Photo: Chocolate Cherry Trifle Recipe
Ingredients
- 2 (approximately 12 ounces each) chocolate pound cakes
- 1/2 cup black cherry jam
- 1/2 cup cherry brandy
- 2 cups drained bottled sour cherries (recommended: Morello)
Custard:
- 4 ounces bittersweet chocolate, minimum 70 percent cocoa solids, chopped
- 1 1/3 cups plus 1 tablespoon milk
- 1 1/3 cups plus 1 tablespoon heavy cream
- 8 egg yolks
- 1/2 cup plus 1 tablespoon sugar
- 1/3 cup cocoa
Topping:
- 3 cups heavy cream
- 1-ounce bittersweet chocolate
- Special Equipment: Large wide trifle bowl
Directions
Slice the chocolate pound cake and make jam sandwiches with the cherry jam, and layer the bottom of a large wide trifle bowl. Pour over the cherry brandy so that the cake soaks it up, and then top with the drained cherries. Cover with plastic wrap and leave to macerate while you make the custard.
Melt the chocolate on low to medium heat in the microwave, checking after 2 minutes, though it will probably need 4 minutes. Or you can place it in a bowl over a pan of simmering water. Once the chocolate is melted, ser aside while you get on with the custard.
In a saucepan warm the milk and cream. Whisk the egg yolks, sugar, and cocoa in a large bowl. Pour the warm milk and cream into the bowl whisking it into the yolks and sugar mixture. Stir in the melted chocolate, scraping the sides well with a rubber spatula to get all of it in, and pour the custard back into the rinsed saucepan. Cook over a medium heat until the custard thickens, stirring all the time. Make sure it doesn't boil, as it will split and curdle. Keep a sink full of cold water so that if you get scared you can plunge the bottom of the custard pan into the cold water and
whisk like mad, which will avert possible crisis.
The custard will get darker as it cooks and the flecks of chocolate will melt once the custard has thickened. And you do need this thick, so don't panic so much that you stop cooking while it is still runny. Admittedly, it continues to thicken as it cools and also when it's chilling in the refrigerator. Once it is ready, pour into a bowl to cool and cover the top of the custard with cling wrap to prevent a skin from forming.
When the custard is cold, pour and spread it over the chocolate cake layer in the trifle bowl, and leave in the refrigerator to set, covered in plastic wrap overnight.
When you are ready to decorate, softly whip the cream for the topping and spread it gently over the layer of custard. Grate the chocolate over the top.
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By caroway4_5181509
Lisbon, CT
on December 25, 2012
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I couldn't find the recommended morello cherries anywhere in my local stores. I had to settle for canned tart cherries packed in water. They did not look or taste that good straight from the can. Hmmm, what to do! I soaked them in the cherry brandy overnight and oh boy, what an improvement! Couldn't find chocolate pound cake so I just made a boxed fudge chocolate cake and this worked fine. Made my chocolate cake jam sandwiches and put them in the bottom of the dish. Poured my bowl of brandy soaked cherries over the top of the cake. The chocolate custard is to die for! I got lazy and used Cool Whip on top. Everyone loved it! Heard a lot of mmmmm's from those taking their first bite. When you hit one of those brandy soaked cherries....oh boy! I thought the brandy might be too strong but I actually think I will use a bit more than the half cup next time! It was a great contrast to the sweetness of everything else and not at all too strong! Everyone agreed this was a keeper!
By ornamama
on November 25, 2012
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I made this for Valentine's Day 2011. It was absolutely delicious and lasted the week. I used a devil's food chocolate cake and stirred the pudding constantly for about 45 minutes, removing it from heat when I thought it might be getting carried away. My boyfriend told me I wouldn't need to take the rest to work as he would be finishing it all no problem. And...he did. Thanks Nigella!
By Chef #1399614
Canyon Country
on January 01, 2012
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Pull up a stool to the stove because you are going to be there for a while stirring this custard. I cooked it in an old-school double boiler on med-low heat and it took 45 mins. It came out perfect that way though. I only gave this recipe 3 stars because of the cake. I had to make my own pound cake (because where do you live that you can run to the store and get a ready made chocolate pound cake? I had a real good old recipe from Southern Cakes but still didn't really care for it. If I try this again, I will use an ordinary German chocolate or Devils Food cake. Something sweeter and more moist. Also, way too much whipped cream is called for. I made this trifle into single servings for New Years Eve because I think it presents better that way and there was also too much cake and not enough custard. So, do with that what you will.
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