Choc-Cherry Brownie Trifle

by Lisa Goldberg

on Dec 18

This dessert screams festive! With chocolate and cherry flavours this layered trifle is a real winner. Just like a black forest cake with super-fudgy brownie layers.

INGREDIENTS:

1 1/2 x 670g jars sour morello cherries, well drained on paper towel
370g jar cherry conserve
300g dark cooking chocolate, finely chopped
70g unsalted butter
1L ctn Bulla Thickened Cream
2 tablespoons Frangelico (optional)
2 x 250g ctns mascarpone
1 teaspoon vanilla bean paste
60g (1/3 cup) icing sugar mixture
150g dark choc melts
2 x 200ml ctns Bulla Dollop Thickened Cream, lightly whipped

BROWNIES

600g dark cooking chocolate, finely chopped
500g unsalted butter, chopped
6 eggs
4 egg yolks
745g (3 1/2 cups) caster sugar
300g (2 cups) plain flour
95g (1 cup) cocoa powder

METHOD:

Step 1

To make the brownies, preheat the oven to 160C/140C fan forced. Grease two round 20cm (base measurement) cake pans with butter. Line bases with baking paper. Place 300g chocolate and 250g butter in a large microwave-safe bowl. Microwave on High, stirring every minute, until melted. Set aside for 5 minutes to cool slightly.
Step 2

Whisk 3 eggs and 2 egg yolks into the chocolate mixture until combined. Add 1 3/4 cups sugar, 1 cup flour and 1/2 cup cocoa. Whisk until combined. Divide between pans. Bake for 35-40 minutes or until a skewer inserted in brownies comes out clean. Set aside for 20 minutes to cool slightly. Transfer to a wire rack to cool completely. Repeat with remaining chocolate, butter, eggs, yolks, sugar, flour and cocoa to make 2 more brownies.
Step 3

Combine cherries and cherry conserve in a bowl and set aside. Place chocolate, butter and 3⁄4 cup thickened cream in a small microwave-safe bowl and microwave on Medium, stirring every minute, until melted and smooth. Stir in the Frangelico, if using. Set aside to cool slightly.
Step 4

Use electric beaters to beat mascarpone, vanilla, icing sugar and remaining thickened cream in a bowl. Divide into 3 even portions.
Step 5

Turn an 18cm diameter, 20cm high, 4.25L straight-sided glass bowl or vase upside down over a brownie. Press firmly to make an indent. Use a small sharp knife to cut around the indent to trim brownie to fit. Repeat with remaining brownies. Clean bowl.
Step 6

Press one brownie layer into base of trifle bowl. Place the chocolate ganache in a snap-lock bag. Snip the end. Drizzle some ganache around edge and surface of brownie, leaving parts exposed. Place one portion of cream mixture in a large piping bag fitted with a 1-2cm plain nozzle. Pipe half the cream over ganache to cover. Spoon over one-third of cherry mixture. Top with remaining cream mixture from piping bag.
Step 7

Cut 2 of the remaining brownies in half to make semicircles (this makes it easier to place them in the bowl). Place 2 brownie halves on cream layer. Repeat layering with chocolate ganache, cream, cherry mixture and brownie halves. Finish with the whole brownie. Top with the remaining ganache. Place in the fridge for 4 hours to set.
Step 8

Meanwhile, line a baking tray with baking paper. Place choc melts in a microwave-safe bowl. Microwave on Medium, stirring every minute, until melted. Set aside for 5 minutes to cool slightly. Spoon into a piping bag and pipe small trees onto the paper, with thick stumps to ensure they stand up once set. Set aside to set. (Place in fridge if hot.)
Step 9

Remove the trifle from the fridge about 10 minutes before serving. Top with dollop cream and decorate with chocolate trees.