Anna's Black Forest trifle

If you need a special holiday dessert that feeds a crowd, then look to a trifle. This elegant version plays on the flavours of a classic Black Forest torte and layers chocolate sponge cake with rich chocolate and cream cheese custards, along with cherries and cream (and even a little fudge sauce).

Credit: Anna's Occasions

• serves

  20

• prep

  50 minutes

• cook

  1:20 hour

• difficulty

  Mid

Ingredients

Fudge sauce filling

• 1 cup (250 ml) whipping cream
• ½ cup (120 g) Dutch process cocoa powder
• ½ cup (100 g) granulated sugar
• ¼ cup (50 g) packed light brown sugar
• ¼ cup (60 ml) white corn syrup
• 180 g (6 oz) dark baking or couverture chocolate, chopped
• ¼ cup (60 g) unsalted butter
• 1 tsp vanilla extract
• ½ tsp fine salt

Cocoa sponge

• 4 large eggs
• 2 large egg yolks (see method before separating)
• 1¼ cups (250 g) granulated sugar
• ⅔ cup (100 g) plain (all-purpose) flour
• ⅓ cup (40 g) Dutch process cocoa powder
• 30 g unsalted butter, melted

Chocolate custard

• 3 large egg yolks
• ⅓ cup (70 g) granulated sugar
• ¼ cup (30 g) cornflour (cornstarch)
• 3 cups (750 ml) 2% milk
• 180 g (6 oz) dark baking or couverture chocolate, chopped
• 2 tsp vanilla extract
• 2 250 g pkg cream cheese, at room temperature, diced

Cherries

• 4 cups (1 L) pitted tart cherries
• 1 cup (200 g) granulated sugar
• Pinch ground cinnamon
• 1½ tbsp (15 g) cornstarch

Assembly

• 1 cup (200 g) granulated sugar
• ¾ cup (175 ml) water
• 3 tsp vanilla extract
• ¾ cup (175 ml) whipping cream
• 2 tsp instant skim milk powder
• 3 tsp icing sugar
• 1 cup (250 ml) fudge filling, softened to room temperature            
• chocolate shaving, for décor

Chilling time: at least four hours.

Instructions

1. For the fudge filling, bring the cream, cocoa powder, brown sugar, granulated sugar and corn syrup up to a simmer over medium heat, whisking often, until smooth. Stir in the chocolate and butter and return to a simmer while whisking constantly. Stir in the vanilla and salt and remove from the heat. Cool to room temperature and then chill for at least 4 hours before using.
2. Preheat the oven to 180°C (350°F). Line the bottom of a 23 cm (9 inch) springform pan with parchment paper but do not grease the sides of the pan.
3. For the cocoa sponge, warm the whole eggs (including the eggs for the yolks) in a bowl of hot water for about 2 minutes to warm them up. Crack the eggs and separate the 2 yolks into a large mixing bowl or the bowl of a stand mixer. Add the sugar and using electric beaters or the whip attachment, whip the eggs until they triple in volume and hold a ribbon when the beaters are lifted, about 6 minutes (you can’t overwhip, so if in doubt, whip one more minute.)
4. Sift the flour and cocoa powder together. Add this while mixing at medium-low speed to blend in quickly. Spoon about ½ cup (125 ml) of the batter into a bowl and stir the melted butter into this. Add this back to the larger bowl and whisk in by hand. Scrape the batter into the prepared pan and gently spread to level it, if needed.
5. Bake the cake for about 45 minutes, until it springs back when gently pressed. Cool the cake in its pan on a rack completely. To remove the cooled cake from the pan, run a palette knife around the inside edge of the pan before removing the springform ring.
6. For the chocolate custard, whisk the egg yolks, sugar and cornstarch with ½ cup (125 ml) of the cold milk in a bowl and set aside. Bring the remaining 2½ cups (625 ml) of the milk to just below a simmer over medium heat. Add the chocolate and whisk in. Pour this over the egg yolk mixture while constantly whisking. Return the custard to the pot and, still over medium heat, whisk until the custard becomes thick and glossy and just a few bubbles break the surface as it starts to simmer.
7. Transfer the custard to a food processor or blender, or use an immersion blender. Add the vanilla and cream cheese and pulse this until the cream cheese is fully combined. Transfer the custard to a bowl, cover and chill for at least 3 hours before assembling.
8. For the cherries, bring the cherries, sugar and cinnamon up to a full simmer over medium-high heat and cook for about 15 minutes, until the liquid reduces a little and the cherries are rosy pink. Whisk the cornstarch with enough water to liquefy it and add this to the pot, stirring until the cherries return to a full simmer and the liquid thickens, about a minute. Remove the pot from the heat, cool the cherries to room temperature and chill completely before assembling.
9. For assembly, prepare the simple syrup by bringing the sugar and water to a full simmer, stirring until the sugar dissolves.  Stir in the vanilla (it can be used warm). Whip the cream and skim milk powder until it holds a soft peak and whisk in the icing sugar. Chill this until ready to use.
10. To assemble the trifle, dice up the cake into 1½-inch (3.5 cm) cubes. Arrange an even layer in the bottom of your trifle bowl. Brush a generous amount of simple syrup over the cake. Spoon the chilled chocolate custard into a large piping bag (no tip required) and pipe this over the cake in an even layer. If using the fudge filling, dollop little spoonfuls of it on top, checking that it is visible through the glass of the trifle bowl. Spoon the cherry filling over this and repeat, layering the cake, chocolate custard, fudge filling and cherries until you almost reach the top of the bowl. Spread the whipped cream on top and top with chocolate shavings. Chill until ready to serve.

NOTE

• You could assemble the trifle a day or two ahead, leaving the addition of whipped cream and grated chocolate until close to serving time.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.