This is an easy, deconstructed trifle that makes use of all the delicious chocolate and cherry flavours found in a traditional Black Forest cake. Be warned, it is very chocolatey!
Recipe and styling by Illanique van Aswegen
Photograph by Adel Ferreira
Black Forest trifle slices
Ingredients
CHOCOLATE CAKE
- 65g butter
- 100g dark chocolate, finely chopped
- 60g castor sugar
- 60ml (¼ cup) almond flour
- 35g cocoa powder + extra, to dust
- 2 eggs
- 60ml (¼ cup) chocolate chips
- 45ml (3 tbsp) hazelnuts, toasted
CHOCOLATE SAUCE
- 125ml (½ cup) fresh cream
- 100g dark chocolate, finely chopped
- 250ml (1 cup) fresh cream
- 15ml (1 tbsp) castor sugar
- 160g cherries, to serve
- fresh mint, to garnish (optional)
Instructions
For the chocolate cake, preheat the oven to 150°C. Line an 18cm x 18cm baking tin with some baking paper. Melt the butter, chocolate and sugar in a double boiler (do not allow the water to touch the bottom of the bowl). Remove from heat and whisk in the almond flour, cocoa and eggs until smooth. Fold in the chocolate chips and hazelnuts, pour into the lined tin and bake until firm, 15 – 20 minutes. Allow the cake to cool in the tin then cut into 4 squares.
For the chocolate sauce, heat the cream and chocolate in a saucepan over very low heat until smooth. Allow it to cool until slightly thickened.
Whisk the cream and sugar together until stiff.
To assemble the trifles, place a slice of cake on each serving plate. Spoon some whipped cream on top and add a generous drizzle of the sauce. Scatter a few cherries on top and garnish with fresh mint, if desired.
Notes
You could buy some good-quality brownies if time is of the essence and you want to skip the cake-baking process.
Imka Webb is a freelance digital marketing expert and the digital editor of Food & Home Entertaining magazine. www.imkawebb.com
