- TM 31
Ingredients
Black Forest Trifle
- 1 chocolate cake or chocolate sponge
- 1 x 600g jar morello cherries, keep the liquid
- 2 teaspoons gelatine power
- 1000g cream
- 100g flaked almonds, lightly toasted or coconut flakes
- 50g dark chocolate, or to taste
Chocolate Custard
- 1000g Milk
- 100g Corn Flour
- 150g dark chocolate, good quality (add more to taste)
- 150g sugar, or to taste
- 4 eggs
- 2 teaspoons vanilla extract
- 40g unsalted butter
Accessories you need
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Butterfly -
Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
Heat 100g of the liquid from the cherry jar for 3 mins/100 degrees/speed 1, add the gelatin & mix for 5 secs/speed 5. Add the rest of the liquid & mix for another 5 secs/speed 5.
Using a strainer pour into your chosen glass trifle container or individual glasses.
You can either add the cherries now & place into the fridge to set or place the cake in to soak up the cherry jelly & place the cherries on top & into the fridge to set.
In a clean TM bowl whip your cream with the butterfly around 20 - 30 secs/speed 4. Time will vary depending on how fresh your cream is. Place the cream to one side & without needing to clean the bowl, place all the custard ingredients to the bowl. Cook for 15 mins/90 degrees/speed 4 or until thick. Pour the chocolate custard on top of the cherry jelly & cake. Place into the fridge. Once it has cooled completely spread the top of the custard with cream & sprinkle with almonds & grated dark chocolate & or toasted coconut flakes & fresh cherries.
Can be made the day before but the cream is best done on the day of serving.
Black Forest Trifle
Tip
This is a favourite recipe my friend's mum used to make for us. The original recipe used 2 packets of port wine jelly instead of using the cherry "juice" to make the jelly.
You may also like to add cherry liqueur to the jelly mixture.
Another great chocolate cake to use would be the sponge cake from the Devil of a Cookbook & use 30g of cocoa in place of some of the cornflour.
//www.recipecommunity.com.au/baking-sweet-recipes/trixies-light-air-sponge-cake/42169
Thermomix Model
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Recipe is created forTM 31
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Comments
Stunning presentation, wowed the crowd. Perfect for summer entertaining. I reduced the sugar in the custard to 75g for our tastes. Thanks so much for sharing, I'll definitely be making again.
Looks amazing
I made this for hubby's birthday 'cake' and it was quick, easy and hubby was disappointed he couldn't eat the whole thing in one sitting.
Thanks so much
Cooking from scratch www.arwensthermopics.com
So simple to make, absolutely delicious