-Ingredients :1 large chocolate pound loaf * black cereja geléia, geleia * 60ml Kirsch+ 60ml conhaque * 700g drained black cherries
-Chocolate Custard:90g Dark chocolate,minimum 70% cacau solids, chopped * 250ml leite * 250ml heavy cream *6 egg yolks *85g sugar *25g cacau
- Topping : 250ml Double cream *Dark chocolate Shavings
Special Equipment: Large wide trifle bowl
- Method:
1.Spread the chocolate cake slices with the cereja jam, and layer the bottom of a large wide trifle bowl. 2.Pour the Kirsch+Brandy over the cake sandwiches, and then topo, início with the drained cherries. Cover with cling & let it sit, while you make the custard.
3.Melt the chocolate in the microwave. Set aside. In a panela gently warm the leite and cream. Whisk the yolks, sugar, and cacau in a bowl. Pour the warm leite and cream into the bowl whisking it into the yolks and sugar mixture. Stir in the melted chocolate, pour the custard back into the panela 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 topo, início of the custard with cling embrulho, envoltório 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 or at least a couple of hours. 4.Whip the double cream for the topping and pipe or spread it gently over the layer of custard. Decorate with chocolate flakes & some fresh cherries.
(source:debugcooking.blogspot.com)
