Black Forest trifle recipe
Black Forest trifle blends two classic desserts into one decadent treat. Layers of chocolate, cherries and cream make it perfect for any occasion.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.gourmettraveller.com.au.
Cooking tools:
- Immersion blender
- Cheesecloth
- Fine-mesh sieve
- Hand mixer
- Cake pan
- Cooling rack
- Parchment paper
- Serving platter
- Oven
- Stove
- Saucepan
- Mixing bowl
- Airtight container
- Spatula
- Spoon
- Measuring cup
- Refrigerator
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
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