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Lush and rich Black Forest trifle

Black forest gateau is a real kitch retro kind of thing that comes into fashion and goes again, but the pairing of chocolate and cherries macerated in kirsch is hard to beat. Instead of a sponge base I have used my gluten free brownie recipe which goes really well layered up with rich chocolate mousse, cherries & Riverford Dairy’s unctuous crème fraîche. Just in keeping with the 70’s vibe I finish it with a Cadburys flake. Bon appétit!


For the brownie

Step 1 Melt the butter and chocolate together in a bowl over simmering water

Step 2 Remove from the heat and beat in the sugar, then eggs then fl our.

Step 3 Turn in to a shallow tin lined with baking parchment and bake for approximately 30 minutes at 155ºC. It should be setting but still nice and gooey in the middle. Chill overnight.

For the mousse

Step 1 Melt the chocolate, cream, sugar & brandy and mix until smooth.

Step 2 Allow to cool to approximately 40ºC before stirring in the egg yolks

Step 3 Meanwhile whisk the egg whites to stiff peak with a tiny pinch salt and sugar to help

Step 4 Fold the egg whites into the chocolate mixture by adding 1/3 of it and mixing in well first before adding the remaining 2/3rds and folding gently.

To finish

Step 1 Using individual dessert glasses if you have some, or a 175ml wine glass, put 3 cherries in the bottom followed by a couple of spoons on mousse, then brownie chunks and crème fraîche.

Step 2 Repeat the layers until you come to the rim of the glass. Keep in the refrigerator until you are ready to finish and serve with a spoon of crème fraîche, Cadbury’s flake & leaf of mint on the top

This is a recipe by
Matt Buzzo
View all my recipes
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