Black Forest Trifle with Whipped Cream and Chocolate Shavings

Allergens

Eggs, Gluten (if using a standard cake base)

Ingredients

• 120g dark chocolate, finely chopped
• 45ml unsweetened cocoa powder
• 6 large eggs, separated
• 225g granulated sugar, divided
• 250ml heavy cream
• 1/4 tsp salt
• 200g sour cherries, pitted
• 1 tbsp cornstarch
• 1 tsp pure vanilla extract

Instructions

1. Preheat oven to 350°F (175°C). Grease and line an 8 inch springform pan with parchment paper.
2. In a double boiler, gently melt the chocolate. Remove from heat and stir in cocoa powder until fully incorporated. Set aside to cool slightly.
3. In a large bowl, beat egg yolks with 175g sugar until thick and pale. Gradually add the cooled chocolate mixture, stirring constantly.
4. In another bowl, beat egg whites with salt until soft peaks form. Gradually add remaining sugar, beating until stiff but not dry. e) Fold beaten egg whites into chocolate mixture in three batches, taking care to incorporate fully after each addition. Pour batter into prepared pan and bake for 30 35 minutes, or until a toothpick comes out clean. Cool completely on a wire rack. f) While cake cools, prepare cherry compote by combining sour cherries with sugar and cornstarch in a saucepan over medium heat. Cook until thickened and glossy. Remove from heat and stir in vanilla extract. Set aside to cool. g) In another bowl, whip heavy cream until soft peaks form. h) To assemble trifle, cut cake into even layers and place first layer on a serving plate. Spread with half the cherry compote, followed by a layer of whipped cream. Repeat with remaining cake layers, compote, and cream. Finish with a final layer of whipped cream and decorate with chocolate shavings.

Chef’s Insight

A well-whipped cream gives a lighter texture to the dessert, making it less heavy and more delightful.

Notes

The recipe uses sour cherries, which give a more intense cherry flavor and contrast nicely with the sweetness of chocolate.