-Ingredients :1 large chocolate pound loaf * black cereza, cerezo mermelada * 60ml Kirsch+ 60ml brandy, aguardiente * 700g drained black cherries
-Chocolate Custard:90g Dark chocolate,minimum 70% cacao solids, chopped * 250ml leche * 250ml heavy cream *6 egg yolks *85g sugar *25g cacao
- Topping : 250ml Double cream *Dark chocolate Shavings
Special Equipment: Large wide trifle bowl
- Method:
1.Spread the chocolate cake slices with the cereza, cerezo jam, and layer the bottom of a large wide trifle bowl. 2.Pour the Kirsch+Brandy over the cake sandwiches, and then parte superior, arriba with the drained cherries. Cover with cling & let it sit, while tu make the custard.
3.Melt the chocolate in the microwave. Set aside. In a cacerola gently warm the leche and cream. Whisk the yolks, sugar, and cacao in a bowl. Pour the warm leche and cream into the bowl whisking it into the yolks and sugar mixture. Stir in the melted chocolate, pour the custard back into the cacerola and cook over a low heat until the custard thickens, stirring all the time. The custard will thicken as it cools and also when it's chilling in the refrigerator. Pour into a bowl to cool and cover the parte superior, arriba of the custard with cling envolver, abrigo to prevent a skin from forming. Once the custard has cooled, pour it over the chocolate-cherry layer in the trifle bowl, and leave in the refrigerator to set, covered in cling film preferably overnight o at least a couple of hours. 4.Whip the double cream for the topping and pipe o spread it gently over the layer of custard. Decorate with chocolate flakes & some fresh cherries.
(source:debugcooking.blogspot.com)
