Black forest trifle

Ingredients

2 x 415g cans stoneless black cherries in syrup

1 1/2 tablespoons boiling water

2 teaspoons powdered gelatine

500g bought chocolate cake (see note)

1/4 cup brandy (optional)

2/3 cup cornflour

2/3 cup caster sugar

21/2 cups milk

200g dark chocolate

2 x 250g packets cream cheese, softened

300ml thickened cream

1/2 cup dry-roasted hazelnuts, chopped

Method

Step 1

Drain cherries, reserving 1 1/2 cups syrup in a bowl. Place boiling water in a heatproof jug. Sprinkle over gelatine. Stir until dissolved. Stir mixture into syrup.

Step 2

Remove and discard icing from cake. Cut cake into 3cm pieces. Arrange over base of a 6cm-deep, 22cm x 30cm (base) dish. Sprinkle brandy over cake (if using). Spoon over syrup mixture. Top with cherries. Refrigerate for 30 minutes or until set.

Step 3

Meanwhile, combine cornflour and half the sugar in a saucepan. Gradually stir in milk until smooth. Place over medium heat. Cook, stirring, for 5 minutes or until mixture boils and thickens. Remove from heat. Roughly chop half the chocolate. Stir chopped chocolate into cornflour mixture until melted. Pour over cherries. Set aside for 15 minutes.

Step 4

Using an electric mixer, beat cheese and remaining sugar until smooth. Add cream. Beat to combine. Spread cream mixture over chocolate mixture. Cover. Refrigerate for 4 to 6 hours or until firm. Using a vegetable peeler, cut remaining chocolate into long, thin curls. Sprinkle over trifle. Top with nuts. Serve.

Notes:

We used a fresh chocolate cake from the supermarket bakery section.

Super saver: Replace hazelnuts with toasted, flaked almonds

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