BLACK FOREST TRIFLE
James Martin's indulgent trifle won't keep you in the kitchen for long but will impress guests at your next get-together
Provided by Good Food team
Categories Dessert
Time 30m
Number Of Ingredients 8
Steps:
- Put the custard into a pan with the chocolate pieces. Gently heat, stirring, until the chocolate has melted into the custard. Cover with cling film and cool.
- Arrange the brownies in the base of a trifle bowl. Drain the jars of cherries, reserving the liquid, and scatter over the brownies. Drizzle over 100ml reserved liquid. Spoon the cooled chocolate custard over and chill while you make the topping.
- Lightly whip the cream with the crème fraîche and icing sugar until soft peaks form. Chill until ready to serve, then pile on top of the trifle and decorate with grated chocolate and fresh cherries, if you like.
Nutrition Facts : Calories 723 calories, Fat 52 grams fat, SaturatedFat 31 grams saturated fat, Carbohydrate 62 grams carbohydrates, Sugar 55 grams sugar, Fiber 2 grams fiber, Protein 7 grams protein, Sodium 0.34 milligram of sodium
BLACK FOREST TRIFLE
A trifle layered in a glass bowl that makes a beautiful display. Rich, yet light. Simple, yet still impressive and colorful. I've made it several times for family holidays and it is always a hit!
Provided by BRENDAJST
Categories Desserts Specialty Dessert Recipes Trifle Recipes
Time 2h15m
Yield 16
Number Of Ingredients 4
Steps:
- Put about half of the pound cake cubes into the bottom of a glass trifle bowl; top with 1 can cherry pie filling, half of the hot fudge, and 2 cups whipped topping. Repeat layers.
- Drizzle some of the hot fudge over the top layer of whipped topping. Dollop small amounts of the cherry pie filling decoratively over the whipped topping.
- Cover bowl with plastic wrap and refrigerate at least 2 hours.
Nutrition Facts : Calories 298.3 calories, Carbohydrate 47.7 g, Cholesterol 46.4 mg, Fat 11.3 g, Fiber 1.1 g, Protein 2.2 g, SaturatedFat 7.5 g, Sodium 152.9 mg, Sugar 18.9 g
BLACK FOREST WALNUT TRIFLE
This is a festive holiday dish that creates those richer flavors I associate with holiday menus. While I have been known to switch out seasonal fruits like strawberries in the summertime or bananas in the colder months: one thing remains constant: the walnuts. They are the crunchy texture and deep nutty note contrasting the cream and fruit. You can also use a store bought cake and simply assemble the layers of flavor to save time. This is an easy dessert that can be made ahead and is beautiful displayed for your friends and family to see...
Provided by Food Network
Categories dessert
Time 45m
Yield 15 Servings
Number Of Ingredients 19
Steps:
- 1.Cake: Preheat the oven to 350°F. Line the bottoms of 3 9-inch cake pans** with parchment or waxed paper. Spray the insides of the pans with non-stick cooking spray. 2.Whip sugar and eggs on high in an electric mixer fitted with the whisk attachment for 5-8 minutes or until pale yellow and fluffy. 3.Meanwhile, whisk the mayonnaise and cocoa in another large bowl until well blended then whisk in the water and vanilla extract. Add the remaining cake ingredients and whisk until the mixture becomes very thick then finish mixing with a wooden spoon. Fold in the egg mixture in 3 batches. Divide the cake batter evenly among the pans. Bake for 20 to 25 minutes or until a cake tester comes out clean. Cool completely. 4.Cherry Layer: Boil cherries with ¼ cup water in a medium saucepan for 1 minute. Strain and reserve the liquid. Transfer the cherries to a glass measure; stir in the jam, brandy, almond extract and enough liquid to make 2½ cups; discard remaining juice. 5.To assemble Trifle: Whip the cream, sugar and almond extract to form medium peaks. Place one cake round in the bottom of a 9-inch trifle dish Spread 1 cup of the cherry mixture over the cake. Spread about 1 cups whipped cream over cherries and scatter ½ cup of walnut pieces onto the top and around the edges. Repeat for second layer. Top with remaining cake round. Remove cherries from remaining cherry mixture and pour liquid over cake. Top with whipped cream, cherries and walnuts. *To save time, you can replace the scratch cake with either a chocolate fudge cake mix or a ready-made 1 lb. chocolate loaf cake. For the cake mix, prepare as directed, place into 3 9-inch circular pans and bake for 15 minutes. For the ready-made cake, cut into 12 slices and layer 4 slices per cake layer as outlined above. **Note: 2 9-inch and 1 8-inch cake pans can also be used. Bake 8-inch layer about 5 minutes longer, if necessary.
BLACK FOREST TRIFLE
Delicious bing cherries, with devils food cake, mousse and whipped cream combine a dish to die for! I found it at The Food Channel while trying to find something similar here and couldn't find anything, after asking and receiving permission to repost it here, I'm excited to share it with everyone on RecipeZaar! The only difference I made to it was using mostly almond extract and a touch of vanilla in the whipped cream, and because I don't have alchohol on hand I used grape juice in place of the chambord. I also couldn't find any commercially prepared chocolate mousse, so used one small packet of chocolate jello pudding, and mixed some of it with whipped cream I had whipped up.
Provided by Mamafox61
Categories Dessert
Time 1h50m
Yield 1 trifle, 12 serving(s)
Number Of Ingredients 12
Steps:
- Bake cake according to package instructions. Cool. Cut 6 by 8 into 1½" squares.
- Drain cherries and reserve juice. Add enough orange juice to cherry juice to equal 1 3/4 cups.
- Heat juice and 1 cup of sugar to a light boil. Reserve remaining 1/2 cup of sugar for whipped cream.
- Blend cornstarch with water. Add to boiling juice. Blend with a wire whip to thicken.
- Add cherries and cook for 5 minutes. Cool to room temperature and add Chambord. Chill to 40°F or less.
- Whip mousse mix with cold milk and refrigerate to thicken slightly. Mix well with wire whip.
- Whip heavy cream on medium speed. Add remaining 1/2 cup of sugar and vanilla extract and whip until cream forms soft peaks.
- Assemble in an 8" round, 5" deep glass trifle bowl.
- Line the bottom of the bowl with 1 layer of chocolate cake cubes. Fit cake cubes tightly against sides of bowl. (This should take approximately half of the cake.)
- Spread a layer of the cherries and sauce over the cake cubes, making sure they're visible against the side of the bowl. Then add a layer of mousse. Repeat the layers of cake, cherries, and mouse. Reserve 5 to 9 cherries for garnish.
- Spread a layer of whipped cream over the top and garnish with the remaining cherries, along with chocolate shavings (if desired).
Nutrition Facts : Calories 564.2, Fat 29.7, SaturatedFat 15.6, Cholesterol 84.4, Sodium 393.4, Carbohydrate 75, Fiber 2.9, Sugar 52.7, Protein 5.4
"BLACK FOREST" TRIFLE
Not your normal British trifle. I think this originated from a Delia Smith recipe but its been passed around so much by word of mouth that it probably doesn't resemble the original recipe in any way. Its a great recipe to personalise to your own taste, prefer more or less base not a problem; more chocolate, fine; whatever suits you and yours. I've never written this down before and usually just go by taste and texture but a girl at work has asked for the recipe so I'm having a go at putting it on paper, although I never usually measure the ingredients so please forgive if I cock it up :) Like I say, do it your own way.
Provided by Lou van
Categories Dessert
Time 8h10m
Yield 8-10 serving(s)
Number Of Ingredients 8
Steps:
- Drain the cherries reserving a little syrup (approx 2-3 tbsp).
- Put them in a bowl without the reserved syrup and pour over the brandy, leave overnight.
- Slice each muffin horizontally three times and spread each slice with jam.
- Re-build the muffins then cut into quarters as best as you can, this is rather messy. Put these into the bottom of your trifle bowl.
- Put the cherries on top of the muffins and pour over the brandy from the marinade. If the muffins are not moist enough use the reserved cherry syrup as required.
- Break the chocolate into pieces and put in a bowl over a pan of simmering water and melt the chocolate, do not let the bottom of the bowl touch the water.
- Put the custard in a bowl and add the melted chocolate, mix thoroughly and spoon over the cherries.
- Whisk the cream into soft peaks and spoon it on top of the custard.
- Crumble the flake bars and sprinkle over the cream.
- This tastes better after leaving it to sit for a couple of hours to let the flavours meld together.
Nutrition Facts : Calories 823.3, Fat 31.4, SaturatedFat 17, Cholesterol 372.1, Sodium 372.8, Carbohydrate 130.7, Fiber 5, Sugar 16, Protein 12.7
BLACK FOREST TRIFLE
A trifle that will not only impress but is ideal as a last minute recipe as it is quick and easy to make
Provided by francesca338
Time 2h35m
Yield Serves 4
Number Of Ingredients 0
Steps:
- slice the swiss roll and put a layer in the bottom of the trifle dish
- then take half of the tin of black cherry filling and spread over the first layer of swiss roll, then cover the cherry filling with another layer of swiss roll and if using pour the cherry brandy (or other alcohol if prefered) over the top until soaked in
- take the other half of the tin of cherry filling and blend in food processor until smooth, then make up jelly according to instructions and add rest of blended cherry filling to jelly, stir well to mix and then pour over swiss roll, put in fridge and leave to set.
- when jelly has set make up chocolate angel delight according instructions and pour over top of jelly, place back in fridge and leave to set for approx 10 mins
- meanwhile whisk fresh cream until thick and creamy and spoon this ontop of trifle when angel delight is set, then grate plain chocolate over top and serve
- for a quicker version of this trifle, save syrup from black cherry filling and add all the black cherries as at stage 2 then add second layer of swiss roll, mix remaining syrup with cherry brandy and pour over swiss roll until soaked in then add angel delight and cream etc.
BLACK FOREST TRIFLE
Provided by Katie Lee Biegel
Categories dessert
Time 3h15m
Yield 6 to 8 servings
Number Of Ingredients 22
Steps:
- For the cake: Preheat the oven to 350 degrees F. Grease and flour a 13-by-9-inch baking pan. In a large bowl, sift together the flour, sugar, cocoa, baking soda, salt and baking powder. Add the buttermilk, oil and vanilla. Stir until just combined. Add the coffee and mix well. Pour into the pan and bake until a toothpick comes out clean, about 40 minutes.
- Cool the cake completely. Crumble the cake into medium chunks, cover, and then set aside.
- For the pudding: In a large saucepan set over medium heat, combine the cocoa, sugar, cornstarch and salt, and mix well. Whisk in the milk. Stir constantly with a wooden spoon while the mixture comes to a low boil and thickens, 7 to 9 minutes. Reduce the heat to very low. Stir a couple tablespoons of the hot mixture into the egg yolks, then stir the egg yolks back into the hot mixture to temper. Stir constantly until the mixture thickens to the consistency of pudding, 3 to 4 minutes. Remove from the heat and stir in the vanilla. Place plastic wrap directly on the surface of the pudding to prevent a skin from forming, and then cool.
- For the whipped cream: Using an electric mixer set on high speed, beat the cream, sugar and vanilla until stiff peaks form.
- Place half of the cake crumbles in the bottom of a trifle dish. Top with half of the pudding, then half of the cherries, and half of the whipped cream. Repeat the layering with the remaining cake, pudding, cherries and whipped cream. Save a few cherries or cake crumbs to garnish the top layer. Cover with plastic wrap and refrigerate for at least 2 hours or up to 1 day.
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- First make the custard as this will need to chill before you make up the trifle. Melt the chocolate - either in the microwave or very carefully in a bain marie (a heatproof bowl placed over a pan of simmering water).
- Put the milk and cream into a saucepan with the vanilla pod and bring to just-below boiling point. Remove from the heat and leave to infuse until cooled slightly.
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- In a medium saucepan combine the cherries and sugar. Cut your oranges in half and squeeze them over the cherries. Cook over medium low heat for about 6 or so minutes. You want the cherries to soften a little bit. Now add your cornstarch and mix well. Let it cook for about 3 or so minutes until it thickens. Remove from heat and set aside. It will continue to thicken a bit more after it’s off the heat. Once its thick, pop it in the fridge to cool it down. You want it cool or even cold for the trifles.
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