Serving Size: 6
This recipe has all the components of Black Forest cake, except it’s easier to make and involves no baking. You’ll be surprised at how well the chocolate bread cubes substitute for cake pieces.
- 1 lb. fresh cherries, pitted
- ¼ C kirsch or brandy
- 1½ C chilled heavy cream
- 1½ T granulated sugar
- Shaved semi-sweet chocolate
Chocolate bread ingredients:
- 8 oz. bittersweet or semisweet chocolate pieces
- 8 oz. thick white bread, crusts removed and bread cut into 1″ cubes
- ½ C freshly brewed espresso
- 2 T kirsch
- 2 T sugar
Place pitted cherries in a large bowl, then add kirsch. Marinate for at least 30 minutes.
In the bowl of electric mixer, or with a hand mixer, whip the cream and sugar until soft peak forms.
To make the chocolate bread:
Put the chopped chocolate in a double boiler over simmering water. When the chocolate begins to melt, stir until completely smooth. Keep chocolate warm, over water, off the heat.
Arrange bread cubes in a single layer on a large rimmed baking sheet.
Pour the warm espresso into a measuring cup; stir in kirsch and sugar until sugar dissolves. Stir into the melted chocolate. Pour this mixed sauce evenly over bread cubes; stir until coated evenly. Let the bread soak in the sauce for a few minutes.
To assemble the trifles:
You will need six serving glasses or glass dishes. Using half of the bread cubes, line each glass or dish with bread. Place a spoonful of the cherries and their juices on top of the bread.
Next, place a large dollop of the whipped cream on top of the cherries. Repeat the layers again. Just before serving, sprinkle each trifle with shaved or grated chocolate and top with cherries. Best if served immediately.