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Black Forest Trifles Recipe

Brownies: Preheat oven to 325 degrees F (165 degrees C) and place rack in center of oven. Butter and flour an 8 inch (20 cm) square baking pan. 

Melt the chocolate and butter in a stainless steel bowl placed over a saucepan of simmering water. Remove from heat and stir in the sugar. Then stir in the vanilla extract and eggs. Finally, add the flour and salt.

Pour into the prepared pan and bake for about 30 minutes, or until a toothpick inserted in the center comes out clean. Remove from oven and let cool on a wire rack. When cooled, cut into 16 brownies.

Cherries: To make a sauce, drain the cherries, reserving the liquid. Place the liquid in a small saucepan, along with the Kirsch and sugar, and simmer for about five minutes or until the sauce is syrupy. Remove from heat and add the drained cherries. Let cool before making the trifles.

Whipped Cream: In the bowl of your electric mixer, or with a hand mixer, whip the cream, sugar, and vanilla extract until stiff peaks form.

To Assemble the Trifles: Take the brownies and cut them into small bite-sized pieces. Place a small handful of brownie pieces (about one brownie) in the bottom of each trifle glass. Next, place a spoonful of the cherries, and their juices, on top of the brownies. Place a large dollop of the whipped cream on top of the cherries. Repeat the layers, starting with the brownies. Cover and refrigerate for 4 to 24 hours to allow the flavors to mingle.

Just before serving sprinkle each trifle with grated or shaved chocolate and top with a cherry.

Makes 8 - 1 cup (240 ml) servings.

Brownies:

2 ounces (60 grams) unsweetened chocolate, coarsely chopped

1/2 cup (113 grams) unsalted butter, cut into pieces

1 cup (200 grams) granulated white sugar

2 large eggs

1/2 teaspoon pure vanilla extract

1/4 cup (35 grams) all-purpose flour

1/4 teaspoon salt

Cherries:

24 ounce (680 grams) jar of Morello Cherries in syrup

2 tablespoons Kirsch or Cherry Brandy

2 tablespoons (30 grams) white sugar

Whipped Cream:

1 1/2 cups (360 ml) heavy cream

1 1/2 tablespoons (25 grams) white sugar

1/4 teaspoon pure vanilla extract