Christmas is one of my favourite days of the year, as it means I get to cook a lot of food for my family. We always split up the courses between my aunts, uncles, cousins and this year we’ll be doing the appetisers and one dessert, my favourite courses! I haven’t fully decided on what dessert I’ll be making yet, but last year I made an amazing Black Forest Trifle – my first trifle ever, which I made completely gluten-free as well. It’s such an easy recipe to make, as you can have it ready in less than 30 minutes and everybody – both young and old – will simply love it!
I didn’t make it in the traditional Black Forest Gateau style, but made it into my own version, starting with a layer of homemade brownies at the bottom, then a layer of chocolate pudding, fresh red fruit (cherries, cranberries, raspberries, strawberries are all great options), finished with a thick layer of whipped cream. To make things easier on myself (considering how many people I had to make it for), I used store-bought chocolate pudding and whipped cream, so I only had to make the brownies myself.
- 125g dark chocolate
- 4 eggs (2 complete ones and 2 egg yolks)
- 110g butter
- 80g pastry flour, or gluten-free flour an 1 teaspoon of xanthan gum
- 125g caster sugar
- 700ml whipped cream (I used Avonmore Caramel Whipped Cream)
- 500g chocolate pudding (I used Alpro soy milk chocolate pudding)
- 500g red fruit (cherries, raspberries, strawberries or cranberries)
- handful of chocolate curls, or half a bar of dark chocolate
Preheat your oven to 210°C.
Break the chocolate apart and slice up the butter, put both in a small pot and heat up at low heat. You want it to melt but not cook. Meanwhile mix sugar with eggs - don't forget that we're using 2 egg yolks and 2 full eggs), then add in the melted chocolate - butter mix, stir well, then gradually add in the flour while mixing.
Line a baking tin with parchment paper and scoop in our brownie mixture. The mixture will rise of course, but do avoid using a tin that's too big. The one I used was about 30x30cm. Place in the oven and bake for 15 minutes. Use a skewer to check the middle of the brownie, it's ok if it's still a bit moist, but if it's still completely runny put it back in for another 2-3 minutes. Let it cool down completely before using it.
Now you can either make this in individual portions by using glasses or use a big bowl to make it into a family-size trifle. The only difference is that you might want to get more fruit if you're going for the big version. Whichever you go for, we'll be making 2 layers of everything so make sure to only use half of everything for the bottom half.
Break up the brownie mixture into bite-size chunks, place it on the bottom of your glasses or trifle - keep in mind you'll need to make 2 layers so make sure to divide it up into the amount of layers you'll need before (I had 4 glasses, so I divided it into 8 equal portions). Scoop out half your chocolate pudding on top , then layer half of your red fruit on top, scoop out half your whipped cream and repeat everything. Put one of your red fruits on top, sprinkle with chocolate curls or use a vegetable peeler to shave ta bar of chocolate into curls. You can keep this in the fridge for up to 2 days, or eat it straight away of course.