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Black Forest Trifle
Plat : CakesPortions
1
portionsTemps de préparation
15
minutesTemps de cuisson
10
minutesCalories
260
kcalIngredients
1 chocolate cake mix, baked according to box directions for 9×13
1 1/2 cups mini semi-sweet chocolate chips
For the cherry compote:
4 cups dark, sweet, pitted cherries (fresh or frozen)
1/4 cup water
1 tablespoon cornstarch
1 tablespoon lemon juice
2 tablespoons granulated sugar
1/2 teaspoon almond extract
1/2 teaspoon vanilla extract
For the whipped cream:
8 teaspoons cold water
2 teaspoons unflavored gelatin
2 cups heavy whipping cream
1/2 cup confectioners sugar
1 teaspoon vanilla extract
Directions
- Score the baked chocolate cake into small cubes. Set aside.
In a medium-sized saucepan, add cherries. In a small bowl, whisk together water, cornstarch, and lemon juice to make a “slurry.” Pour over the cherries and heat to medium. Add sugar and stir. Bring to a low boil and continue cooking, stirring often, until cherries begin to soften and “burst.” If desired, mash gently with a fork or masher to break up the fruit. Add almond and vanilla extracts then stir to combine. Set aside and allow to cool completely. - To make the stabilized whipped cream, add water to a small saucepan. Stir in gelatin and let sit (cold) for a few minutes or until thickened. Turn on heat to low and cook, stirring constantly, until gelatin is dissolved. Takes about 3-5 minutes. Let cool but do not let it set up. Start next step immediately.
- Add whipping cream and confectioner’s sugar to a stand mixer (or use hand mixer) and beat until soft peaks form. Reduce speed and slowly drizzle in the gelatin mixture. Add vanilla. Increase speed to high and beat until stiff peaks form.
- n a large glass bowl or individual trifle cups, layer pieces/crumbles of cake, cherry compote, whipped cream, and chocolate chips. Repeat layers making sure to end on chocolate chips. Press down on cake layer if needed to make room for more layers.
Chill for 2-24 hours before serving
