![]() ![]() This cherry chocolate trifle recipe is not only my family's favorite dessert, it's easy and only has 5 ingredients! I got the recipe from my mom, made a couple little changes and have been making it for many years. Actually, I can't believe it took me 3 years to post this Black Forest Trifle! But I have too many recipes and too little time. My very first blog post, in May 2016, was my No Bake Black Forest Tiramisu, which was inspired by THIS Black Forest Trifle recipe. I've learned a lot of things about blogging over the last few years, but the most important things I've learned surprised me because they are not only blogging lessons, but life lessons, as well. This easy, NO BAKE, 5 ingredient Black Forest Trifle recipe, with layers of chocolate cake, pudding, cherry filling and whipped cream, makes a great last minute dessert and is perfect for summer or anytime of the year! And there is no recipe more fitting for my 3rd year bloggiversary than this NO BAKE Easy Black Forest Trifle ! It's the recipe that inspired my very first blog post. Pipe a swirl of cream in the middle of each square and top with a kirsch-soaked cherry and a chocolate decoration.I can't believe it's been 3 years since I started this blog! When I first started it, I really wasn't sure I'd like doing it, but here I am 3 years later and still loving it. Finely grate the dark chocolate evenly over the cream, then cut the cake into 16 squares. Turn the cake top-downwards and spread the remaining Chantilly over. Place one third of the crème Chantilly into the piping bag fitted with the star nozzle and set aside. Pierce the cooled cake all over with a cocktail stick and brush the kirsch syrup over the cake. Chill until needed.įor the syrup, pour the kirsch and sugar into a small pan and heat gently over a low heat, stirring, until the sugar dissolves. Whisk then whip the cream until it holds a soft peak. Pour the cream into a chilled mixing bowl and add the icing sugar and vanilla bean paste. Pour the tempered chocolate into the piping bag, fitted with the writing nozzle, and pipe 16 decorative shapes onto the acetate or baking paper. Remove from the heat and cool to 34☌/93☏, then add the cocoa butter powder, stirring until the chocolate reaches 31☌/88☏. Melt the chocolate in a heatproof bowl set over a pan of simmering water until it reaches 45☌/113☏ on a cooking thermometer. Remove from the oven and leave to cool in the tin for 10 minutes, then turn out on a wire rack to cool completely.įor the chocolate decorations, first temper the chocolate. Bake for 20 minutes, or until a skewer inserted into the centre comes out clean. Scrape the cake batter into the prepared cake tin and level. With the mixer on the slowest speed, add the flour mixture, then add the pitted and quartered cherries. Put the butter and sugar into the bowl of a stand mixer fitted with the beater attachment and cream together until light and fluffy.Īdd the vanilla extract, then add the eggs, one at a time, beating well after each addition. Sift the flour, and cocoa, espresso and baking powders into a bowl, and set aside. This is a recipe from The Great British Bake Off: Get Baking for Friends and Family. ![]()
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