These professional looking and tasting Chocolate Nut Trifles are the perfect addition to any dessert table.
We used a simple plastic trifle cup, but you can experimnet with all different ones as well, as there are so many mini plastic and glass dishes available. We do not suggest making this dessert too big being that the recipe is very rich.
You can choose between two different methods to assemble these trifles.
The cake and creams can be frozen and you can assemble the trifles on another day if you prefer.
Trifles freeze beautifully.
*For more trifle recipes check out blueberry-custard-trifle , tri-color-fruit-trifle and fruity-trifle-spread
Photography by Dan Engongoro
This Article by EstherO. originally appeared in Mishpacha Magazine.
Chocolate Nut Trifle
Ingredients
Cake:
- 7 eggs
- 1 cup sugar
- ⅔ cup flour
- 1 tsp baking powder
- 2 tbsp cocoa
- 1 tbsp oil
- 1½ cup freshly ground walnuts
Nut Cream:
- 4 oz. toasted slivered almonds
- 2 eggs
- 2 sticks margarine
- 1 vanilla sugar
- ½ box confectioners sugar
Chocolate Cream:
- 1 cup confectioners sugar
- 1½ sticks margarine
- 2 egg yolks
- 1 whole egg
- 1 vanilla sugar
- 7½ oz. chocolate
- 2 tbsp cocoa
- 1 tbsp coffee
- ½ cup boiling water
Instructions
Cake:
- 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 the batter 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:
- Grind the nuts in a food processor.
- Place eggs, sugar and margarine in the bowl of your electric mixer and beat for approximately 5 minutes.
- Add roasted ground nuts.
Chocolate Cream:
- Cream eggs, sugar and margarine in the bowl of your electric mixer.
- Melt remaining ingredients in double boiler or microwave.
- Add melted chocolate mixture to cream mixture and mix well.
How to assemble the Trifles:
Method 1:
- Use 1 trifle cup as your “cookie cutter to cut out round pieces of the cake.
- Press one layer of cake into the bottom of the trifle.
- Spread a thin layer of chocolate cream on the cake-freeze
- Spread a layer of nut cream-freeze
- Spread another thin layer of chocolate cream on top of the nut layer.
- Place a piece of cake on top of the chocolate cream-freeze
- Spread a thin layer of chocolate cream over the cake.
- Fill a pastry bag with chocolate 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.
Method 2:
- Cut the cake in half.
- Spread a thin layer of chocolate cream on one half of the cake –freeze.
- Spread a thin layer of nut cream on top of the chocolate layer-freeze
- Spread another thin layer of chocolate cream on top of the nut layer
- Place the other half of cake on top. Add another thin layer of chocolate cream and freeze till solid.
- Use a cookie cutter slightly smaller than the size of the trifle cup to cut the cake.
- Place cake in trifle cups.
- Fill a pastry bag with chocolate cream and pipe around the rim of trifle cup. Arrange 5 slivered almonds on top to form a flower.
- Pipe a small star in the center of the almonds.
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