Black Forest Trifle Slices
Ingredients
For the chocolate cake:
- 65 g butter
- 60g castor sugar
- 100 g dark chocolate, finely chopped
- 60 ml (1⁄4 cup) almond flour
- 35 g cocoa powder + extra, to dust
- 2 eggs
- 60 ml (1⁄4 cup) chocolate chips
- 45 ml (3 tbsp) hazelnuts, toasted
For the chocolate sauce:
- 125 ml (1⁄2 cup) fresh cream
- 100 g dark chocolate, finely chopped
- 250 ml (1 cup) fresh cream
- 15 ml (1 tbsp) castor sugar
- 160 g cherries, to serve
- fresh mint, to garnish (optional)
Instructions
1. For the chocolate cake, preheat the oven to 150°C. Line a 18cm x 18cm baking tin with some baking paper. Melt the butter, chocolate, and sugar in a double boiler (do not allow the water to touch the bottom of the bowl). Remove from heat and whisk in the almond flour, cocoa, and eggs until smooth. Fold in the chocolate chips and hazelnuts, pour into the lined tin and bake until firm, 15 – 20 minutes. Allow the cake to cool in the tin then cut into 4 squares.
2. For the chocolate sauce, heat the cream and chocolate in a saucepan over very low heat until smooth. Allow it to cool until slightly thickened.
3. Whisk the cream and sugar together until stiff.
4. To assemble the trifles, place a slice of cake on each serving plate. Spoon some whipped cream on top and add a generous drizzle of the sauce. Scatter a few cherries on top and garnish with fresh mint, if desired.