Black forest 'forest' trifle - delicious. magazine
This dramatic Christmas dessert embraces the elements of a black forest gateau – cherries, chocolate and kirsch – using trifle-like layers.
Ingredients
- 200g frozen cherries
- 1 tbsp icing sugar
- 2 tbsp cherry brandy or kirsch, plus an extra splash
- 10 bourbon biscuits
- About 10 rosemary sprigs
- Edible glitter and/or gold leaf to decorate (optional)
- For the custard layer
- 120ml whole milk
- 200ml double cream
- 2 medium free-range egg yolks
- 40g golden caster sugar
- 120g dark chocolate (70%), chopped
- For the cake base
- 2 tbsp sunflower oil, plus extra to grease
- 40g dark chocolate (70%)
- 50g plain flour
- 20g cocoa powder
- 50g golden caster sugar
- ½ tsp baking powder
- 1 medium free-range egg
- 30g soured cream
- For the cream layer
- 400ml double cream
- 2 tbsp icing sugar
- 80g soured cream
- Specialist kit
- 15cm cake tin
- Approx 20cm glass serving bowl
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