Chocolate and blackberry trifle recipe
Dark chocolate and blackberries are a beautiful combination, and here crème fraîche jelly adds a lovely tang.
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Cooking tools:
- Stand mixer
- Cake pan
- Cooling rack
- Serving bowl
- Fine-mesh sieve
- Bread knife
- Grater
- Oven
- Stove
- Saucepan
- Mixing bowl
- Whisk
- Fork
- Spatula
- Parchment paper
- Airtight container
- Refrigerator
- Freezer
Ingredients
- 700 gm dark chocolate (70% cocoa solids), finely chopped
- 850 ml thickened cream
- 300 ml pouring cream
- 200 gm blackberries
- Juice of 1 orange
- 100 ml crème de mûre liqueur
- To serve: shaved chocolate and blackberries
- Chocolate sponge
- 3 eggs, at room temperature
- 120 gm caster sugar
- 40 gm each plain flour
- 40 gm self-raising flour
- 20 gm Dutch-process cocoa
- 20 gm cornflour
- 35 gm melted butter, cooled
- Crème fraîche jelly
- 200 ml milk
- 1 vanilla bean, split and seeds scraped
- 170 gm couverture white chocolate, finely chopped
- 2¼ titanium-strength gelatine leaves, softened in cold water for 5 minutes
- 750 gm crème fraîche
- 2 tsp lemon juice
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