Taste the Air-Chilled Difference®

Chocolate Trifle

by , Chef, Seattle, Washington

Chocolate Trifle

Serves 6 to 8

    • Chocolate Sponge Cake
    • 2 sticks butter
    • 1 cup sugar
    • ½ cup self-rising flour
    • 4 egg yolks
    • ¼ cup cocoa powder
    • Pinch salt
    • ½ cup milk
    • 6 egg whites
    • ¼ cup sugar

    Preheat the oven at 370°F. In a large bowl, using a hand mixer, cream the butter and sugar together. In another bowl sift the flour, cocoa powder, and salt. Add egg yolks to butter and sugar, mix, then slowly add the dry ingredients. Mix the batter well, then add the milk (it should have a nice cake consistency).

    To a separate bowl, add the egg whites. Using the hand mixer, mix the egg whites and slowly add the sugar. Mix until the egg whites form a meringue with soft peaks. Fold the meringue into the cake mixture, then spread on a greased 10-inch x 15-inch baking pan. Bake in the oven for 15 to 20 minutes. Remove from the oven, and let the cake cool; set aside until needed.

      • Chocolate Pastry Cream
      • 4 egg yolks
      • ½ cup sugar
      • 2 tablespoons cocoa powder
      • 2 tablespoons cornstarch
      • 1 tablespoon vanilla extract
      • 1½ cup milk
      • ¼ cup semisweet chocolate, broken into pieces
      • 2 tablespoons butter

      In a large bowl combine the egg yolks, sugar, cocoa, vanillas and cornstarch and mix well. Heat the milk in saucepan over medium-low heat. Temper the mixture with the hot milk by adding a small amount of the hot milk to the egg mixture, then whisking well. Repeat this process until all the milk has been added. Return the mixture to a low heat and continue to whisk until thickened. Add chocolate and butter and whisk into smooth, the consistency of a pudding. Remove from heat and place over an ice bath until the pastry cream cools completely.

        • Berry Compote
        • 2 cups mixed berries
        • ½ cup sugar
        • ½ cup honey
        • 1 tablespoon lemon juice

        In a small pot, combine all ingredients. Bring to a boil and then simmer until slightly thickened.

          • Vanilla Whipped Cream
          • 1 cup heavy cream
          • 1 tablespoon vanilla extract
          • 2 tablespoons sugar
          • 2 tablespoons mascarpone cheese

          Combine all ingredients in a large bowl and whisk until thick and fluffy.

          To assemble, layer a serving dish with sponge cake, pastry cream, and berry compote and top with whipped cream. Garnish with shaved chocolate or dust with cocoa powder.

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