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Chocolate Nut Trifle

Photography by Dan Engongora

Cake

Ingredients:

  • 7 eggs
  • 1 cup sugar
  • 2/3 cup flour
  • 1 tsp baking powder
  • 2 tbs cocoa
  • 1 tbs oil
  • 1 ½ cup freshly ground walnuts

Instructions:

Preheat oven to 350 degrees. Line an 11 X 17 cookie sheet with parchment paper. Separate the eggs, beat egg whites, gradually adding the sugar- beat until stiff. With mixer on low speed add remaining ingredients or fold in by hand. Pour into prepared pan. Bake 35-40 minutes or until a tester inserted near center comes out clean Freeze cake(it is easier to spread cream when cake is frozen)

Nut Cream

Ingredients:

  • 4oz almonds
  • 2 eggs
  • 2 sticks margarine
  • 1 vanilla sugar
  • ½ box confectionary sugar

Instructions:

Roast whole nuts in a 350 degree oven for 15-20 minutes Remove skin and grind in food processor. *If ground nuts are used instead of whole nuts roast with ¼ stick margarine – stirring occasionally. Cream eggs, sugar and margarine until whipped (5 minutes). Add roasted ground nuts.

 

Chocolate cream

Ingredients:

  • 1 cup confectionary sugar
  • 1 ½ stick margarine
  • 2 egg yolks.
  • 1 whole egg
  • 1 vanilla sugar
  • 7 ½ oz chocolate
  • 2 tbs cocoa
  • 1 tbs coffee
  • ½ cup boiling water

Instructions:

Cream eggs, sugar and margarine Melt rest of ingredients in double boiler or microwave Add melted chocolate mixture to cream mixture Mix Assembly:

Method 1 - Press one layer of cake into the bottom of the trifle. *Tip turn you trifle cup upside down and use as cookie cutter 2- Spread a thin layer of chocolate cream on the cake-freeze 3- Spread a layer of nut cream-freeze 4-Spread another thin layer of chocolate cream 5- Using your trifle cup as a cookie cutter, cut out another piece of cake and put on top of the chocolate cream-freeze 6-Spread chocolate cream over cake. 7-Fill a pastry bag with chocolate cream and pipe around rim of trifle cup. 8-Arrange 5 slivered almonds on top to form a flower. 9- Pipe a small star in the center of the almonds.

Method 2 - This method works well in a round trifle cup. Cut cake in half. Spread a thin layer of chocolate cream –freeze. Spread nut layer-freeze. Spread another thin layer of chocolate cream. Place the other half of cake on top. Freeze till solid. Use a round cookie cutter slightly smaller than the circumference of the trifle cup to cut cake. Place cake in trifle cups. Spread cream over cake. Fill a pastry bag with choc cream and pipe around rim of trifle cup. Arrange 5 slivered almonds on top to form a flower. Pipe a small star in the center of the almonds. Yields- approx 24 Both the nut and chocolate cream freeze very well.

*For more trifle recipes check out blueberry-custard-trifle , tri-color-fruit-trifle and fruity-trifle-spread

This Article by EstherO. originally appeared in Mishpacha Magazine.


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