Cherry and Chocolate Trifle Cup
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(0 votes)
Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
ready in 1 hr 5 min.
Ready in
Ingredients
for
4
- For the sponge cake
- 1 cup Milk chocolate (roughly chopped)
- ⅔ cup butter
- 3 eggs (separated)
- ⅔ cup sugar
- 2 Tbsps cocoa powder
- 0.333 cup all-purpose flour
- For the cherry compote
- ¼ cup sugar
- ⅜ cup dry Red wine
- 1 cup Cherry juice
- 1 Vanilla bean (seed scrapped out)
- 1 Cinnamon stick
- 1 tsp lemon zest
- 1 Tbsp Corn starch
- 1 Tbsp Brandy (or cherry liqueur)
- 3.333 cups Cherries (pitted, four set aside to garnish)
- For the cream
- 1 cup cream
- ¼ cup sugar
- ½ cup Crème fraiche
Preparation steps
1.
Heat the oven to 180°C (160°C in a fan oven), 350°F, gas 4 and line a baking tray with greaseproof paper.
2.
Melt the chocolate and butter in a bain-marie.
3.
Beat the egg whites with a pinch of salt until stiff. Mix together the egg yolks and the sugar until creamy. Fold in the chocolate-butter mixture and the beaten egg whites. Mix together the cocoa and the flour and stir into the mixture.
4.
Transfer the cake mixture to the prepared baking tray, spread evenly and bake for around 20 minutes. Remove from the oven and leave to cool.
5.
Caramelise the sugar in a pot, quench with the wine and allow the caramel to dissolve. Add the cherry juice, vanilla, cinnamon and the lemon zest and reduce to half.
6.
Mix together the cornflour and the liqueur/brandy and use to bind the sauce. Add the cherries to the sauce and leave to cool.
7.
Whip the cream with the sugar until stiff and fold in the créme fraîche.
8.
Cut out the cake to fit the serving glasses and layer the cake, cream and compote alternately into the glasses.
9.
Use any remaining chocolate to cut curls with a knife and garnish the Black Forest Gateaux with chocolate curls and cherries.
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