BLACK FOREST TRIFLE
Provided by Katie Lee Biegel
Categories dessert
Time 3h15m
Yield 6 to 8 servings
Number Of Ingredients 22
Steps:
- For the cake: Preheat the oven to 350 degrees F. Grease and flour a 13-by-9-inch baking pan. In a large bowl, sift together the flour, sugar, cocoa, baking soda, salt and baking powder. Add the buttermilk, oil and vanilla. Stir until just combined. Add the coffee and mix well. Pour into the pan and bake until a toothpick comes out clean, about 40 minutes.
- Cool the cake completely. Crumble the cake into medium chunks, cover, and then set aside.
- For the pudding: In a large saucepan set over medium heat, combine the cocoa, sugar, cornstarch and salt, and mix well. Whisk in the milk. Stir constantly with a wooden spoon while the mixture comes to a low boil and thickens, 7 to 9 minutes. Reduce the heat to very low. Stir a couple tablespoons of the hot mixture into the egg yolks, then stir the egg yolks back into the hot mixture to temper. Stir constantly until the mixture thickens to the consistency of pudding, 3 to 4 minutes. Remove from the heat and stir in the vanilla. Place plastic wrap directly on the surface of the pudding to prevent a skin from forming, and then cool.
- For the whipped cream: Using an electric mixer set on high speed, beat the cream, sugar and vanilla until stiff peaks form.
- Place half of the cake crumbles in the bottom of a trifle dish. Top with half of the pudding, then half of the cherries, and half of the whipped cream. Repeat the layering with the remaining cake, pudding, cherries and whipped cream. Save a few cherries or cake crumbs to garnish the top layer. Cover with plastic wrap and refrigerate for at least 2 hours or up to 1 day.
BLACK FOREST TRIFLE
A trifle layered in a glass bowl that makes a beautiful display. Rich, yet light. Simple, yet still impressive and colorful. I've made it several times for family holidays and it is always a hit!
Provided by BRENDAJST
Categories Desserts Specialty Dessert Recipes Trifle Recipes
Time 2h15m
Yield 16
Number Of Ingredients 4
Steps:
- Put about half of the pound cake cubes into the bottom of a glass trifle bowl; top with 1 can cherry pie filling, half of the hot fudge, and 2 cups whipped topping. Repeat layers.
- Drizzle some of the hot fudge over the top layer of whipped topping. Dollop small amounts of the cherry pie filling decoratively over the whipped topping.
- Cover bowl with plastic wrap and refrigerate at least 2 hours.
Nutrition Facts : Calories 298.3 calories, Carbohydrate 47.7 g, Cholesterol 46.4 mg, Fat 11.3 g, Fiber 1.1 g, Protein 2.2 g, SaturatedFat 7.5 g, Sodium 152.9 mg, Sugar 18.9 g
BLACK FOREST TRIFLE
James Martin's indulgent trifle won't keep you in the kitchen for long but will impress guests at your next get-together
Provided by Good Food team
Categories Dessert
Time 30m
Number Of Ingredients 8
Steps:
- Put the custard into a pan with the chocolate pieces. Gently heat, stirring, until the chocolate has melted into the custard. Cover with cling film and cool.
- Arrange the brownies in the base of a trifle bowl. Drain the jars of cherries, reserving the liquid, and scatter over the brownies. Drizzle over 100ml reserved liquid. Spoon the cooled chocolate custard over and chill while you make the topping.
- Lightly whip the cream with the crème fraîche and icing sugar until soft peaks form. Chill until ready to serve, then pile on top of the trifle and decorate with grated chocolate and fresh cherries, if you like.
Nutrition Facts : Calories 723 calories, Fat 52 grams fat, SaturatedFat 31 grams saturated fat, Carbohydrate 62 grams carbohydrates, Sugar 55 grams sugar, Fiber 2 grams fiber, Protein 7 grams protein, Sodium 0.34 milligram of sodium
EASY BLACK FOREST TRIFLE
Although there are several Black Forest Trifle recipes already on 'Zaar, none are exactly like this one. This one uses dark sweet cherries. It is a very yummy trifle and really easy to make. It needs to be created in a glass bowl so the pretty layers will show up. I use a punch bowl as I do not have a trifle bowl.
Provided by Lorraine of AZ
Categories Dessert
Time 1h30m
Yield 6-8 serving(s)
Number Of Ingredients 6
Steps:
- Prepare the cake mix according to package directions. Cool ten minutes; remove from pan. Cut into 1-inch cubes.
- Prepare pudding mix according to package directions using the milk. Cover (laying plastic wrap directly on pudding so no "skin" forms and chill about 30 minutes.
- Place 1/2 of cake cubes in a 3-quart trifle bowl. Spoon 1/2 of cherries over cake. Spread 1/2 of pudding over cherries and top with 1 cups of the Cool Whip. Repeat layers.
- Garnish, if desired, with a sprinkle of cocoa powder.
Nutrition Facts : Calories 381.9, Fat 15.6, SaturatedFat 8.7, Cholesterol 11.4, Sodium 561.6, Carbohydrate 58.5, Fiber 2.5, Sugar 37.6, Protein 6.1
BLACK FOREST TRIFLE
From a 1984 McCall's Magazine. This is simple yet looks and tastes fabulous. This is the original recipe, but I have on occasion added a layer of prepared brownies to the middle. The recipe also gives many options for the cookie base.
Provided by mums the word
Categories Dessert
Time 5h20m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Place 4 C of the milk into a large heavy saucepan.
- Add unsweetened chocolate and heat over medium. Watch carefully until bubbles form around the edges of the pan, then the milk is scalded.
- Remove from heat and set aside.
- In a small bowl, put cornstarch, sugar, salt and remaining 1/2 C milk. Use whisk to blend until no lumps remain.
- Gradually stir cornstarch mixture into the hot milk mixture with the whisk.
- Return saucepan to heat and cook over moderately low heat stirring constantly until it begins to boil.
- Boil 1 minute longer and continue to stir.
- Remove from heat and add vanilla extract.
- Spoon 1/3 of the chocolate pudding into a 2 qt souffle dish or glass bowl.
- Top with 1/3 C of the cookie crumbs (or brownie bits).
- Set aside 1/2 C of the cherry pie filling.
- Gently spoon half of the remaining filling over the cookie crumbs in the souffle bowl.
- Repeat layering with another third of the pudding, crumbs and pie filling. End layers with a layer of pudding.
- Spoon remaining cookie crumbs around the edges only of the dish to form a border. (You can place a small bowl in the center so no crumbs make their way into the middle.
- Place the remaining cherry pie filling in the center.
- Refrigerate covered and chill 5 - 6 hours.
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