I have always been a big fan of traditional trifle at Christmas time but this year I have decided to branch out and challenge myself to different flavours for Christmas. I have always loved black forest cake so the thought of a black forest trifle sounded delicious and especially with the addition of chocolate custard!
After making a swiss roll the other day I immediately thought of putting it in to this trifle and so created my own take on the popular flavour combination with some inspiration from other recipes. It’s best left to set overnight so that the cake really soaks up the custard and cream and flavour from the cherries! so delicious!
Although there are a few components that make up the recipe, I have kept them relatively easy and achievable so that anyone can make it! You can also prepare some things like the custard and swiss roll ahead of time.
Enjoy xoxo
Black Forest Trifle
Ingredients:
For Swiss Roll:
3 eggs
100g of caster sugar
75g of plain flour
30g of cocoa powder
1 Tbsp of boiling water
cocoa powder for dusting
300ml of thickened cream
1 Tbsp of icing sugar
For chocolate custard:
6 egg yolks (you can use the left-over whites for a pavlova!)
55g caster sugar
1 Tbsp of cornflour
500ml milk
55g dark chocolate, broken in to pieces.
Filling:
2 jars of morello cherries
2 Tbsp of cornflour
1/3 cup of caster sugar
1/3 cup of kirsch (use extra cherry juice for non-alcoholic)
Topping:
300ml of thickened cream
1 Tbsp of icing sugar
Fresh cherries for the top
Extra chocolate for grating
Method:
1. Prepare the Swiss roll from instructions here. You can also just use a plain chocolate loaf cake or chocolate sponge from the supermarket if you’re short on time.
2. Drain morello cherries and reserve 1/2 cup of juice. Mix cornflour with two tablespoons of the reserved cherry juice and put aside. Place remaining juice in a saucepan with caster sugar over medium heat, stirring until dissolved. Add cornflour mixture and stir for 1-2 minutes until sauce thickens. Add cherries and kirsch and remove from heat. Put in the fridge to cool while you prepare custard.
3. To make custard. Combine eggs yolks and caster sugar in a bowl and whisk until thick and pale. Stir in the cornflour. Put milk in a saucepan and heat on medium until JUST boiling. Pour over egg mixture, stirring to combine. Return mixture back to the saucepan over heat, bringing it just to the boil, stirring constantly until mixture thickens. Remove from the heat and allow to cool slightly. Put chocolate in a heatproof bowl and place on a saucepan of simmering water until melted (making sure the bottom of the bowl doesn’t touch the water). Add melted chocolate to the custard mixture and combine. Strain custard through a fine sieve in to a large bowl to get the extra smooth consistency.
4. Start layering your trifle in your serving bowl or individual serving glasses starting with the cake/swiss roll down the bottom (slice or cut in to squares to make it fit easier). Dollop cherry mixture on top and then pour over chocolate custard to create a nice layer. Put in the fridge for custard to set for at least two hours. If you have a large trifle bowl you can do a few layers but as my serving glasses were smaller, I only did one layer of each.
5. Whip cream with icing sugar until soft peaks form. Once custard is set, take out trifle and top with the whipped cream.
6. Decorate with fresh cherries and grated chocolate and chill until ready to serve! Enjoy xoxo
HINT: For another alternative, use a packet of frozen mixed berries, thawed instead of the cherry mixture and sprinkle amaretto over the cake instead of the kirsch.
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