Anna Makes a GIANT Chocolate Trifle! | ANNA'S OCCASIONS
Recipe
Ingredients
Cocoa Sponge
4 large eggs
2 large egg yolks
1 ¼ cups (250 g) granulated sugar
2/3 cup (100 g) all-purpose flour
1/3 cup (40 g) Dutch process cocoa powder
2 Tbsp (30 g) unsalted butter, melted
Chocolate Custard
3 large egg yolks
1/3 cup (70 g) granulated sugar
¼ cup (30 g) cornstarch
3 cups (750 mL) 2% milk
6 oz (180 g) dark baking/couverture chocolate, chopped
2 tsp vanilla extract
2 x 250 g pkg cream cheese, at room temperature, diced
Cherries: 4 cups (1 L) pitted tart cherries
1 cup (200 g) granulated sugar
Pinch ground cinnamon
2 Tbsp (15 g) cornstarch
Assembly
1 cup (200 g) granulated sugar
¾ cup (175 mL) water
1 Tbsp vanilla extract
¾ cup (175 mL) whipping cream
2 tsp instant skim milk powder
1 Tbsp icing sugar
1 cup (250 mL) fudge filling, softened to room temperature (recipe follows)
Chocolate shaving, for décor
Directions
1. Preheat the oven to 350°F (180°C). Line the bottom of a 9-inch (23 cm) springform pan with parchment paper but do not grease the sides of the pan.
2. For the cocoa sponge, warm the whole eggs (including the eggs for the yolks) in a bowl of hot water for about 2 minutes to warm them up. Crack the eggs and separate the 2 yolks into a large mixing bowl or the bowl of a stand mixer. Add the sugar and using electric beaters or the whip attachment, whip the eggs until they triple in volume and hold a ribbon when the beaters are lifted, about 6 minutes (you can’t overwhip, so if in doubt, whip one more minute.)
3. Sift the flour and cocoa powder together. Add this while mixing at medium-low speed to blend in quickly. Spoon about ½ cup (125 mL) of the batter into a bowl and stir the melted butter into this. Add this back to the larger bowl and whisk in by hand. Scrape the batter into the prepared pan and gently spread to level it, if needed.
4. Bake the cake for about 45 minutes, until it springs back when gently pressed. Cool the cake in its pan on a rack completely. To remove the cooled cake from the pan, run a palette knife around the inside edge of the pan before removing the springform ring.
5. For the chocolate custard, whisk the egg yolks, sugar and cornstarch with ½ cup (125 mL) of the cold milk in a bowl and set aside. Bring the remaining 2 ½ cups (625 mL) of the milk to just below a simmer over medium heat. Add the chocolate and whisk in. Pour this over the egg yolk mixture while constantly whisking. Return the custard to the pot and, still over medium heat, whisk until the custard becomes thick and glossy and just a few bubbles break the surface as it starts to simmer.
6. Transfer the custard to a food processor, blender or use an immersion blender, add the vanilla and cream cheese and pulse this until the cream cheese is fully combined. Transfer the custard to a bowl, cover and chill for at least 3 hours before assembling.
7. For the cherries, bring the cherries, sugar and cinnamon up to a full simmer over medium-high heat and cook for about 15 minutes, until the liquid reduces a little and the cherries are rosy pink. Whisk the cornstarch with enough water to liquefy it and add this to the pot, stirring until the cherries return to a full simmer and the liquid thickens, about a minute. Remove the pot from the heat, cool the cherries to room temperature and chill completely before assembling.
8. For assembly, prepare the simple syrup by bringing the sugar and water to a full simmer, stirring until the sugar dissolves. Stir in the vanilla (it can be used warm). Whip the cream and skim milk powder until it holds a soft peak and whisk in the icing sugar. Chill this until ready to use.
9. To assemble the trifle, dice up the cake into 1 ½-inch (3.5 cm) cubes. Arrange an even layer in the bottom of your trifle bowl. Brush a generous amount of simple syrup over the cake. Spoon the chilled chocolate custard into a large piping bag (no tip required) and pipe this over the cake in an even layer. If using the fudge filling, dollop little spoonfuls of it on top, checking that it is visible through the glass of the trifle bowl. Spoon the cherry filling over this and repeat, layering the cake, chocolate custard, fudge filling and cherries until you almost reach the top of the bowl. Spread the whipped cream on top and top with chocolate shavings. Chill until ready to serve.
Fudge Sauce Filling
1 cup (250 mL) whipping cream
½ cup (120 g) Dutch process cocoa powder
½ cup (100 g) granulated sugar
¼ cup (50 g) packed light brown sugar
¼ cup (60 mL) white corn syrup
6 oz (180 g) dark baking/couverture chocolate, chopped
¼ cup (60 g) unsalted butter
1 tsp vanilla extract
½ tsp fine salt
1. Bring the cream, cocoa powder, brown sugar, granulated sugar and cornstarch up to a simmer over medium heat, whisking often, until smooth. Stir in the chocolate and butter and return to a simmer while whisking constantly. Stir in the vanilla and salt and remove from the heat. Cool to room temperature and then chill for at least 4 hours before using.
Salted Caramel, Brownie Trifle - Gemma's Bigger Bolder Baking Ep 4 - Gemma Stafford
SUBSCRIBE HERE:
PRINT & SHARE the recipe:
JUST RELEASED! Butter Pecan Ice Cream Cake:
Hi Bold Bakers! It's Gemma with a favorite over-the-top recipe that I hope you'll love--my decadent Trifle recipe. It's layers of homemade salted caramel sauce, fudge brownies, caramel mousse, whipped cream & a rich chocolate sauce. I like to make mine in a giant glass Trifle dish but you can make it as big and bold as you'd like. Enjoy! And let me know if there are any bold baking ideas you'd like to see on Bigger Bolder Baking!
FOLLOW ME HERE, FELLOW BOLD BAKERS
PINTEREST
TWITTER
FACEBOOK
INSTAGRAM
FULL RECIPE BELOW:
FUDGE BROWNIE, SALTED CARAMEL TRIFLE
INGREDIENTS
FUDGE BROWNIE
4 Tbsp cold and unsalted butter
10 oz Good quality chocolate (72% cocoa solids)
1 1/2 Cups Firmly packed brown sugar
4 Whole Eggs, beaten lightly
2 tsp vanilla extract
1 1/2 Cups A.p flour
1/2 tsp Kosher salt
SALTED CARAMEL SAUCE
1 cup granulated sugar
Enough water to cover the sugar
6 Tablespoons (90g) unsalted butter, cut up into 6 pieces*
1/2 cup heavy cream
1/2 teaspoon salt
SALTED CARAMEL MOUSSE
1 cup Salted Caramel Sauce (above recipe)
2 Tblsp granulated sugar
2 packs (1 lb) Cream cheese, at room temperature
3 cups heavy cream, cold
CHOCOLATE SAUCE
8 ounces semisweet or bittersweet chocolate (I like 72 percent cacao)
1 cup heavy cream
METHOD
First layer to make is the fudge Brownies:
1. Preheat the oven to 350oF. Grease and line a 13x9 inch baking pan
2. Combine the butter, chocolate and sugar in medium saucepan; stir over medium heat until smooth. Set aside and allow to cool down.
3. Stir in the eggs, vanilla, flour and salt
4. Pour Brownie mix into the prepared tin and bake for 25 minutes. Take care not to over bake or they can be dry, and not fudgy
5. When baked, set aside to go cold until needed
6. The brownies freeze really well if you don't eat them all at once
For the Salted Caramel Sauce:
1. Heat granulated sugar in a medium saucepan over medium heat, stirring constantly with a rubber spatula.
2. Sugar will form clumps and eventually melt into a thick brown, amber-colored liquid as you continue to stir. Be careful not to burn.
3. Once sugar is completely melted, immediately add the butter. Be careful in this step because the caramel will bubble rapidly when the butter is added.
4. Stir the butter into the caramel until it is completely melted, about 2-3 minutes.
5. Very slowly, drizzle in 1/2 cup of heavy cream. Since the heavy cream is colder than the caramel, the mixture will rapidly bubble and/or splatter when added.
6. Allow the mixture to boil for 1 minute. It will rise in the pan as it boils.
7. Remove from heat and stir in 1 teaspoon of salt. Allow to cool down before using.
SALTED CARAMEL MOUSSE
1. Transfer cream cheese into Kitchen mixer. Beat at medium-high speed until smooth and no lumps, about 4 minutes.
2. Add in the reserved salted caramel sauce and sugar. Continue to beat on high until fluffy, another 3 minutes., the more air the better your mousse will be.
3. Whip the cream until soft peaks form. Divide the cream in half, half for the mousse and other half for cream layers.
4. Fold ½ whipped cream into the cream cheese mixture. Place in fridge until needed. Taste a spoonful so you know what you have to look forward to.
5. Place the other bowl of cream in the fridge until assembly of the trifle.
CHOCOLATE SAUCE
1. Heat the cream
2. Pour over the chopped chocolate and whisk until smooth. Set aside.
ASSEMBLING THE TRIFLE!!!
1. In a large trifle dish (or a big glass bowl) crumble in your fudge brownie. Leave some bits chunky so you have nice chewy texture to match the soft mousse and cream.
2. Next, spoon over the Salted Caramel sauce to moisten the brownie.
3. Scoop in a large spoonful of the Salted Caramel Mousse and move it around to reach the edges
4. Drizzle the rich Chocolate Sauce over the Salted Caramel Mousse layer
5. Lastly spoon on the whipped cream layer all the way to the edges.
6. Repeat the layers again from the start: Crumbled Brownie, Caramel Sauce, Caramel Mousse, Chocolate sauce, Whipped Cream.
7. To finish I crumble some brownie crumbs and drizzle over the gorgeous sauces.
8. Dig deep down to enjoy all your lovely layers together. Mix it up and try your own twist on layers using your favorite flavors.
Delicious, Rich, Chocolate Trifle Recipe
#dessertrecipes #chocolatetrifle #chocolatedesserts #triflerecipes
super rich super yummy chocolate layered trifle dessert!
Ingredients: (I baked my own using the Betty Crocker mixes)
Chocolate Cake (crumbled)
Brownie Chunks (crumbled)
Chocolate Mousse (can substitute chocolate pudding)
Chopped up Score bar (or toffee bits)
Whip Cream or Cool Whip
(any additional garnish i.e. fruit, nuts, etc.)
Instagram: @creativelifesab
Twitter: creativelifesab
Pinterest: creativelifesab
Chocolate Pudding Trifle Dessert
This Chocolate Pudding Trifle combines tender chocolate cake layered with creamy chocolate pudding and sweet fresh whipped topping then sprinkled with chocolate cookies. Chocolate Trifle is an easy delicious chocolate dessert that is a great make-ahead recipe that chocolate lovers will crave. See the full recipe at
Chocolate Trifle | Southern Living
This dessert is so rich and looks so elegant, your holiday guests will think you spent all afternoon stirring the pudding and making brownies from scratch.
Get the recipe:
Ingredients:
1 (19.8-ounce) package fudge brownie mix; 1/2 cup Kahlua or other coffee-flavored liqueur (can be substituted with coffee and sugar; see recipe); 3 (3.9-ounce) packages chocolate instant pudding mix; 1 (12-ounce) container frozen whipped topping, thawed; 6 (1.4-ounce) English toffee-flavored candy bars, crushed
Want to see more Southern Living videos? Subscribe to our channel! -
In 1966, Southern Living was created to highlight the beauty and culture of the growing South. In the decades since its inception, Southern Living, published monthly, has become one of the largest lifestyle magazines in the country. With characteristic Southern hospitality, Southern Living is committed to sharing the region we love with our readers, no matter where they may live.
Subscribe to Southern Living Magazine:
Like us on Facebook:
Follow us on Pinterest:
Follow us on Twitter:
Follow us on Google+:
Epic Chocolate Salted Caramel Trifle | Cupcake Jemma
Behold the almighty Trifle! The trifle to beat all Trifles. The Trifle that will W-O-W your family this Christmas.
After experiencing the stress and anxiety of being on the SortedFood Pass it On challenge in which Sally and Jemma helped to create (we are not taking any responsibility) a terrible trifle style dessert they have taken it upon themselves to give you guys the BEST Trifle ever known to man. This Trifle consists of Bourbon soaked Chocolate Sponge, Salted Caramel Creme Diplomat, Chocolate Custard, Chocolate Brownie, Caramel Cornflake Crunch and even more Salted Caramel.
It really is one hell of a masterpiece. You can find the ingredients list for each component down below but if you want the full download-able pdf which photos and instructions then join our Bake Club over on Patreon:
----------------------
CHOCOLATE CAKE
9” cake tin. Preheat oven to 150C fan assisted (170C non fan)
150ml buttermilk
150ml cooled down coffee
130ml veg oil
2 eggs
215g plain flour
240g caster sugar
40g cocoa powder
¾ tsp bicarbonate of soda
½ tsp salt
SALTED CARAMEL CREME
DIPLOMAT
- Saucepan
150g caster sugar
1 egg
3 egg yolks
3 tbsp cornflour
120ml double cream
480ml milk
1 tsp salt
1 tbsp vanilla
45g of cold butter
Double cream - same amount
as creme patissiere
BROWNIE
- 10” square tin. Preheat oven to 170C fan assisted (190C non fan)
165g 70% chocolate
165g butter
330g caster sugar
3 eggs
120g plain flour
45g cocoa powder
½ tsp baking powder
½ tsp salt
CHOCOLATE CUSTARD
Saucepan
600ml milk
4 egg yolks
2 tbsp caster sugar
1 tbsp cornflour
1/2 tsp salt
150g 70% chocolate
CARAMEL CORNFLAKES
Saucepan
300g caster sugar
200g double cream
1 tsp vanilla
1.5 tsp salt
100g cold cubed butter
140g cornflakes
SALTED CARAMEL SAUCE
- Saucepan
220g caster sugar
120ml water
245 ml double cream
1 tsp vanilla
1 tsp salt
----------------------
BAKE CLUB:
BAKE AT HOME KITS AND MERCH!:
SUBSCRIBE FOR WEEKLY VIDS:
MORE CAKE:
MY INSTAGRAM: @cupcakejemma
CAKESTAGRAM: @crumbsanddoilies