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Mini chocolate cherry trifles
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Prep Time:
285 minutes
Cook Time:
10 minutes
Total Time:
295 minutes
Irresistible mini chocolate trifles to elevate your holiday meal.
Ingredients:
  • 500ml thickened cream
  • 310ml milk
  • 660.00g caster sugar
  • 35g cocoa powder
  • 8 large Free Range Egg yolks
  • 35g cornflour
  • 8.80 gm pure vanilla extract
  • 80g unsalted butter, cut into small cubes
  • 550g fresh cherries, halved, pitted
  • 60ml lemon juice
  • 40.00 ml milk chocolate curls, shaved from a block with a vegetable peeler
  • Non-stick cooking spray
  • 50g cocoa powder
  • 225g plain flour
  • 3.75 gm bicarbonate of soda
  • 125ml canola oil
  • 2 large Free Range Eggs
  • 4.40 gm pure vanilla extract
  • 1.20 gm sea salt (flakes preferred)
  • 160ml buttermilk
Instructions:
  • Preheat your oven to 175°C (155°C fan-forced) and generously spray a 30cm x 20cm lamington pan with non-stick cooking spray, then line it with baking paper.
  • In a small saucepan, heat 2/3 cup (160ml) water over high heat until simmering. Stir in cocoa powder and whisk for 1 minute until slightly thickened. Allow to cool for 10 minutes.
  • Start by sifting flour and bicarbonate of soda into a medium bowl. In a large bowl, whisk together sugar, oil, eggs, vanilla, and salt until smooth. Gradually mix in flour mixture, alternating with buttermilk in 3 additions.
  • Blend in rich cocoa blend. Transfer the batter to the greased pan. Bake for 25-30 minutes, or until the cake bounces back and a toothpick comes out clean. Let it cool in the pan for 30 minutes. Gently slide a knife along the sides to release the cake. Flip onto a cutting board, peel off the parchment paper, and enjoy.
  • Dice half of the cake into perfectly bite-sized 2cm cubes for the trifles while saving the remaining portion for future culinary creations.
  • In a large saucepan, mix together 1 1/4 cups (310ml) cream, milk, 1/2 cup (110g) sugar, and cocoa powder until smooth. Heat over medium heat until simmering, stirring occasionally. In a separate bowl, whisk together 1/2 cup (110g) sugar, egg yolks, cornflour, and 3/4 tsp salt until pale and thick. Slowly pour the warm cream mixture into the yolk mixture while whisking.
  • Transfer the mixture back to the saucepan and whisk constantly over medium-low heat for 5 minutes until the mixture is thick and glossy with a few bubbles bursting on the surface. Remove from heat, whisk in the vanilla, cover, and let it sit for 10 minutes to cool slightly. Blend in the butter, strain the custard through a fine sieve into a shallow baking dish, and press a sheet of plastic wrap directly onto the surface. Chill in the refrigerator for about 2 hours until cold. Before using, gently stir to loosen it up.
  • In a large bowl, combine cherries, lemon juice, and remaining sugar. Allow to sit at room temperature, stirring occasionally, for approximately 30 minutes until juices have formed.
  • In each dessert glass, create layers with half of the cake pieces and cherries, then drizzle 1 tablespoon of cherry juice over each. Add a spoonful of custard over the layers. Repeat with the remaining cake, cherries, and juices. Chill in the refrigerator for 2 hours to let the flavors meld.
  • Whip 3/4 cup cream in a medium bowl until thick stiff peaks form. Spoon over the trifles and sprinkle with chocolate curls right before serving.

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