Sift powdered sugar over trifle just before serving.
This rich trifle is reminiscent of a classic Black Forest torte, with the flavors of chocolate, cherries, and kirsch. Chocolate pudding is layered with a sweet cherry filling, kirsch-scented whipped cream, and purchased pound cake. (Or use the Classic Pound Cake recipe on page 44.) 12 to 14 servings
Pudding
⅔ cup sugar
¼ cup cornstarch
2 tablespoons natural unsweetened cocoa powder
6 large egg yolks
3 cups whole milk
8 ounces bittersweet or semisweet chocolate (do not exceed 61% cacao), chopped
Filling
2 16-ounce packages frozen pitted dark sweet cherries, thawed, juices reserved
¾ cup dried tart cherries
½ cup sugar
½ cup plus 2 tablespoons kirsch (clear cherry brandy)
1 tablespoon cornstarch
Whipped Cream
2 cups chilled heavy whipping cream
2 tablespoons sugar
2 tablespoons kirsch (clear cherry brandy)
Trifle Assembly
12 (about) ¾- to 1-inch-thick slices pound cake (cut from two 10.75-ounce pound cakes), each slice cut into 4 stripsChocolate curls
PUDDING: Whisk sugar, cornstarch, and cocoa in heavy large saucepan to blend. Whisk in egg yolks until well blended; gradually whisk in milk. Whisk over medium-high heat until mixture thickens and comes to boil, about 5 minutes. Remove from heat. Add chocolate and stir until chocolate melts and mixture is smooth. Transfer pudding to bowl. Chill until cool, stirring occasionally, about 1 hour.
DO AHEAD: Can be made up to 1 day ahead. When cool, press plastic wrap directly onto surface of pudding, then chill.
FILLING: Combine sweet cherries with juices, dried cherries, sugar, and ½ cup kirsch in large saucepan; simmer over medium heat until dried cherries are slightly plumped, stirring often, about 10 minutes. Stir remaining 2 tablespoons kirsch and cornstarch in small bowl to blend. Add cornstarch mixture to cherry mixture; bring to boil. Transfer to bowl and chill until cool, stirring occasionally, about 45 minutes.
DO AHEAD: Can be made 1 day ahead. When cool, cover with plastic and chill.
WHIPPED CREAM: Whip cream, sugar, and kirsch in large bowl until very soft peaks form.
TRIFLE ASSEMBLY: Line bottom of 14-cup trifle bowl with single layer of cake strips. Spoon ⅓ cherry filling (about 1⅓ cups) over cake. Spoon ⅓ chocolate pudding (about 1⅓ cups) evenly over cherry filling. Carefully spread 1 cup whipped cream over pudding. Repeat layering two times, ending with all remaining whipped cream (there will be more than 1 cup). Chill until set, at least 3 hours or overnight. Garnish with chocolate curls and serve.
There is amazing depth of flavor in these easy chocolate soufflés. The secret? A touch of brandy and a spoonful of espresso powder. A luscious white chocolate whipped cream goes on top. Makes 4
3 tablespoons water
1 tablespoon instant espresso powder or instant coffee powder
5 ounces bittersweet or semisweet chocolate (do not exceed 61% cacao), chopped
1 tablespoon brandy
3 large egg yolks
4 large egg whites, room temperature
2½ tablespoons sugarPowdered sugarWhite Chocolate Cream (see recipe)
Butter four ⅔-cup soufflé dishes; coat with sugar. Stir 3 tablespoons water and espresso powder in heavy small saucepan until espresso powder dissolves. Add chocolate and brandy. Stir over low heat until mixture is smooth. Remove from heat. Whisk in egg yolks. Cool to room temperature.
Beat egg whites in large bowl until foamy. Gradually add 2½ tablespoons sugar and beat until medium-firm peaks form. Fold chocolate mixture into whites. Divide among soufflé dishes. Place dishes on baking sheet.
DO AHEAD: Can be made 2 hours ahead. Let stand uncovered at room temperature.
Preheat oven to 400°F. Bake soufflés until puffed but still moist in center, about 14 minutes. Sift powdered sugar over soufflés. Serve immediately, passing White Chocolate Cream separately.Technique Tip: Soufflé SecretsAs impressive as they are, soufflés are remarkably easy to make, provided you master the most important steps: beating the egg whites to firm, glossy peaks, then folding the beaten egg whites into the soufflé base. The fluffy whites are what give soufflés a lift, so you don’t want to deflate them too much. To achieve this, first fold in just a quarter of the whites. This lightens the heavy base. Then gently fold in the rest of the egg whites by drawing your spatula through the whites and down into the base.
Whipped cream is even better when it’s combined with melted white chocolate. Serve any extra cream with whole fresh strawberries. Makes about 1 cup
2 ounces high-quality white chocolate (such as Lindt or Perugina), chopped
½ cup chilled heavy whipping cream
Stir chocolate in top of double boiler set over simmering water until melted and smooth. Remove from over water. Let stand until cool but not set. Beat cream in medium bowl until firm peaks form. Stir half of cream into cooled chocolate; fold in remaining cream.
DO AHEAD: Can be made 4 hours ahead. Cover; chill.
What Makes a Soufflé?Soufflés are created from two elements: an intensely flavored base (which can often be made ahead of time) plus beaten egg whites, which are folded into the base before baking. Some bases are thickened with a roux (flour cooked with butter), others with egg yolks and sugar. Some are made with a pastry cream, and others with an intensely sweet jam-like base. The magic begins when the beaten egg whites are folded in, and then, in the heat of the oven, the air in those tiny bubbles expands, causing the soufflés to rise dramatically.
To serve the soufflés in the classic tradition, use a small spoon to break open the soft center of the soufflé, then pour a little sauce into the indentation. Pass the remaining sauce alongside. Makes 8
5 ounces bittersweet or semisweet chocolate (do not exceed 61% cacao), chopped
1 tablespoon unsalted butter
¼ cup plus 3 tablespoons sugar
2 tablespoons unbleached all purpose flour
1 teaspoon natural unsweetened cocoa powder
¾ cup whole milk
¼ teaspoon vanilla extract
4 large egg yolks
5 large egg whites, room temperature
¼ teaspoon coarse kosher saltCardamom Crème Anglaise (see recipe)
Place chocolate and butter in medium bowl. Whisk ¼ cup sugar, flour, and cocoa in small bowl. Bring milk and vanilla to boil in heavy small saucepan. Gradually whisk hot milk mixture into sugar mixture to blend. Return mixture to same saucepan. Cook over medium-high heat until thick paste forms, stirring constantly, about 2 minutes. Scrape mixture into bowl with chocolate and butter; stir until chocolate is melted (mixture may look curdled). Add egg yolks and whisk until mixture looks shiny and creamy.