Chocolate Cherry Trifle

Chocolate Cherry Trifle is a decadent which is visually appealing dessert that you can try out in your home.

Chocolate cake is often used as the base layer and you can make it at home or you can buy from the store.

The cherry layer is made with fresh or canned cherries mixed with a bit of sugar and a splash of liqueur or even juice.

In this chocolate cherry trifle recipe we are going to use kirsch which is a clear colorless brandy, mixed with the juice drained from the cherries.

The chocolate layer adds a richness which you can make from scratch. Hope you will find this chocolate cherry trifle recipe very enjoyable to make as well as like its wonderful taste.

Also read the following Feta With Chorizo Quesadillas to enjoy more exciting recipes.

Ingredients For Making Chocolate Trifle

350 g chocolate cake

30 g toasted slivered almonds

whipped cream for serving

Filling

2 by 450 g cans pitted dark cherries

60 ml cup kirsch

2 egg yolks

2 tbsp. sugar

1 tbsp. corn flour

250 ml milk

1 tsp. vanilla essence

3/4 cup cream, lightly whipped

How To Prepare Chocolate Cherry Trifle

1. Cut the cake into thin strips. line the base of a 1.75 liters serving bowl with one third of the cake.
2. Drain the cherries, reserving the juice. Combine one cup of the juice with the kirsch and sprinkle some over the cake. Spoon some cherries over the cake.
3. To make the custard, whisk the egg yolks, sugar and corn flour in a heatproof bowl until thick and pale.
4. Heat the milk in a pan until almost boiling.
5. Remove from the heat and add gradually to the egg mixture, beating constantly.
6. Return to a clean pan and stir over medium heat for 5 minutes, or until the custard boils and thickens.
7. Remove from heat and add the vanilla. Cover the surface with plastic wrap and allow to cool, then fold in the whipped cream.
8. To assemble, spoon a third of the custard over the cherries and cake in the bowl. Top with more cake, syrup, cherries and custard.
9. Repeat the layering process, ending with custard on top. Cover and refrigerate for 3-4 hours. Decorate with almonds and whipped cream.