![]() ![]() You can layer them into minis or individual portions, you can use a trifle bowl, or a big clear plastic or glass bowl. I’ll take you through each layer and show you just how simple and fun my Black Forest Trifle is to make. In fact, I have a neighbor that is from Germany and she gave it two thumbs up. I didn’t use sour cherries and there’s no alcohol in my trifle but each layer mimics the flavors of Black Forest cake and I’m here for it. That area is known for its sour cherries and kirschwasser, which is a liquer made from the cherries. What’s not to love about layers of chocolate cake, homemade dark cherry compote, fresh whipped cream and mini chocolate chips?īlack Forest Cake originates from Germany and specifically the “Black Forest” region in the southwest. Oh, and the most important thing? It was insanely delicous. Isn’t she gorgeous?!? My Black Forest Trifle was so much fun to create and to photograph. Thank goodness cherries are plentiful everywhere else because I really wanted to make this Black Forest Trifle that I’ve had floating in my head for a while. I mean, my town’s yearly 4th of July celebration is called “Cherry Days.” I have a gigantic Bing cherry tree in my backyard but it didn’t do well with this year’s drought. And then devour.It’s cherry season here in Northern Utah! Dark, sweet cherries grow so well here and we are kind of obsessed. I don’t normally like cream, but its velvety smooth texture along with all the other components just make this dessert out of this world. The cherries cut through the sweetness of the custard and then there’s the rich element from the cake and then the cream. The combination of the chocolate, cake, cherries and cream is utterly divine. You can use chocolate shavings if you want, but I quite like the link to the layers below. I kept the cream plain and just whipped it, and I crumbled a little piece of cake to use as a garnish on the top. I bought some really nice Madagascan Vanilla custard with flecks of vanilla, then warmed it up with some good quality milk chocolate until the chocolate had melted down and created a custard so delicious I just wanted to get a straw and drink it. You can use any plain chocolate cake you have leftover, or buy one, or use chunks of brownie it’s up to you, just make sure it’s gorgeously chocolatey. To build these trifles I started with chunks of rich chocolate cake, then fresh, juicy cherries (you put the kirsch on at this point) then cream, more cake, luscious, thick chocolate custard, more cherries, more cream and then a cherry on top. Because glasses aren’t only for drinking out of. So, then I decided to make individual sized trifles in cute rounded glasses. I’m that person who spends an hour walking round the same few aisles in a store, looking at the same few bowls unable to decide which one I want, then deciding I don’t want any of them because they are not like I imagined in my head. Originally I was going to make a big trifle, but then I couldn’t find the right bowl… Then I’ll continue making a million other things.īack to these trifles. He raved about these so much and begged me to make them again even though he doesn’t really like chocolate, so I figure they really must be that good and I’ve promised* him I’ll make them again. ![]() The man doesn’t even remember what he ate for dinner last night, so that really doesn’t help. They are all delicious… but that one thing… please make it again” #foodbloggerproblem number 3485968676: never making anything twice because you have so many other things to make and it’s your job, so like, nobody wants the same recipe every week.Īnd I’m frequently moaned at by OH because I didn’t “make that thing that was really delicious again” I’m just like “WHAT THING?! I MAKE HUNDREDS OF DELICIOUS THINGS!”Īnd he’s like “Yeah, I know. I knew I didn’t want to make a traditional cake, so I had a brainstorm back in February and then, of course, I got side tracked by a million other divine desserts I just had to make. I’ve been wanting to make “something Black Forest” since Christmas. ![]() ![]() We’re just alcohol free in this house because OH is allergic and I am on a crazy amount of medication that would make me super ill if mixed with alcohol. With optional kirsch of course… Although to most of you it won’t be optional which is totally OK. I can’t even begin to describe to you how divine-amazing-mouthwatering-rich-delicious they are. You guyyyyyys! Today’s recipe is literally the BOMB. ![]()
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