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–+ servings
A bowl of cherry chocolate trifle sitting on a garden wall.
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5 from 3 votes

Black Forest Trifle

Who needs a black forest gateau when you can make a chocolate cherry trifle? An irrisistable special occasion summer pudding in a bowl. Who could possibly resist?
Prep Time40 minutes
Cook Time20 minutes
Total Time1 hour
Course: Dessert
Cuisine: British
Keyword: almonds, cherries, chocolate, crème fraîche, custard, liqueur, trifle
Servings: 8 people
Calories: 403kcal
Author: Choclette @ Tin and Thyme

Equipment

Ingredients

Trifle Sponges

Chocolate Custard

  • 3 egg yolks
  • 30 g golden caster sugar
  • 15 g plain flour (all purpose flour)
  • 275 ml milk
  • 55 g dark chocolate chopped (I used 85% for a richer flavour)

Caramelised Almonds

  • 40 g flaked almonds
  • 10 g icing sugar
  • 2 tsp rum

Chocolate Cherry Trifle

  • 3 tbsp kirsch golden rum, fruit liqueur or amaretto (I used damson liqueur)
  • 250 g fresh cherries
  • 20 g icing sugar
  • 300 ml crème fraîche or whipped cream
  • 10 g dark chocolate grated
Metric - US Customary

Instructions

Trifle Sponges

  • Sandwich the sponge fingers together with a teaspoon of cherry jam.
    8 tsp cherry jam

Chocolate Custard

  • Whisk the egg yolks and sugar together in a bowl until well incorporated.
    3 egg yolks, 30 g golden caster sugar
  • Whisk in the flour.
    15 g plain flour (all purpose flour)
  • Bring the milk to the boil and whisk into the egg mixture.
    275 ml milk
  • Return the whole lot to the pan and simmer for about 5 minutes whilst whisking from time to time.
  • Take off the heat and add the chocolate.
    55 g dark chocolate
  • Stir until melted and smooth.
  • Leave to cool.

Caramelised Almonds

  • Mix the almonds in a bowl with the icing sugar and rum.
    40 g flaked almonds, 10 g icing sugar, 2 tsp rum
  • Spread out onto a lined baking tray and bake at 180℃ (160℃ fan, 350℉, Gas 4) for about 6 minutes until caramelised but not burnt.
  • Leave to cool.

Chocolate Cherry Trifle

  • Line the base of a glass bowl or decorative dish with the sponge sandwiches.
  • Drizzle the alcohol over the top.
    3 tbsp kirsch
  • Halve and stone the cherries. A cherry pitter* makes the job a lot easier.
    250 g fresh cherries
  • Scatter these over the the sponges reserving a few whole ones for decoration.
  • Stir the icing sugar into the crème fraîche or whipped cream.
    20 g icing sugar, 300 ml crème fraîche
  • Fold a quarter of the cream mixture into the chocolate custard.
  • Spoon the custard over the cherries.
  • Spoon the cream over the custard.
  • Scatter the almonds, reserved cherries and grated chocolate over the top.
    10 g dark chocolate

Notes

Please note: calories and other nutritional information are per serving. They’re approximate and should only be used as a guide.

Nutrition

Calories: 403kcal | Carbohydrates: 51g | Protein: 8g | Fat: 17g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 137mg | Sodium: 68mg | Potassium: 305mg | Fiber: 3g | Sugar: 35g | Vitamin A: 469IU | Vitamin C: 3mg | Calcium: 122mg | Iron: 2mg