Black Forest Walnut Trifle Recipes

BLACK FOREST TRIFLE

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.

BLACK FOREST TRIFLE

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.

BLACK FOREST TRIFLE

Steps:

• Heat oven to 350°F. Make and bake brownie mix as directed on box for 9-inch square pan, using water, oil and eggs. Cool completely in pan on cooling rack.
• Meanwhile, in medium bowl, mix cherries and kirsch. Let stand at least 20 minutes, stirring occasionally.
• In medium microwavable bowl, microwave hot fudge topping uncovered on High about 1 minute, stirring once, until softened. Fold in 1 container whipped topping until blended.
• Cut brownies into 1 1/2-inch pieces. In 4-quart trifle bowl or glass serving bowl, layer half of the brownie pieces and 1 1/2 cups of the cherries with liquid. Spoon chocolate whipped topping mixture over cherries. Repeat with remaining brownie pieces, cherries with liquid and plain whipped topping. Cover; refrigerate until serving. Shave 1 oz bittersweet chocolate. Sprinkle over trifle. Store covered in refrigerator.

BLACK FOREST WALNUT TRIFLE

Steps:

• Cake: Preheat the oven to 350°F Line the bottoms of 3 9-inch cake pans** with parchment or waxed paper. Spray the insides of the pans with non-stick cooking spray.
• Whip sugar and eggs on high in an electric mixer fitted with the whisk attachment for 5-8 minutes or until pale yellow and fluffy.
• Meanwhile, whisk the mayonnaise and cocoa in another large bowl until well blended then whisk in the water and vanilla extract. Add the remaining cake ingredients and whisk until the mixture becomes very thick then finish mixing with a wooden spoon. Fold in the egg mixture in 3 batches. Divide the cake batter evenly among the pans. Bake for 20 to 25 minutes or until a cake tester comes out clean. Cool completely.
• Cherry Layer: Boil cherries with ¼ cup water in a medium saucepan for 1 minute. Strain and reserve the liquid. Transfer the cherries to a glass measure; stir in the jam, brandy, almond extract and enough liquid to make 2½ cups; discard remaining juice.
• To assemble Trifle: Whip the cream, sugar and almond extract to form medium peaks. Place one cake round in the bottom of a 9-inch trifle dish Spread 1 cup of the cherry mixture over the cake. Spread about 1 ? cups whipped cream over cherries and scatter ½ cup of walnut pieces onto the top and around the edges. Repeat for second layer. Top with remaining cake round. Remove cherries from remaining cherry mixture and pour liquid over cake. Top with whipped cream, cherries and walnuts.
• *To save time, you can replace the scratch cake with either a chocolate fudge cake mix or a ready-made 1 lb. chocolate loaf cake. For the cake mix, prepare as directed, place into 3 9-inch circular pans and bake for 15 minutes. For the ready-made cake, cut into 12 slices and layer 4 slices per cake layer as outlined above.
• **Note: 2 9-inch and 1 8-inch cake pans can also be used. Bake 8-inch layer about 5 minutes longer, if necessary.

BLACK FOREST TRIFLE

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.