![]() ![]() Stirring all the time until it becomes lovely and thick. Meanwhile, triple-sieve flour, cocoa and baking powder. Whisk eggs and sugar in an electric mixer until pale and tripled in volume (5-6 minutes). Melt chocolate and butter in a heatproof bowl placed over a saucepan of simmering water, stir occasionally until melted, keep warm. Once everything is mixed together pour back into the saucepan and heat slowly For chocolate cake, preheat oven to 180C. NB - If you’re milk is too hot it will curdle the eggs! Slowly add the warm milk and cream to the eggs whisking all the time Heat the milk and cream in a saucepan until just warm – not too hot.Īdd the egg yolks, sugar, cocoa powder to a large mixing bowl and whisk together. ![]() Leave to soak while you make the custard. Pour the cherries and kirsch mix over the top of the sponge Make sure you fill up the gaps as best as possible. Spread a layer of cherry jam on top of one of the sides then place the other side on top.Ĭut the cake into pieces and fit them into the bottom of your trifle dish Start by preparing the sponge base for the trifle.įor the chocolate sponge I either whip up an easy chocolate sponge mix or buy one from the store. This trifle is actually great for any dinner party any time of the year.ġ x large jar (700g) pitted Sour cherries or morello cherriesĭrain the cherries leaving 2 – 3 tbsp of juice with themĪdd the kirsch and leave to soak for a couple of hours. This year I thought I’d make something a bit different. My family has always liked a bit of a boozy trifle every Christmas. ![]()
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