This chocolate trifle is both a trifle and a pudding and is a fabulously rich and decadent way to end a dinner party or other special occasion, even great for a chocolate lover's birthday cake.
13 people made this
10 trifle sponge fingers
3 tablespoons chocolate liqueur
280g plain chocolate
3 eggs, separated
50ml full fat milk
300ml double cream
grated chocolate, to decorate
Method Prep:20min › Extra time:8hr setting › Ready in:8hr20min
Line a 20cm round cake tin with cling film. Slice the trifle sponge fingers in half horizontally and arrange over the base of the prepared tin. In a saucepan over a medium heat, combine the liqueur and the chocolate and stir until melted; remove from the heat and allow to cool. Whisk in the yolks until the mixture is thick and creamy.
In a separate bowl, whisk the egg whites until stiff peaks form. Fold the whites into the chocolate. Alternate the layers between the sponge and chocolate mixture, beginning and ending with the sponge. Chill in the fridge to set overnight.
The next day, turn out the trifle pudding and remove the cling film. Whisk the double cream and spread over the pudding. Decorate with grated chocolate.