Blackforest trifle

Red spotted giant toadstools, glittery fairy wings…now is the time to raid your children’s or niece’s closet for some party decorations. We recommend serving this dessert in a large trifle jar for maximum impact. Let it sit pretty as a table centrepiece to accentuate the forest-nature theme.
By epicure
Published on Monday, 13 May 2013
Type of Meal
Level of Difficulty

Serves 6 to 8
Prep time 35 minutes
Cook time 40 minutes

chocolate base
180g                unsweetened chocolate, coarsely chopped
3 cup               fine sugar
1 ½ cup           unsalted butter (cut into 2cm cubes)
1 ½ tsp            pure vanilla extract
¾ cup              plain flour|
pinch               salt
6                      large eggs

marinated cherries
6 cup               morello cherries in syrup
6 tbsp              Kirsch or cherry brandy
6 tbsp              fine sugar

1 cup               grated dark chocolate

double-whipped cream
4 ½ cups          heavy cream
6 tbsp              white granulated sugar
¾ tsp               pure vanilla extract

  • For the chocolate base, heat a pot with boiling water and put a whisking bowl over its rim (the water should not touch the whisking bowl). Add in chocolate, sugar and butter into.
  • Once chocolate and butter have melted, add in the vanilla, flour and salt. Continue whisking the mixture for 10 minutes or until the mixture cools down.
  • Finally, whisk in the eggs and mix well. Butter grease and flour a baking mould. Pour the mix into the mould. Bake in a preheated 165°C oven for 35 minutes.
  • Once the chocolate base has cooled down, cut it to bite-size pieces.
  • Layer the chocolate base, marinated cherries, garnish and cream
  • Chill it in the fridge for another 30 minutes before serving.