This delicious Chocolate and Cherry Trifle by Nigella is a creamy, indulgent dessert that’s perfect for any occasion. With layers of moist chocolate cake, rich custard, and fresh cherries, it’s a simple yet stunning treat. You can easily customize it with your favorite fruit or liqueur for a personal touch!
Ingredients Needed:
- 2 chocolate pound cakes (approx. 340 g / 12 oz each)
- 120 g / 1/2 cup black cherry jam
- 120 ml / 1/2 cup cherry brandy
- 480 g / 2 cups drained bottled sour cherries (Morello recommended)
For the Custard:
- 115 g / 4 oz bittersweet chocolate (min. 70% cocoa), chopped
- 320 ml / 1 1/3 cups milk
- 320 ml / 1 1/3 cups heavy cream
- 8 egg yolks
- 120 g / 1/2 cup sugar
- 40 g / 1/3 cup cocoa powder
For the Topping:
- 720 ml / 3 cups heavy cream
- 30 g / 1 oz bittersweet chocolate (for grating)
How To Make Chocolate And Cherry Trifle?
- Prepare the Cake Layer: Slice the chocolate pound cakes and make jam sandwiches with the black cherry jam. Layer the bottom of the trifle bowl with these sandwiches, then pour over the cherry brandy so the cake absorbs it. Top with the drained cherries, cover with plastic wrap and leave to macerate while you prepare the custard.
- Make the Custard: Melt the bittersweet chocolate (about 4 minutes in the microwave or over a double boiler). Set aside. In a saucepan, warm the milk and heavy cream. In a large bowl, whisk together the egg yolks, sugar, and cocoa powder. Gradually pour the warm milk and cream mixture into the yolks, whisking constantly. Stir in the melted chocolate, scraping down the sides with a spatula. Return the mixture to the saucepan and cook over medium heat, stirring constantly, until it thickens (be careful not to boil). If necessary, cool the bottom of the pan in cold water to prevent curdling. The custard should thicken to a velvety consistency and darken slightly.
- Cool and Chill the Custard: Once thickened, pour the custard into a bowl, cover with cling wrap, and refrigerate to cool and set, for several hours or overnight.
- Assemble the Trifle: When the custard is cold, pour and spread it over the chocolate cake layer in the trifle bowl. Cover with plastic wrap and leave in the fridge to set overnight.
- Decorate and Serve: Whip the heavy cream for the topping until soft peaks form, then spread it gently over the custard. Grate the bittersweet chocolate over the top for decoration. Serve chilled and enjoy!
Recipe Tips:
- Choose good chocolate: Pick a high-quality bittersweet chocolate with 70% cocoa to get a rich flavor in the custard.
- Soak the cake well: Pour enough cherry brandy over the cake so it absorbs it, making the cake moist.
- Let the custard cool: Make sure the custard is completely cool before spreading it over the cake so it doesn’t melt the layers.
- Use fresh cherries: Fresh or drained jarred sour cherries (like Morello) add a nice tartness to balance the chocolate.
- Whip the cream gently: Whip the cream until soft peaks form, but don’t overdo it or it will become too thick and butter-like.
How To Store Leftovers?
Let the leftover Chocolate and Cherry Trifle cool to room temperature. Cover the dish or transfer it to an airtight container and refrigerate. It can be kept in the fridge for up to 2-3 days.
Nutrition Facts:
- Calories: 570 kcal
- Total Fat: 17 g
- Saturated Fat: 4 g
- Cholesterol: 6 mg
- Sodium: 375 mg
- Potassium: 249 mg
- Total Carbohydrate: 103 g
- Dietary Fiber: 1 g
- Sugars: 60 g
- Protein: 3 g
Try More Nigella Lawson Recipes:
Nigella Chocolate And Cherry Trifle Recipe
Description
This delicious Chocolate and Cherry Trifle by Nigella is a creamy, indulgent dessert that’s perfect for any occasion. With layers of moist chocolate cake, rich custard, and fresh cherries, it’s a simple yet stunning treat. You can easily customize it with your favorite fruit or liqueur for a personal touch!
Ingredients
For the Custard:
For the Topping:
Instructions
- Prepare the Cake Layer: Slice the chocolate pound cakes and make jam sandwiches with the black cherry jam. Layer the bottom of the trifle bowl with these sandwiches, then pour over the cherry brandy so the cake absorbs it. Top with the drained cherries, cover with plastic wrap and leave to macerate while you prepare the custard.
- Make the Custard: Melt the bittersweet chocolate (about 4 minutes in the microwave or over a double boiler). Set aside. In a saucepan, warm the milk and heavy cream. In a large bowl, whisk together the egg yolks, sugar, and cocoa powder. Gradually pour the warm milk and cream mixture into the yolks, whisking constantly. Stir in the melted chocolate, scraping down the sides with a spatula. Return the mixture to the saucepan and cook over medium heat, stirring constantly, until it thickens (be careful not to boil). If necessary, cool the bottom of the pan in cold water to prevent curdling. The custard should thicken to a velvety consistency and darken slightly.
- Cool and Chill the Custard: Once thickened, pour the custard into a bowl, cover with cling wrap, and refrigerate to cool and set, for several hours or overnight.
- Assemble the Trifle: When the custard is cold, pour and spread it over the chocolate cake layer in the trifle bowl. Cover with plastic wrap and leave in the fridge to set overnight.
- Decorate and Serve: Whip the heavy cream for the topping until soft peaks form, then spread it gently over the custard. Grate the bittersweet chocolate over the top for decoration. Serve chilled and enjoy!
Notes
- Choose good chocolate: Pick a high-quality bittersweet chocolate with 70% cocoa to get a rich flavor in the custard.
- Soak the cake well: Pour enough cherry brandy over the cake so it absorbs it, making the cake moist.
- Let the custard cool: Make sure the custard is completely cool before spreading it over the cake so it doesn’t melt the layers.
- Use fresh cherries: Fresh or drained jarred sour cherries (like Morello) add a nice tartness to balance the chocolate.
- Whip the cream gently: Whip the cream until soft peaks form, but don’t overdo it or it will become too thick and butter-like.
Nigella Chocolate And Cherry Trifle Recipe