Ingredients
Scale
- 1 large chocolate fudge cake or batch of brownies, cooled and cut into 1-inch cubes
- 2 jars (24 oz each) dark sweet cherries, pitted and drained (reserve 1 cup of juice)
- 1/2 cup granulated sugar
- 2 tablespoons cornstarch
- 1 teaspoon almond extract
- 3 cups whole milk
- 1 cup heavy cream (for custard)
- 6 egg yolks
- 1/2 cup granulated sugar (for custard)
- 1/3 cup cornstarch (for custard)
- 1 cup semi-sweet chocolate chips
- 2 tablespoons unsalted butter
- 3 cups heavy whipping cream (cold)
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- Dark chocolate bar for shaving/curls
- Fresh cherries for garnish
Instructions
- In a medium saucepan over medium heat, whisk together the reserved cherry juice, 1/2 cup sugar, and 2 tablespoons cornstarch until smooth. Bring to a simmer and cook until thickened and glossy, about 3-5 minutes. Remove from heat, stir in the drained cherries and almond extract, and set aside to cool completely.
- To make the chocolate custard, whisk egg yolks, 1/2 cup sugar, and 1/3 cup cornstarch in a bowl until pale. In a saucepan, heat milk and 1 cup heavy cream until just simmering. Slowly pour half the hot liquid into the egg mixture while whisking constantly to temper the eggs. Pour everything back into the saucepan.
- Cook the custard mixture over medium heat, whisking constantly, until it bubbles and thickens into a pudding consistency. Remove from heat and immediately stir in the chocolate chips and butter until smooth and melted. Transfer to a bowl, cover with plastic wrap touching the surface, and let cool.
- In a large chilled bowl, whip the 3 cups of cold heavy cream with powdered sugar and vanilla extract until stiff peaks form. Be careful not to overbeat.
- Assemble the trifle: Place a layer of chocolate cake cubes at the bottom of a glass trifle dish. Spoon one-third of the cherry compote over the cake, allowing the juices to soak in. Top with a layer of chocolate custard, followed by a layer of whipped cream. Repeat the layering process twice more, ending with a generous mound of whipped cream.
- Garnish generously with dark chocolate shavings and fresh cherries. Refrigerate for at least 4 hours before serving to allow flavors to meld and layers to set.
Notes
For the best flavor and texture, assemble this trifle the day before serving to allow the cake to absorb the cherry juices. Keep refrigerated until ready to serve. You can use store-bought chocolate pudding and pound cake to save time.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Assembly
- Cuisine: German-Inspired
Nutrition
- Serving Size: 1 serving
- Calories: 540
- Sugar: 42g
- Sodium: 210mg
- Fat: 32g
- Saturated Fat: 18g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 145mg