Chocolate brownie, cherry and honeycomb trifle
Make the brownies, honeycomb and sauce up to 2 days ahead. Store the brownies and honeycomb at room temperature. The (uncut) brownies can also be frozen.
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Cooking tools:
- Trifle bowl
- Cake pan
- Hand mixer
- Sifter
- Cooling rack
- Oven
- Stove
- Saucepan
- Baking sheet
- Parchment paper
- Mixing bowl
- Whisk
- Wooden spoon
- Spoon
- Chef's knife
- Cutting board
- Serving bowl
- Aluminum foil
Ingredients
- 125-150ml Pedro Ximenez sherry
- 480g frozen dark sweet cherries, defrosted
- 450ml whipping cream
- 1 x tub edible gold or silver balls
- 100g dark chocolate, broken into pieces
- 100g soft butter
- 200g light muscovado sugar
- 2 large eggs, lightly beaten
- 100g plain flour
- 75g caster sugar
- 2 tbsp golden syrup
- 1 tbsp bicarbonate of soda
- 100g butter
- 150g light muscovado sugar
- a pinch of sea salt flakes, crushed
- 100ml double cream
- 500g ready-made vanilla custard, chilled
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