Chocolate Raspberry Trifle
Serves: 3
Cierra Adams
1 January 1970
Based on User reviews:
49
Spice
54
Sweetness
51
Sourness
43
mins
Prep time (avg)
5.2
Difficulty
Ingredients:
4 large
Egg (separated)1 cup
Sugar2 tsps
Vanilla Extract1 pinch
Salt2 cup
All-Purpose Flour1 cup
Cornstarch3 cup
Water12 large
Egg Yolk170 g
Semisweet Chocolate2 cups
Heavy Whipping CreamDirections:
1
For the cake layers: Preheat the oven to 350 degrees and set rack at middle level
2
Butter a 9 or 10-inch round cake pan and line the bottom with a disk of parchment or waxed paper
3
Whisk yolks with half the sugar and vanilla until thick and light
4
In a clean, dry bowl, whisk whites with salt and continue whisking until they are white and opaque
5
Whip in remaining sugar in a stream
6
Continue whipping whites until they hold a firm peak
7
Fold yolks into whites then sift over and fold in flour and starch
8
Scrape batter into prepared pan and smooth top
9
Bake about 30 minutes, until well risen and deep in golden color
10
Unmold to a rack to cool
11
For the custard cream: Bring milk to a boil with half the sugar in a heavy, non-reactive pan
12
Whisk yolks with remaining sugar and sift over and whisk in flour
13
When milk boils, whisk a third into the yolk mixture
14
Return the remaining milk to a boil and whisk in yolk mixture, continuing to whisk until the mixture thickens and comes to a boil
15
Whisk constantly 30 seconds
16
Remove from heat and whisk in vanilla
17
Scrape half the cream to a bowl and cover with plastic wrap, refrigerate to cool
18
Whisk chocolate into remaining cream and scrape into a bowl, cover and cool
19
For syrup: In a small saucepan, bring water and sugar to a boil
20
Cool and stir in rum
21
For whipped cream: Combine all ingredients and whip to a soft peak
22
To assemble: Cut cake into thin, vertical slices
23
Place a layer of slices in the bottom of a glass serving bowl and moisten with syrup
24
Spread with half the vanilla cream and scatter with half the raspberries
25
Continue alternating layers to make 2 layers each, vanilla/raspberry, chocolate and whipped creams, ending with whipped cream
26
Sprinkle lightly with chocolate shavings and a few raspberries