A Fresh Cranberry and Semisweet Chocolate Trifle
Keys: Desserts Berry Berries
Yield: 10
Ingredients:
1/2 lb unsalted butter at room temperature
1 1/2 cup all-purpose flour
1 1/4 cup sugar
4 lrg eggs
1/2 cup cocoa powder
1 tsp baking powder
1 pch salt
1 tsp pure vanilla extract
2 x recipes Fresh Cranberry Compote II (see recipe)
1 x recipe Chocolate Pastry Cream (see recipe)
1 cup heavy cream whipped
Chocolate shavings for garnish
Method:
Preheat the oven to 350 degrees. Butter and flour a 9- by 5- by 3-inch
loaf pan.
In the bowl of an electric mixer, combine the remaining butter and
sugar. On medium speed, cream the mixture until smooth. Add the eggs,
one at a time and beat until smooth.
Sift the remaining flour, cocoa powder, baking powder, and salt. Add one
third of the flour mixture to the creamed mixture at a time, beating
after each addition. Add the vanilla and mix well.
Pour the batter into the prepared pan and bake until it springs back
when touched, about 50 minutes. Remove from the oven and cool slightly
in the pan. Remove from the pan and cool completely on a wire rack.
Slice the cake into 1/2-inch slices.
To assemble, spread 1 cup of the Chocolate Pastry Cream over the bottom
of a large, deep glass trifle bowl. Top the cream filling with some of
the chocolate pound cake. Spoon some of the Cranberry Compote over the
cake. Spread 2 cups of the Chocolate Pastry cream over the cranberries.
Spread the whipped cream over the top and garnish with chocolate
savings. Spoon the trifle into individual serving plates and serve.
This recipe yields 10 to 12 servings.
I'm in my own little world, but thats ok everybody knows me here
Angelique
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