Chocolate Raspberry Trifle

I brought the trifle in the center to my aunt’s for Thanksgiving this year, and it went over well.  It’s pretty hard to go wrong with chocolate and raspberry.  You can find the original recipe here, but I modified it slightly so I had the ingredients on hand.

You’ll need:

  • 2 chocolate sponge cake 8″ round layers (recipe to follow)
  • 2 cups milk
  • 1/2 cup granulated sugar
  • 1/2 cup flour
  • 1/4 teaspoon salt
  • 2 eggs
  • 1 teaspoon vanilla
  • 2 cups whipping cream, with vanilla and sugar to taste
  • 1/4 cup orange juice
  • 1/2 cup raspberry jam (or mixed berry works.  It was all I had in the fridge)
  • 1 600 g package frozen raspberries, thawed
  • 4 1 oz squares chocolate, grated.  (Your preferred kind is fine.  The recipe called for bittersweet, I used milk)
  • 1/4 cup sliced almonds, toasted.  (I was in a hurry when assembling this, so the whole toasting thing didn’t really work, but it would improve the final product).

First, make the custard.  Boil the milk, stirring it often.  Meanwhile, mix the sugar, flour, salt, eggs, and vanilla in a small bowl.  Once the milk boils, pour in the mixture in a thin stream, stirring constantly until boiled and thickened.  Remove from heat and cool.  Whip the cream, adding vanilla and sugar to taste.  To assemble the trifle, pour the orange juice over the cake layers and allow to soak.  Spread jam overtop.  Cut one layer into smaller pieces and place, jam side up, in a large trifle bowl.  Spoon half of custard overtop, followed by half of raspberries, half of chocolate, half of almonds, and half of whipped cream.  Repeat with second cake layer and other ingredients.  Top with a few shavings of chocolate or a few raspberries as garnish, if desired.  Refrigerate for a few hours to allow flavours to blend et voila: a delicious trifle.  Just make sure lots of people are there to eat it, because you will finish the leftovers within a day no matter how many you have.

Chocolate Sponge Cake (Modified from Julia Child’s Mastering the Art of French Cooking)

You’ll Need:

  • 7 ounces semisweet chocolate (7 squares or a heaping cup of chocolate chips)
  • 4 tablespoons water
  • 7 tablespoons butter, softened
  • 6 eggs
  • 1 cup granulated sugar
  • A pinch of salt
  • 1 1/3 cups flour

Preheat the oven to 350 degrees Fahrenheit and grease and flour 2 8 inch round cake pans.  Melt the chocolate over a double boiler and still in butter and water until blended.  Remove from heat.  Separate the eggs and beat the yolks in a mixing bowl, adding sugar gradually until pale yellow and thick and forming ribbons.  In a separate bowl, beat the egg whites with salt until stiff peaks form.  Fold chocolate mixture into egg yolk mixture, then alternately add egg whites and flour.  Once blended, pour batter into cake pans and bake about 30 minutes, until the top cracks and an inserted toothpick comes out clean.  Cool in pan 5 minutes, than remove from pan and continue to cool on a cake rack.

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