Enchanting Black Forest Trifle with Gluten-Free Chocolate Sponge

Allergens

Eggs, Milk, Chocolate (may contain soy)

Ingredients

• 3 large eggs, separated
• 1/2 cup granulated sugar
• 6 tbsp unsweetened cocoa powder
• 1/2 tsp xanthan gum
• 1/2 tsp baking soda
• 1/4 cup milk
• 1/4 cup cherry compote
• 2 tbsp brandy (optional)
• 8 oz dark chocolate, finely chopped
• 1 1/2 cups heavy cream
• Fresh cherries and shaved chocolate for garnish

Instructions

1. Preheat the oven to 350°F (175°C). Grease and line an 8 inch round cake pan with parchment paper.
2. In a large bowl, whisk together egg yolks, sugar, cocoa powder, xanthan gum, and baking soda until smooth. Gradually add milk and stir until combined.
3. In another bowl, beat egg whites until stiff peaks form. Fold into the chocolate mixture gently but thoroughly.
4. Pour the batter into the prepared cake pan and bake for 25 30 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool completely.
5. In a double boiler, melt the dark chocolate and set aside to slightly cool.
6. In a separate bowl, whip the heavy cream until stiff peaks form.
7. To assemble, slice the cooled sponge cake into 1 inch thick rounds. Place a layer of cake in a trifle dish or glass, followed by half of the cherry compote and brandy (if using), then a generous layer of whipped cream. Repeat with another layer of cake, remaining compote, and chocolate mousse made from the melted chocolate.
8. Top with the final sponge layer, more whipped cream, and garnish with fresh cherries and shaved chocolate.

Chef’s Insight

A touch of orange zest in the chocolate mousse adds a surprising hint of citrus that complements the cherries and chocolate perfectly.

Notes

This recipe is best enjoyed with friends and family, sharing the delightful experience of decadent flavors and textures.