Guys, this is a hit! It’s Nigella’s. Need I say more?
And it’s ideal for parties because it serves up to 20 people. So it’s perfect for the upcoming season.
It looks gorgeous and it tastes like heaven! And it’s so easy to make! Nigella uses shop-bought pound cakes so who am I to differ ;)
NIGELLA’S CHOCOLATE CHERRY TRIFLE
2 chocolate pound cakes (this time I used hazelnut cake), about 350g each
150g cherry jam
100ml brandy (to make it non-alcoholic, you can use the syrup in which the cherries come instead)
250g drained Morello cherries
120g bittersweet chocolate, chopped
320ml full fat milk
320ml double cream
8 egg yolks
100g caster sugar
30g cocoa powder
500ml double cream
grated chocolate to decorate
Begin with the custard. Melt chocolate on low to medium heat in the microwave, checking frequently. Or you can place it in a bowl over a pan of simmering water. Once chocolate is melted, set aside.
In a saucepan warm milk and cream. Whisk egg yolks, sugar and cocoa powder in a large bowl. Pour the warm milk and cream into the bowl whisking it into the yolks mixture. Stir in the melted chocolate and pour the custard back into the rinsed saucepan. Cook over a medium heat until the custard thickens, stirring all the time. Make sure it doesn’t boil, as it will split and curdle. The custard will get darker as it cooks and the flecks of chocolate will melt once the custard has thickened. Once it is ready, pour into a bowl to cool and cover the top of the custard with cling film to prevent a skin from forming.
Slice the chocolate pound cake and make jam sandwiches with the cherry jam. Arrange them on the bottom of a large wide trifle bowl. Pour over the cherry brandy so that the cake soaks it up, and then top with the drained cherries. Cover with cling film and leave to macerate whilst the custard cools.
When the custard is cool, pour and spread it over the cherries in the trifle bowl, and leave in the refrigerator to set, covered in cling film overnight.
When you are ready to decorate, softly whip the cream for the topping and spread it gently over the layer of custard. Sprinkle with grated chocolate.
NOTES: Sometimes I cheat the chocolate custard and make a simple ganache: nobody has ever complained. It is so much quicker and lighter! Oh, and I never bother sandwiching the cake with jam – I simply crumble it into large pieces and skip the jam. But I encourage you to try it comme il faut first.