Chocolate and Berry Trifle
Yields 6 portions
Enjoy with the Creation Fine Cape Vintage
Dark Chocolate Sponge Cake:
125 g butter (room temperature)
200 g white sugar
60 g cocoa
5 ml vanilla paste
280 g cake flour
15 ml baking powder
3 ml salt
150 ml milk
Preheat the oven to 180° C.
Line 2 x 20 cm cake tins.
Cream the butter and sugar till light and creamy, add the vanilla paste.
Add eggs one at a time, beating well after each addition.
Sift the dry ingredients and fold into the creamed mixture alternating with the milk.
Spoon the mixture into the cake tins and bake for 20 – 25 minutes or until skewer comes out clean.
Take out and cool down on a cooling rack.
White Chocolate Custard:
2 cups full cream milk
2 cups cream
5 egg yolks
1/3 cup castor sugar
190 g white chocolate
2 tbsp corn flour
Place milk and cream in a saucepan over medium heat till hot but not boiling.
Whisk egg yolks, corn flour and sugar together in a heat-proof bowl. Gradually whisk in hot milk mixture, return to saucepan.
Add the white chocolate, stirring the mixture over medium heat until mixture turns thick or coat the back of a wooden spoon.
450 ml strawberry pulp or juice
15 g gelatine powder
Boil the juice or pulp and add the gelatine.
Mix well and place in the fridge to set.
Berries for Plating:
250 g strawberries – halved
75 g pomegranates
250 g blueberries
250 g raspberries
Layer the cake, jelly and white chocolate custard.
Garnish with the berries and some chocolate shavings.