipe below

¾ pint/450ml double cream

fudge pieces and chocolate drops to decorate, plus more sauce

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.

Assemble the trifle by putting crumbled cake into the base of a large glass bowl, then adding the alcohol, interspersed with very large dollops of the (warmed) fudge sauce.  Pour over the custard.   Whip the cream to soft peaks and put large blobs of cream onto the trifle – I prefer this to a thick layer – you get a better view of the custard below.  Decorate with fudge pieces and chocolate drops.  For a final flourish, warm the sauce in the microwave and then pour it over the top of the trifle in a generous fashion.