Thursday, 24 April 2008


· 100g bar good quality dark chocolate
· 400ml (14 fl oz) Gold Top milk
· 3 medium egg yolks
· 2 tablespoons caster sugar
· 4 level teaspoons cornflour
· dash of vanilla extract
· About 150g (5oz) marble cake or chocolate muffins or cake of your choice
· 4-6 tablespoons kirsch or cherry brandy
· 8 tablespoons cherry compote or red fruits compote
· 284 ml pot double cream
· A few fresh cherries

1. Hold the bar of chocolate at an angle on a board and scrape down it with a sharp knife to make lots of shards of grated chocolate for decorating the trifle. Use at least a third of the bar. Set these aside in a cool place.

2. Pour the milk into a pan, add the rest of the chocolate and heat gently until the chocolate has melted and the milk has almost boiled. Stir it occasionally. Meanwhile whisk the egg yolks, sugar, cornflour and vanilla extract in a large bowl.

3. Pour the warm chocolate flavoured milk into the egg mixture, stir well and pour it back into the pan. Cook over a low heat, stirring to make a smooth, thick custard. Pour the custard into a clean bowl, cover closely with clingfilm and leave to cool.

4. To assemble the trifle, slice or break up the cake into chunks straight into a trifle bowl. Sprinkle the kirsch or brandy over then spoon in the compote. Spread the custard on top.

5. Whip the cream (add a little sugar and more booze if you like!) until it just holds its shape. Place spoonfuls of cream on the custard. Decorate with lashings of grated chocolate and the fresh cherries, just before serving.

Serves: 4

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