Chocolate Raspberry Trifle
There is a smart phone game called ‘chocoful’ (チョコフル) gaining popularity in Japan. I don’t own a smart phone so I don’t know in detail but the rules seem simple. Skewer three fruits each as many as possible within a time limit and you get some prizes like a toaster! Yes! I need a toaster really bad…Not! My husband, the multi-tasker, plays iPhone game or reads while watching Olympics. Honey, look! You got to watch this! Uno-tasker, me, yells with excitement. I know I saw it, my husband replay nonchalantly. How?… With your third eye?
The above paragraph has absolutely nothing to do with trifle but since I titled this post by the same name, I thought I should mention it. Anyway, I love trifle. I have a few great trifle recipes and this chocolate raspberry trifle comes out on top, just needs time, patience and planning ahead. Chilled trifle is a divine reward for your hard labor! It has a lots of calories for sure but I’m satisfied with one spoonful of this..maybe three,four, five big spoonfuls will do.
- 1/3 cup all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1/4 teaspoon baking soda
- 4 egg whites
- 1/2 cup sugar
- 4 egg yolks
- 1/2 teaspoon vanilla
- 1/3 cup sugar
- Grease and lightly flour pan. Set aside.
- Combine flour, cocoa powder and baking soda in a small bowl. Sift (do not skip this process). I sift flour on large sheet of wax paper for easy clean-up. Set aside.
- Beat egg whites in the bowl of a stand mixer with whisk attached on medium speed till soft peaks form.
- Gradually add 1/2 cup sugar. Continue to beat until peak is stiff. Transfer to large bowl and set aside. If you have room in your refrigerator, store it there.
- Beat egg yolks in the same bowl (no need to wash) at high speed until thick and lemon-colored - about 5 minutes.
- Gradually add 1/3 cup sugar until the sugar dissolves. Add vanilla and beat for an another 30 seconds or so. Pre-heat oven to 375 about this point.
- Fold egg mixture into egg whites.Sprinkle flour mixture over egg mixture, fold in gently just until combined. Spread batter evenly in the prepared pan.
- Bake from 12 to 15 minutes. Insert skewer to check doneness. Immediately loosen edges of cake and turn cake out onto a wire rack. Cool completely.
Ingredients for custard
- 4 egg yolks beaten well
- 2 cups milk, half and half or light cream
- 1/4 cup sugar
- 1/2 teaspoon of almond extract
- In a large bowl, put ice and water.
- Combine 4 egg yolks, milk (half and half or cream) and 1/4 cup sugar in a heavy medium sauce pan. Note: If you want chocolate custard add about 3 ounces of chopped chocolate pieces and add to the mixture. The chocolate custard version (picture below) I made for last Independence day.
- Cook and stir over medium heat until mixture just coats a metal spoon. Remove from heat and stir in the almond extract.
- Place pan over ice water to cool for 1 to 2 minutes, stirring constantly. Careful not to get water in the custard.
- Pour custard mixture into a bowl. Cover the custard with plastic wrap. Chill for 1 to 4 hours. Note; Put plastic wrap directly on top of custard, not like in this picture.
- 1/3 cup seedless raspberry jam
- 2 cup raspberries (if you are using frozen raspberries, thawed and drained).
- 1/4 cup toasted slivered almonds
- 4 ounces bittersweet (or semisweet) chocolate, chopped in small pieces.
- 1/3 cup cream
- 2-3 Tablespoon sugar
- A couple drops of vanilla
- Spread raspberry jam over top of chocolate sponge cake then cut into 16 rectangles.
- Arrange 4-5 of the rectangles, preserves side up on bottom of a 2-1/2 quart glass bowl.
- Sprinkle raspberries and almonds.
- Spread about 1/2 cup of custard over all.
- Sprinkle some of chopped chocolate. Repeat layers. Chill for 3 to 8 hours.
- Whip cream, sugar and vanilla and drop on top if desired.
When I saw this haystack, I started to feel that summer was on its way out. A bit lonesome.