We should Cocoa: Black Forest Trifle

We all have our perfect comfort food and for Rich it’s trifle. And with him having a, um, rather delicate operation over the weekend he was in need of some spoiling.

As he also has a fondness for cherries and approves of giant sized desserts then a black forest trifle served in our rather large milkshake glasses seemed to be the way forward. He wasn’t to know that it also meant I could join in with We Should Cocoa for the first time as, rather conveniently, cherries were picked as this months ingredient.

Black forest trifle pays homage to the glorious gateau with chocolate cake, cherries and cream and with the addition of chocolate custard. And who’s going to say no to chocolate custard?

There’s not really a need for a recipe here. It’s very much a ‘chuck ingredients in a glass or bowl, leave to chill for a bit and then eat’ dish.

I chopped up some pecan and double choc chunk brownies that were lurking in the tin for the cakey part. But what ever you’ve got is fine. Shop bought is fine. Any kind of chocolate cake from anywhere is fine. This is about comfort and speed and a deliciously chocolatey gooey pudding.

Divide morello cherries between glasses. Or if you’re using a bowl just throw them in. Remember that you’re layering so don’t get carried away and chuck them all in, you’ll only have to fish half of them out again *ahem*. Save a few for the top. Just because

Combine a tub of fresh custard with around 100g of melted dark chocolate. Or use that tin that’s hanging out in the cupboard. Pour it on. Again, remember the layering.

Now do it all over again. Brownies, cherries, custard. Whip some cream. Spoon it on. Top with a cherry and some grated chocolate. Chill. Eat.

Of course you can make any changes you like. Cherries soaked in Kirsh? Gorgeous. Fancy making a cherry compote? Then do it. Want to use cream and crème fraiche or even cream and Greek yoghurt? Fine. It’s a trifle. It’s meant to be fun and what you want it to be, there are no hard and fast rules. This was just down to what I had in. A ‘not very good at being a patient’ husband and a toddler who was determined to jump on her daddy in ways that were really not a good idea didn’t leave much room for finesse. It was just a way to say “I may not be coming across as very sympathetic but I care. Here. Have a trifle”

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I’m linking this up to We Should Cocoa, the brainchild of Chocolate Log Blog and Chocolate Teapot, this month hosted by Janice of Farmersgirl Kitchen. The special ingredient is cherries.

If you liked this then you might like:

• Recipe: Stuffed French toast for Valentine’s Day
• Date and banana chocolate brownies
• Peanut Butter Brownies
• Espresso Brownies
• Chocolate and Stem Ginger Brownies

About Sian Reynolds

I'm Sian, mother to a three year old who thinks she’s a teenager and a husband who has issues with cows. Both have insatiable appetites and are rather fond of cake. And chocolate. And cheese. Freelance this and that, coffee drinker, food blogger. I seem to spend most of my time in the kitchen, with one eye on the laptop and the other watching the toddler run around with a colander on her head.

23. August 2012 by Sian Reynolds
Categories: Puddings | Tags: Black Forest, Brownies, Cherries, Chocolate, Puddings, Trifle | 6 comments