Black For­est tri­fle

A feast of a fes­tive pud­ding from the BBC’S favourite cook­ing dou­ble act

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Black For­est tri­fle

Choco­late cus­tard, cake and booze – what’s not to like? This is a real show­stop­per of a tri­fle and should be greeted with hearty cheers when you bring it to the ta­ble.

SERVES 8 PREP 25 mins plus chill­ing COOK 30 mins V

For the choco­late cus­tard

100g dark choco­late, bro­ken into pieces 300ml whole milk

300ml dou­ble cream

1 vanilla pod, split

6 medium egg yolks

100g caster sugar

2 tbsp co­coa pow­der

1 tbsp corn­flour

For the tri­fle

500g choco­late cake or brown­ies 50g black cherry or morello cherry jam 100g kirsch or cherry brandy 300g pit­ted black cher­ries

200g amaretti bis­cuits

500ml dou­ble cream choco­late curls, to dec­o­rate

1 First, make the cus­tard as this will need to chill be­fore you as­sem­ble the tri­fle. Put the choco­late in a heat­proof bowl and place the bowl over a pan of sim­mer­ing wa­ter. The base of the bowl shouldn’t touch the wa­ter. Melt the choco­late, then re­move the bowl from the pan and leave it to cool. 2 Put the milk and cream in a pan with the vanilla pod and bring to just be­low boil­ing. Re­move from the heat and leave the milk to in­fuse and cool slightly.

3 Put the egg yolks, sugar, co­coa pow­der and corn­flour into a bowl. Whisk, prefer­ably with elec­tric beat­ers, un­til the mix­ture is very well aer­ated, pale and stiff enough that it keeps its shape when you trail the beat­ers through it.

4 Re­move the vanilla pod from the milk and cream mix­ture, then pour it over the egg mix­ture, stir­ring as you go. Fold in the melted choco­late. 5 Mix thor­oughly, then rinse out the saucepan and pour the cus­tard back in. Cook, stir­ring con­stantly, un­til the cus­tard thick­ens – this can take any­thing from 10 to 20 mins. Don’t have the heat too low or the cus­tard will not thicken, but make sure you don’t let it boil.

Keep stir­ring. 6 When the cus­tard has thick­ened to the con­sis­tency of thick dou­ble cream, trans­fer it to a jug and cover with cling film to stop a skin form­ing. When cool, trans­fer to the fridge – it will con­tinue to thicken as it chills.

7 To as­sem­ble the tri­fle, cut the cake into fairly thin slices and spread them with the jam. Sand­wich the slices to­gether and ar­range them in the bot­tom of a large tri­fle bowl. Pour over the kirsch, then sprin­kle over the cher­ries.

8 Put a layer of the amaretti bis­cuits over the cher­ries, then pour over the cus­tard in a thick, even layer. If you have time, put the bowl in the fridge un­til al­most ready to serve, again cov­ered in cling film. Whisk the dou­ble cream in a bowl un­til it forms soft peaks, then smooth this over the cus­tard. Dec­o­rate with choco­late curls.

PER SERV­ING 1,155 kcals • fat 81g • sat­u­rates 44g • carbs 84g • sug­ars 66g • fi­bre 4g • pro­tein 13g • salt 0.7g

HAIRY BIKER TIP For an ad­di­tional touch of fes­tive deca­dence, dec­o­rate the tri­fle with choco­late-dipped cher­ries

Recipe adapted from The Hairy Bik­ers’ Bri­tish Clas­sics by Si King and David My­ers, out 1 Novem­ber (£22, Seven Di­als).

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