Choco Cherry Brownie Trifle

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Sweets & Treats
16 servings
1 hour
4 hours
www.taste.com.au
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GANACHE

  • 600g dark cooking chocolate, finely chopped
  • 500g unsalted butter, chopped

 

BROWNIES

  • 6 eggs
  • 4 egg yolks
  • 745g (3 1/2 cups) caster sugar
  • 300g (2 cups) plain flour
  • 95g (1 cup) cocoa powder

 

CHERRY

  • 1 - 2 cans cherry pie filling

 

WHIPPING CREAM

  • 1 cup cold heavy whipping cream
  • 2 tablespoons sugar, honey, or maple syrup
  • 1/2 teaspoon vanilla

WHIPPING CREAM

  1. Place mixer bowl and whisk in freezer for at least 20 minutes to chill.
  2. Pour heavy whipping cream, sugar and vanilla into the cold bowl and whisk on high speed until medium to stiff peaks form, about 1 minute.
  3. Do not over beat.

GANACHE

  1. Place 300g chocolate and 250g butter in a large microwave-safe bowl. Microwave on High, stirring every minute, until melted. Set aside for 5 minutes to cool slightly.

BROWNIES

  1. To make the brownies, preheat the oven to 160C/140C fan forced. Grease two round 20cm (base measurement) cake pans with butter. Line bases with baking paper.
  2. Whisk 3 eggs and 2 egg yolks into the chocolate mixture until combined. Add 1 3/4 cups sugar, 1 cup flour and 1/2 cup cocoa. Whisk until combined.
  3. Divide between pans.
  4. Bake for 35-40 minutes or until a skewer inserted in brownies comes out clean.
  5. Set aside for 20 minutes to cool slightly. Transfer to a wire rack to cool completely.
  6. Repeat with remaining chocolate, butter, eggs, yolks, sugar, flour and cocoa to make 2 more brownies.

ASSEMBLY

  1. Turn an 18cm diameter, 20cm high, 4.25L straight-sided glass bowl or vase upside down over a brownie. Press firmly to make an indent. Use a small sharp knife to cut around the indent to trim brownie to fit. Repeat with remaining brownies. Clean bowl.
  2. Press one brownie layer into base of trifle bowl. Place the chocolate ganache in a snap-lock bag. Snip the end. Drizzle some ganache around edge and surface of brownie, leaving parts exposed. Place one portion of cream mixture in a large piping bag fitted with a 1-2cm plain nozzle. Pipe half the cream over ganache to cover. Spoon over one-third of cherry mixture. Top with remaining cream mixture from piping bag.
  3. Cut 2 of the remaining brownies in half to make semicircles (this makes it easier to place them in the bowl). Place 2 brownie halves on cream layer. Repeat layering with chocolate ganache, cream, cherry mixture and brownie halves. Finish with the whole brownie. Top with the remaining ganache. Place in the fridge for 4 hours to set.
  4. Remove from fridge 10 minutes before serving. Garnish with dollops of whip cream and chocolate curls/decorations, if desired.