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Chocolate Nut Trifle

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Servings 24 trifles

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.