If you love the traditional Black Forest cake, this trifle is for you. We love the flavour and aroma of cherry brandy, but you can also use kirsch.
- Portion size 14 servings
- Credits : Canadian Living: Holiday 2012
Ingredients
Chocolate Pound Cake:
Custard:
Method
Custard: In large bowl, whisk together egg yolks, 1/2 cup of the milk, the sugar and cornstarch.In heavy saucepan, heat remaining milk over medium heat just until bubbles form around edge; gradually whisk into yolk mixture. Return to pan and cook, whisking, until thick enough to mound on spoon, about 5 minutes.
Strain through fine sieve into clean bowl; stir in almond extract. Place plastic wrap directly on surface. Refrigerate until cold, about 4 hours. (Make-ahead: Refrigerate for up to 24 hours.)
Chocolate Pound Cake: In bowl, beat butter with sugar until light and fluffy; beat in eggs, 1 at a time. Beat in vanilla.
Stir together flour, cocoa, baking soda and salt; stir into butter mixture alternately with buttermilk, making 3 additions of flour mixture and 2 of buttermilk. Spoon into lightly greased 8-x 4-inch (1.5 L) loaf pan, smoothing top.
Bake in 350°F (180°C) oven until cake tester inserted in centre comes out clean, 60 to 70 minutes. Let cool in pan on rack for 10 minutes; turn out onto rack, set right side up and let cool completely. (Make-ahead: Cover and refrigerate for up to 3 days or overwrap and freeze for up to 1 month.)
In small bowl, combine cherry brandy with sour cherry jam. Cut cake into 3/4-inch (2 cm) cubes. Line 16-cup (4 L) trifle bowl with one-third of the cake pieces; spoon one-third of the jam mixture over top. Top with one-third of the drained sour cherries; spoon one-third of the custard over top. Repeat layers twice. Cover with plastic wrap; refrigerate for 24 hours.
In bowl, whip cream with sugar; spread three-quarters over trifle. Using piping bag fitted with star tip, pipe remaining whipped cream into 7 rosettes around edge. Top each rosette with 1 maraschino cherry. Sprinkle with grated chocolate.
Nutritional facts Per each of 14 servings: about
- Fibre 2 g
- Sodium 309 mg
- Sugars 40 g
- Protein 9 g
- Calories 523.0
- Total fat 25 g
- Potassium 295 mg
- Cholesterol 208 mg
- Saturated fat 15 g
- Total carbohydrate 64 g
%RDI
- Iron 15.0
- Folate 26.0
- Calcium 13.0
- Vitamin A 28.0
- Vitamin C 3.0
