Chunks of chocolate cake doused in hazelnut liqueur and layered with dollops of chocolate-hazelnut pastry cream make a spectacular dessert. Gold leaf, which adds a touch of elegance, can be found in many baking supply stores.
- Portion size 14 servings
- Credits : Canadian Living Magazine: December 2012
- 1 bar (100 g) good-quality dark chocolate (such as Lindt), cut in 1/4-inch (5 mm) pieces
- 1 1/2 cup hazelnut liqueur
- 1 1/4 cup whipping cream (35%)
- 1 tablespoon granulated sugar
- 1/4 cup chopped peeled toasted hazelnuts
- Edible gold leaf (optional)
Chocolate Pound Cake:
- 3/4 cups butter softened
- 1 cup granulated sugar
- 2 eggs
- 2 teaspoons vanilla
- 1 3/4 cup all-purpose flour
- 1/2 cup cocoa powder sifted
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2/3 cups buttermilk
- 8 egg yolks
- 4 cups milk
- 3/4 cups granulated sugar
- 1/2 cup cornstarch
- 1/2 cup chocolate hazelnut spread (such as Nutella)
MethodCustard: 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 chocolate hazelnut spread. Place plastic wrap directly on surface. Refrigerate until cold, about 4 hours. (Make-ahead: Refrigerate for up to 24 hours.)
Chocolate Pound Cake: Meanwhile, 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, right side up, onto rack; let cool completely. (Make-ahead: Wrap and refrigerate for up to 3 days or overwrap and freeze for up to 1 month.)
Cut cake into 3/4-inch (2 cm) cubes. Line 16-cup (4 L) trifle bowl with half of the cake; sprinkle with half of the chocolate. Spoon half of the hazelnut liqueur on top; spread with half of the custard. Repeat layers. Cover with plastic wrap; refrigerate for 24 hours.
In bowl, whip cream with sugar; spread over trifle. Sprinkle with hazelnuts, and gold leaf (if using).
Nutritional facts Per each of 14 servings: about
- Fibre 3 g
- Sodium 310 mg
- Sugars 53 g
- Protein 10 g
- Calories 615.0
- Total fat 31 g
- Potassium 377 mg
- Cholesterol 203 mg
- Total carbohydrate 73 g
- Iron 18.0
- Folate 26.0
- Calcium 15.0
- Vitamin A 25.0