Chocolate Caramel Trifle
Chocolate Caramel Trifle
Ingredients for Cake:
- Butter 1/2 cup
- Flour 1-1/2 cups
- Chocolate 4 oz
- Caster sugar 1 cup
- Eggs 2
- Vanilla essence 1 tsp
- Baking soda 3/4 tsp
- Salt 1/2 tsp
- Milk 3/4 cup
To drizzle:
- Chocolate sauce as required
- Strawberries 1 cup
- Caramel Pastry Cream
Ingredients for CPC:
Method:
- For the caramel pastry cream, melt sugar in a pan until amber-colored. Pour onto a steel lid and let cool to room temperature. Let chill for a while and then grind into a fine caramel powder. Combine milk and caramel powder in a pan; stir over medium heat just until caramel is dissolved, it will form lumps, then melt; do not boil. Set aside. Beat egg yolks. Add corn flour and whisk until smooth. Pour about 1/2 cup of the hot milk mixture into yolks and whisk until blended, then whisk yolk mixture into pan and stir over medium heat just until mixture boils and thickens, 3 to 4 minutes. Rub pastry cream through a fine strainer set over a bowl; discard residue. Cover pastry cream and chill about 1 hour, or put bowl in ice water and stir until cool. Gently stir the whipped cream into the cool pastry cream.
- For the cake, beat 1/2 cup butter and the sugar until fluffy. Add eggs and vanilla and beat until well blended. Stir in 3 oz of melted chocolate. In another bowl, mix 1-1/2 cups flour, baking soda, and salt. Add flour mixture and milk to butter mixture, beat until well blended. Scrape batter into prepared pan and spread level. Bake at 180 degrees C or until cake is done about 40 minutes. Let cake cool to room temperature in pan on a rack. Cut cake into 1 inch cubes. Layer a half the cubes in the bottom of a trifle bowl. Drizzle chocolate sauce over cake. Spoon half of the caramel pastry cream over cake and spread level. Repeat to make two more layers each of cake, chocolate sauce and pastry cream, ending with pastry cream. Cover and chill. Finely chop remaining 1 oz chocolate. Arrange strawberries on trifle and serve.
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