About this recipe:I adored black forest gateaux in the 70s and loved trifle so decided I would fuse the two. You can make it all from scratch but also easy to substitute ready made goods if you don't have the inclination. The ingredients are split to enable you to decide at each 'layer'.
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Method Prep:30min › Cook:20min › Extra time:23hr10min › Ready in:1day
Soak cherries in kirsch overnight, reserve juice/syrup for use later.
Mix flour, sugar, margarine, egg and cocoa into a batter and bake in pre greased bun tin at 160 C for about 15 mins.
Place buns (or use bought chocolate cake, swiss roll etc. if preferred) in the base of a suitable dish and add the drained cherries in a layer on top. Make up the jelly a little stronger than directed on packet incorporating any cherry juices and pour over fruit and cake and leave in fridge until set firm.
Make a chocolate custard by placing cream in a saucepan and gently heat to just below boiling point. Whilst waiting, beat together the egg yolks, sugar cornflour and cocoa. Pour in hot cream stirring all the time and return all mixture to pan and heat gently until thickened (2 mins). Allow to cool before pouring over the set jelly / fruit.
Whip remaining cream and put on top of custard. decorate with grated chocolate or chocolate strands