CHOCOLATE RASPBERRY TRIFLE
Steps:
- For the cake layers: Preheat the oven to 350 degrees and set rack at middle level. Butter a 9 or 10-inch round cake pan and line the bottom with a disk of parchment or waxed paper. Whisk yolks with half the sugar and vanilla until thick and light. In a clean, dry bowl, whisk whites with salt and continue whisking until they are white and opaque. Whip in remaining sugar in a stream. Continue whipping whites until they hold a firm peak. Fold yolks into whites then sift over and fold in flour and starch. Scrape batter into prepared pan and smooth top. Bake about 30 minutes, until well risen and deep in golden color. Unmold to a rack to cool.
- For the custard cream: Bring milk to a boil with half the sugar in a heavy, non-reactive pan. Whisk yolks with remaining sugar and sift over and whisk in flour. When milk boils, whisk a third into the yolk mixture. Return the remaining milk to a boil and whisk in yolk mixture, continuing to whisk until the mixture thickens and comes to a boil. Whisk constantly 30 seconds. Remove from heat and whisk in vanilla. Scrape half the cream to a bowl and cover with plastic wrap, refrigerate to cool. Whisk chocolate into remaining cream and scrape into a bowl, cover and cool.
- For syrup: In a small saucepan, bring water and sugar to a boil. Cool and stir in rum.
- For whipped cream: Combine all ingredients and whip to a soft peak.
- To assemble: Cut cake into thin, vertical slices. Place a layer of slices in the bottom of a glass serving bowl and moisten with syrup. Spread with half the vanilla cream and scatter with half the raspberries. Continue alternating layers to make 2 layers each, vanilla/raspberry, chocolate and whipped creams, ending with whipped cream. Sprinkle lightly with chocolate shavings and a few raspberries.
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Joy Ruth
[email protected]I love that this trifle can be made ahead of time. It makes it so easy to entertain guests.
Mana Bhandari
[email protected]This trifle is absolutely delicious! The chocolate and raspberry flavors are a perfect combination.
Cynthia Stephens
[email protected]I've made this trifle several times now and it's always a hit. It's the perfect dessert for any occasion.
Kelly Loris
[email protected]This trifle is so easy to make and it's always a crowd-pleaser. I love that I can make it ahead of time and it's still just as delicious.
ASIK KHAN
[email protected]The trifle was a bit dry. I think it would have been better if I had used more whipped cream.
Jeremiah Abubakar
[email protected]This trifle was a little too sweet for my taste. I would recommend using less sugar in the chocolate pudding.
Chinedu Nwani
[email protected]I substituted the raspberries with strawberries and it was still really good. I think this trifle would be great with any kind of berry.
Macie Foster
[email protected]I made this trifle exactly as the recipe said and it turned out perfectly. It was so delicious and I will definitely be making it again.
Khan Inam
[email protected]This trifle is so rich and decadent! It's perfect for a special occasion.
Ruth Harris
[email protected]I'm not a big fan of chocolate, but I really enjoyed this trifle. The raspberries added a nice tartness that balanced out the sweetness of the chocolate.
Mc SeWoK
[email protected]I made this trifle for a potluck and it was a huge success. Everyone loved it and asked for the recipe.
Chief rocka
[email protected]This chocolate raspberry trifle was a hit at my party! It was so easy to make, and the combination of chocolate and raspberries was divine.