Black Forest Trifle Recipe

Standard

Black forest trifle

The actual finished product

This is best made at least a day in advance, to give the flavours time to strengthen/mould/mix/whatever you wanna call it. The chocolate pudding needs 4 hours to set, so keep this in mind when arranging your timeline.

This will feed anywhere from 10-12 people, maybe even more if you have less piggy servings than I do.

Ingredients:

1 large chocolate roly-poly log (you could use chocolate cake; instead of slicing it, cube it and throw into the base of the dish rather than layering up the sides)

1 680g jar of morello cherries in syrup, pitted

1 480g can of cherries in syrup, pitted

1 package of instant chocolate pudding (I used Cottee’s)

1 Tbspn icing sugar

1 large tub of thickened cream

1 small block of dark chocolate

A handful of fresh cherries, to decorate

Optional: some liqueur to make an adults only version (traditionally in Black Forest cake, Kirsch is used), enough to taste

Method:

Make up chocolate pudding according to packet directions. Put in fridge to set for 4 hours.

Place half the block of chocolate in a heatproof bowl over a saucepan of simmering water. Stir until melted, and dip the fresh cherries in, using their stems. Place on some baking paper and set aside to cool and set.

Slice the roly-poly log into approx 1 cm slices, and line the base and up the sides of your serving dish.

Drain the cherries and reserve approx. ¼ c of syrup. Mix the liqueur with the syrup, if using. Sprinkle the syrup over the roly-poly slices on the base and sides. Place the cherries in the base of the dish.

Top the cherries evenly with the prepared chocolate pudding, and smooth.

Whip the cream with the icing sugar, and smooth over the top of the pudding.

Cover with plastic wrap and place in the fridge overnight. This step is not necessary, but helps the flavors develop.

Lightly grate the chocolate bar over the top of the trifle, and decorate with the chocolate dipped cherries.

Serve and enjoy!

* Note – I used an enormous, deep fruit bowl for this, and it filled the entire bowl.

I was not able to take a picture of the one I made for christmas that showed the insides, but rest assured it is a big hot mess of cherries, cream, cake and pudding. yum.  I kindly made you a picture, though. Cos I’m pretty awesome and talented like that, yeah.

An artists rendering, a cross-section of the finished product

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