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Black Forest Trifle

desserts

----CHOCOLATE CAKE----
1-1/3 cups granulated sugar
1/2 cup butter; softened
2 eggs
1 teaspoon vanilla
1-1/3 cups all purpose flour
1/2 cup unsweetened cocoa powder; sifted
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
3/4 cup milk
----CUSTARD----
3 cups milk
5 egg yolks
1/2 cup granulated sugar
1/4 cup cornstarch
1 teaspoon vanilla
----TRIFLE----
1/3 cup chocolate liqueur; kirsch or cherry
4 cups sour cherries; canned or frozen, drained
1 cup whipping cream
2 tablespoons icing sugar
1 teaspoon vanilla
----CHOCOLATE CURLS----
1/2 pound semi-sweet or bittersweet chocolate

Chocolate cake: Line bottom of 9-inch round cake pan with waxed paper. Grease sides. In large bowl, beat sugar and butter until creamy; beat I eggs, 1 at a time, and vanilla. In separate bowl, sift together flour, cocoa, baking powder, baking soda and salt. Stir into batter in 3 parts, alternating with milk in 2 parts. Transfer to prepared cake pan. Bake in 350 F oven until tester inserted into middle comes out clean, 30 to 35 minutes. Let cool in pan for 10 minutes; turn out onto rack to finish cooling. Custard: Heat milk until bubbles form around edge. In heavy saucepan, beat egg yolks with sugar and cornstarch until smooth. Whisk in milk in slow stream. Cook over medium heat, stirring constantly, until thickened, 3 to 5 minutes. Reduce heat to low and simmer, stirring, for 1 minute. Remove from heat and stir in vanilla; let cool. Press waxed paper or plastic wrap onto surface; refrigerate for up to 2 days. Trifle: Break cake into chunks. Arrange in bottom of 14-cup trifle bowl. Drizzle with chocolate liqueur and spoon in all but 1/4 cup of the best looking cherries, arranging cherries attractively along the side of the bowl. Spoon in custard. Whip cream with icing sugar until stiff, add vanilla and spread on top. Garnish with chocolate curls and reserved cherries. (Looks best with chocolate curls bunched in centre pointing upwards with cherries strewn around edge.) Chocolate Curls; Melt chocolate in double boiler. Pour onto baking sheet; using metal spatula, spread in thin even layer. Refrigerate for about 5 minutes or just until no longer shiny. (Temperature is very important if chocolate is too cold, let stand at room temperature; if too warm, return to refrigerator.) Using metal pastry scraper or clean paint scraper held at 45 degree angle, scrape chocolate, pushing forward to make large curls. Transfer curls to waxed paper-lined baking sheet and refrigerate until firm.

Contributor: Canadian Living Magazine (December, 1989)

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