Chocolate Raspberry Trifle

Recipe Ingredients

		Spongecake Layer
4		Eggs - separated (large)
3/4 cup	148g / 5.2oz	Sugar - divided
1 teaspoon	5ml	Vanilla extract
1		Salt
1/2 cup	31g / 1.1oz	All-purpose flour
1/2 cup	31g / 1.1oz	Cornstarch
		Rum Syrup
3/4 cup	148g / 5.2oz	Sugar
3/4 cup	177ml	Water
1/2 cup	118ml	Dark rum
		Custard Creams
1		Milk
1 1/2 cups	297g / 10oz	Sugar - divided
12 cups	2376g / 83oz	Egg yolks (large)
2/3 cup	41g / 1.4oz	All-purpose flour
2 teaspoons	10ml	Vanilla extract
6 oz	170g	Semisweet chocolate
		Whipped Cream
2 cups	474ml	Heavy whipping cream
1/4 cup	49g / 1.7oz	Sugar
2 teaspoons	10ml	Vanilla extract
		Assembly
2		Fresh raspberries
		Chocolate shavings - for finish

Recipe Instructions

For the cake layers: Preheat the oven to 350 degrees and set rack at middle level. Butter a 9- or 10-inch round cake pan and line the bottom with a disk of parchment or waxed paper.

Whisk yolks with half the sugar and vanilla until thick and light. In a clean, dry bowl, whisk whites with salt and continue whisking until they are white and opaque. Whip in remaining sugar in a stream. Continue whipping whites until they hold a firm peak. Fold yolks into whites then sift over and fold in flour and starch. Scrape batter into prepared pan and smooth top. Bake about 30 minutes, until well risen and deep in golden color. Unmold to a rack to cool.

For the custard cream: Bring milk to a boil with half the sugar in a heavy, non-reactive pan. Whisk yolks with remaining sugar and sift over and whisk in flour. When milk boils, whisk a third into the yolk mixture. Return the remaining milk to a boil and whisk in yolk mixture, continuing to whisk until the mixture thickens and comes to a boil. Whisk constantly 30 seconds. Remove from heat and whisk in vanilla. Scrape half the cream to a bowl and cover with plastic wrap, refrigerate to cool. Whisk chocolate into remaining cream and scrape into a bowl, cover and cool.

For syrup: In a small saucepan, bring water and sugar to a boil. Cool and stir in rum.

For whipped cream: Combine all ingredients and whip to a soft peak.

To assemble: Cut cake into thin, vertical slices. Place a layer of slices in the bottom of a glass serving bowl and moisten with syrup. Spread with half the vanilla cream and scatter with half the raspberries. Continue alternating layers to make 2 layers each, vanilla/raspberry, chocolate and whipped creams, ending with whipped cream. Sprinkle lightly with chocolate shavings and a few raspberries.

This recipe yields ?? servings.

Source:
COOKING LIVE with Sara Moulton - Recipe courtesy of Nick Malgieri - From the TV FOOD NETWORK - (Show # CL-8910)

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.