Chocolate Cherry Trifle

Adapted from Nigella Lawson from Food Network

from HaveRecipes-WillCook

1 chocolate Bundt cake (or 2 12oz. each chocolate pound cakes)

½ cup black cherry jam (I’ve also used raspberry)

½ cup cherry brandy

2 cups canned sour cherries, drained (i.e. Morello)

Custard

4 oz bittersweet chocolate, 60% cocoa, chopped

1 1/3 cups and 1 tablespoon whole milk

1 1/3 cups and 1 tablespoon heavy cream

8 egg yolks

½ cup plus 1 tablespoon sugar

1/3 cup cocoa powder

Topping

3 cups heavy cream

1/3 cup powdered sugar, sifted

Bittersweet chocolate for garnish, shaved

To make the mini trifles.   Line two mini cheesecake pans with strips parchment that stick up an inch over the edge (about 3 X 6 inch strips).  Slice the cake in ¾ inch slices.  Using a 1 or 1 ½ inch round cookie cutter (or one that fits your mini cheesecake pan), cut circles out of the cake slices.  Sprinkle the cherry brandy over the top of the cake rounds. Spread the jam on the cake rounds, and place them jam side up into the lined cake pans.  Top the cakes with the drained cherries. Set aside while you make the custard.

Melt the chocolate in the microwave on medium heat, stirring every 30 seconds.  Or you can melt the chocolate in a double boiler on the stove.  Set aside the melted chocolate.

Heat the milk and cream in a large saucepan.  Whisk the egg yolks, sugar and cocoa in a large bowl.  Pour the heated milk and cream into the bowl, and whisk it into the yolk and sugar mixture.  Stir in the melted chocolate.  Rinse out the large saucepan you used to heat the milk and cream, and add the custard back into the saucepan.  Cook over medium heat until the custard thickens, stirring constantly.  Make sure the custard doesn’t boil.  The custard will thicken as it cools, and the chocolate flecks in the custard will disappear.  Pour into a bowl to cool.  Once the custard has cooled, spoon or pipe onto the chocolate cake pieces in the mini cheesecake pan. (I usually just pour the custard over the cake, but as you can see in the picture I didn’t get the straight lines I wanted, so if you want straight lines in your mini trifles, cool the custard first.)  Refrigerate overnight.

When you are ready to serve, softly whip the heavy cream and powdered sugar.  Top the mini trifles with the whipped cream, and garnish with the shaved chocolate.  Makes about 24 mini trifles.

To make trifle in a bowl, slice the cake and press it into one large trifle bowl or 8 to 10 individual trifle bowls.  Sprinkle the cake with cherry brandy and brush on the cherry jam.  Follow the directions for the custard and refrigerate overnight.