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About Me

Phoenix, Arizona, United States
The most important thing in my life is my family. I love my dear husband and 4 wonderful children (ages 11 through 18). I am a stay-at-home mom (my dream job!). Some of my favorite things to do include cooking (and eating!), photography, reading, piano, flute, watching my favorite TV shows, swimming, traveling, and most recently...using the rip stick with my kids. I would love to attend culinary school someday & fit my love of photography in with that somehow. My dream vacation is Italy - something I was recently blessed to experience! I'd love to return and see more of that beautiful and DELICIOUS country! My days are usually full of running kids to and from activities - scouts, sports, music and church. Sometimes I have to remind myself to breathe, but I absolutely LOVE my crazy life and the people I am lucky enough to share it with!

Thursday, April 8, 2010

BLACK FOREST TRIFLE (from Katie Lee Joel's THE COMFORT TABLE)

My grandmother's favorite cake is Black Forest, so I was thinking of her when I created this trifle. Unlike fussy desserts, trifles are actually supposed to be a little messy. It's also perfect for making ahead of time because the trifle is better after it has had some time for the layers to sink together.

For the cake:
2 cups all-purpose flour
1 1/2 cups sugar
1/2 cup cocoa powder plus 2 tablespoons
1 1/2 teaspoons baking soda
1/4 teaspoon baking powder
1/2 teaspoon kosher salt
1/2 cup canola oil
2 cups buttermilk
2 teaspoons pure vanilla extract

For the chocolate pudding:
1 cup sugar
1/2 cup all-purpose flour
1 cup cocoa powder
1/2 teaspoon kosher salt
1 quart reduced-fat milk
3 large egg yolks, lightly beaten
2 teaspoons pure vanilla extract
For the whipped cream
2 cups heavy whipping cream
1/2 cup sugar
1 teaspoon pure vanilla extract

For the trifle:
Two 15-ounce cans pitted cherries, drained

FOR THE CAKE
Preheat the oven to 3500 F. Grease and flour a 13 by 9-inch baking pan. In a large bowl, sift together the flour, sugar, cocoa, baking soda, baking powder, and salt Add the oil, buttermilk, and vanilla. Stir until just combined. Pour into the pan and bake until a toothpick comes out clean, about 40 minutes. Cool the cake
completely. Crumble the cake into medium chunks, cover, and set aside.

FOR THE CHOCOLATE PUDDING
While the cake is baking, in a large saucepan over medium heat, combine the sugar, flour, cocoa, and salt,
and mix well. Whisk in the milk. Stir constantly with a wooden spoon while the mixture comes up to a low boil and becomes thick, 7 to 9 minutes. Reduce the heat to very low. Stir a couple of tablespoons of the hot mixture into the egg yolks. Stir the egg yolks back into the hot mixture. Stir constantly until the mixture is thickened tothe consistency of pudding, 3 to 4 minutes. Remove from the heat and stir in the vanilla. Cover with plastic wrap to prevent skin from forming and let cool.

FOR THE WHIPPED CREAM Using an electric mixer on high speed, beat the cream, sugar, and vanilla until stiff peaks form.

TO ASSEMBLE THE TRIFLE Put half of the cake crumbles in the bottom of a trifle dish. Top with half of the pudding. Layer with half of the cherries. Top with half the whipped cream. Repeat with remaining cake, pudding, cherries, and whipped cream. Save a few cherries or cake crumbs to garnish the top layer. Cover with plastic wrap and refrigerate for at least 2 hours, up to one day, until ready to serve.

YIELD: 6 TO 8 SERVINGS
PREP TIME: 20 MINUTES
INACTIVE PREP TIME: 2 HOURS TO 1 DAY
COOK TIME: 55 MINUTES

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