Roast quails with balsamic vinegar
Recipe Raphaella Frame-tolmie
150g butter, softened 3 large eggs 100ml milk 50ml cocoa powder mixed
with 35ml hot water 200ml caster sugar 2 cups flour 15ml baking powder a pinch of salt 200ml milk 200ml cream 2 vanilla pods 4 large egg yolks 40g caster sugar 200ml cream 200g dark chocolate,
broken into pieces Kirsch liqueur 2×425g tin black cherries,
Preheat the oven to 180°C. Lightly grease and line two sandwich cake tins. Beat together the butter, eggs and milk. When combined, add the cocoa mixture and beat until evenly blended. Sift the dry ingredients into the butter mixture and beat with an electric mixer for about a minute, until smooth and well combined. Pour the mixture into the tins and bake for 25 to 30 minutes or until a tester comes out clean. Place the chocolate sponges on a wire rack to cool.
To make a custard, combine the 200ml milk and the cream in a saucepan. Split the vanilla pods lengthways and scrape the seeds into the milk and cream. Add the pods and bring the mixture to the boil. Immediately remove from the heat and strain. Combine the egg yolks and sugar in a heat-proof bowl and temper with a little of the hot milk mixture. Add the remaining hot liquid and place the bowl over a saucepan of simmering water. Cook over a gentle heat, stirring with a wooden spoon until the mixture is thick enough to coat the back of the spoon. Remove from the heat and chill.
For the ganache, heat the remaining 200ml cream until scalded. Remove from the heat and add the broken dark chocolate. Whisk until the chocolate has melted and the mixture is smooth and glossy.
Place a layer of the chocolate sponge in the bottom of a trifle dish. Douse generously with Kirsch and spread the chocolate ganache over the sponge. Sprinkle half the cherries over the chocolate and cover with half of the custard. Add another layer of sponge, douse with Kirsch, pour the remaining custard over the sponge and top with the remaining cherries.