Black Forest trifle recipe | Gourmet Traveller

Ingredients

• 400 gm cherries, pitted
• 100 gm caster sugar
• 90 ml cherry brandy (see note)
• 600 ml thickened cream
• 20 gm pure icing sugar, sieved
• To serve: fresh cherries, dark chocolate shavings and Dutch-process cocoa
• Cherry jelly
• 800 gm cherries, pitted
• 400 gm caster sugar
• 40 ml lemon juice
• 4 titanium-strength gelatine leaves, softened in cold water
• Chocolate cake
• 50 gm dark chocolate (56% cocoa solids), coarsely chopped
• 30 gm butter, coarsely chopped
• 4 eggs, at room temperature
• 150 gm caster sugar
• 90 gm plain flour
• 30 gm Dutch-process cocoa
• 1 tsp baking powder
• Chocolate ganache
• 75 ml pouring cream
• 20 ml cherry brandy (see note)
• 125 gm dark chocolate (56% cocoa solids), coarsely chopped