BLACK FOREST TRIFLE
SERVES 10 / PREPARATION & COOKING: 1 HOUR & 30 MINUTES / REFRIGERATION & COOLING: 2-3 HOURS
SPONGE CAKE 200g semisweet dark chocolate, coarsely chopped 200g unsalted butter, chopped 4 eggs
150g castor sugar salt
250ml (1c) self-raising flour POACHED CHERRIES
180ml (¾c) castor sugar 160ml (²⁄₃c) water 330ml (1¹⁄₃c) dry red wine 1 cinnamon stick 500g cherries, pitted
60ml (¼c) orangeflavoured liqueur
MASCARPONE CREAM
4 eggs, separated 110g castor sugar 500g mascarpone 5ml (1t) finely grated orange rind TO FINISH fresh cherries with stems attached chocolate shards
Preheat the oven to 180°C. Grease a 19cm x 29cm baking pan and line the base with baking paper, extending the paper 5cm over the long sides.
1 Sponge cake
Place the chocolate and butter in a medium heatproof bowl over a medium saucepan of simmering water (make sure the water doesn’t touch the base of bowl). Stir until melted, then remove from heat and allow to cool. 2 Beat the eggs, sugar and a pinch of salt in a small bowl with an electric mixer for 7 minutes or until the mixture is thick and pale. Sift the flour over the mixture; fold in gently with a large metal spoon. Add the melted chocolate, and carefully fold through.
3 Spread the mixture into the pan and bake for 25 minutes or until firm to the touch and a skewer inserted into the middle comes out clean. Allow to stand in the pan for 10 minutes before turning onto a wire rack to cool completely.
4 Poached cherries Stir the sugar and the water in a medium saucepan over high heat, without boiling, until the sugar dissolves. Bring to the boil, then boil uncovered without stirring for 10 minutes or until caramel in colour.
5 In a separate saucepan over medium heat, add the wine and cinnamon stick.
6 Remove the caramel from the heat and carefully pour in the warm wine mixture. Return to the heat and stir until the mixture is smooth. Bring to the boil, then boil uncovered for 5 minutes or until the mixture reduces to about 250ml (1c). Discard the cinnamon. 7 Add the cherries and liqueur, and stir until heated through. Transfer to a heat-proof container and refrigerate until needed. 8 Mascarpone cream Beat the egg whites and half the sugar in a medium bowl until soft peaks form.
9 In a separate bowl, whisk the egg yolks, remaining sugar, mascarpone and rind. Lightly fold the egg whites into the mascarpone mixture.
10To finish Break the sponge cake into small pieces, and place half into the base of a large trifle bowl. Spoon over half the poached cherries and poaching liquid, then top with half the mascarpone cream.
11 Repeat with a second layer of the ingredients, cover and refrigerate until needed. 12 Decorate with the cherries and chocolate just before serving.