Black Forest Trifle

posted by Kewpys Mom 12-02-99 6:50 PM

Black Forest Trifle
from The Canadian Living Christmas Book

custard (recipe follows)
1 chocolate cake (recipe follows, makes a dense cake)
1/3 cup chocolate liqueur, kirsch, or cherry liqueur
4 cup drained canned cherries, drained frozen cherries or cherry pie filling
1 cup whipping creme
2 tbsp icing sugar
1 tsp vanilla

Custard:
3 cups milk
5 egg yolks
1/2 cup white sugar
1/4 cup corn starch
1 tsp vanilla


In a sauce pan, heat milk until bubbles form around edges.

In a heavy bottom sauce pan, beat yolks with sugar and cornstarch until smooth. Gradually whisk in milk. Cook over medium, stir constantly for 3 to 5 minutes or until thickened. Reduce to low and simmer while stirring for 1 minute. Strain into a bowl, add vanilla. Place plastic wrap directly on surface, refrigerate until cool and up to 2 days.

Chocolate Cake:
1/2 cup butter softened
1 1/3 cup white sugar
2 eggs
1 tsp vanilla
1 1/3 cups all purpose flour
1/2 cup sifted unsweetened cocoa powder
1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
3/4 milk


Line bottom of 9" pan with waxed paper, grease sides. Preheat oven to 350 F.

In a large bowl, beat butter with sugar until fluffy, beat eggs in one at a time, beat in vanilla. Stir flour, baking powder, salt, and soda together. Add dry to creamed mixture alternating with milk, making 3 additions of flour and 2 of milk.

Pour into pan. Bake at 350 degree oven for 30-35 minutes, until toothpick insert comes out clean. Cool on rack in pan for 10 minutes, turn out on rack and cool for 1 hour.

Trifle Directions: Break cooled cake into chunks and arrange in bottom of a 14 cup trifle bowl. Drizzle with liqueur. Set aside 1/4 cup cherries, spoon remaining over cake, arrange attractively along the edge of the bowl. (Note: the trifle made up to this point can be covered and refrigerated for 1 day)

Whip cream with icing sugar, beat vanilla. Spread over custard. Garnish with chocolate curls and reserved cherries.

Makes 12 servings


Go to Mimi's Archive Page

Return to Mimi's Recipe Request Line