Recipe

Black Forest Trifle Recipe

Add Step-by-Step Photos	Mountainmama / All my dishes 1 year, 3 months ago Black Forest Trifle, not a cake, and it has also been Americanized in that we use chocolate brownies instead of the usual chocolate sponge. (I used Canned Cherries and Loved it) Prep:30m Cook:30m Servings:8	Mountainmam
	brownies cherries heavy cream

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Ingredients

Brownies:

2 ounces unsweetened chocolate, coarsely chopped

1/2 cup unsalted butter, cut into pieces

1 cup granulated white sugar

2 large eggs

1/2 teaspoon pure vanilla extract

1/4 cup all-purpose flour

1/4 teaspoon salt

Cherries:

24 ounce jar of Morello Cherries in syrup

2 tablespoons Kirsch or Cherry Brandy

2 tablespoons white granulated sugar

Whipped Cream:

1 1/2 cups heavy cream

1 1/2 tablespoons white granulated sugar

1/4 teaspoon pure vanilla extract

Garnish:

Shaved or grated semi-sweet or milk chocolate

Directions

Brownies: Preheat oven to 325 degrees F and place rack in center of oven. Butter and flour an 8 inch square baking pan.

Melt the chocolate and butter in a stainless steel bowl placed over a saucepan of simmering water. Remove from heat and stir in the sugar. Then stir in the vanilla extract and eggs. Finally, add the flour and salt.

Pour into the prepared pan and bake for about 30 minutes, or until a toothpick inserted in the center comes out clean. Remove from oven and let cool on a wire rack. When cooled, cut into 16 brownies.

Cherries: To make a sauce, drain the cherries, reserving the liquid. Place the liquid in a small saucepan, along with the Kirsch and sugar, and simmer for about five minutes or until the sauce is syrupy. Remove from heat and add the drained cherries. Let cool before making the trifles.

Whipped Cream: In the bowl of your electric mixer, or with a hand mixer, whip the cream, sugar, and vanilla extract until stiff peaks form.

To Assemble the Trifles: Take the brownies and cut them into small bite-sized pieces. Place a small handful of brownie pieces (about one brownie) in the bottom of each trifle glass. Next, place a spoonful of the cherries, and their juices, on top of the brownies. Place a large dollop of the whipped cream on top of the cherries. Repeat the layers, starting with the brownies. Cover and refrigerate for 4 to 24 hours to allow the flavors to mingle.

Just before serving sprinkle each trifle with grated or shaved chocolate and top with a cherry.

Makes 8 - 1 cup servings.

NOTE:

To make these trifles, we need to first make the brownies and then cut them into bite sized pieces. Of course, if time doesn't allow you to make the brownies, you could use store bought. The Morello Cherries need to be drained and then we need to flavor the syrup with Kirsch and sweetened it with sugar. This mixture is cooked until it has thickened and then the cherries are added back to the syrup. The heavy cream also needs to be whipped with a little sugar and vanilla extract. As with all trifles you can make them as big as you please. For me, two brownies, along with the cherries and cream, seems like the perfect size. So, place one brownie, cut into pieces, in the bottom of your serving glass. Then place a good spoonful of the cherries, along with some cherry juice, on top of the brownies. Place a large dollop of the whipped cream on top of the cherries. Repeat the layers, starting with the brownies. Garnish with shaved chocolate. As with all trifles, these do benefit from being refrigerated for at least 4 hours and up to 24 hours to allow the flavors to mingle.

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