Black Forest Trifle in Glasses
A portioned dessert with chocolate sponge cake, cherry compote, whipped cream, and dark chocolate shavings. Perfect for festive serving in individual glasses.
- Time
- 35 min
- Serving
- 541 kcal
- Ingredients
- ≈ $1.92
- Protein
- 10 g
Ingredients
- 1 Wheat flour 25 g
- 2 Cocoa powder 8 g
- 3 Eggspack 10 pcs ≈ $1.93 0.5 pcs
- 4 Sugar 28 g
- 5 Frozen sour cherriespack 300 g ≈ $3.50 90 g
- 6 Heavy cream 33%pack 250 ml ≈ $2.20 50 ml
- 7 Dark chocolatepack 90 g ≈ $2.50 12 g
- 8 Starch 3 g
Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.
Method
Preheat oven to 350°F (180°C).
Whip 1 egg with 18g sugar for 3–4 minutes until pale and frothy, then fold in flour and cocoa powder.
Pour the batter thinly into a small ramekin and bake for 10–12 minutes until a skewer comes out dry, then cool for 5 minutes.
Simmer 10g sugar with pitted cherries for 5 minutes, stir in cornstarch mixed with 1 tsp water, and cook until slightly thickened.
Whip 33% fat cold heavy6 cream until soft peaks form.
Cut the cooled sponge into chunks and layer in glasses with chilled cherry compote and whipped cream.
Top with dark7 chocolate shavings.
Tips
- Why it works
- Bake the batter for 10-12 minutes, so the sponge doesn't burn and stays moist inside. An overdried sponge will break when you cut it.
- Substitutions
- Use fresh or canned pitted cherries instead of frozen. Replace the 10% cream with 20% sour cream for a thicker result.
- Common mistakes
- If the cherry sauce is too runny, it will leak between the layers. It should be thick, but not lumpy.
- Storing and reheating
- Keep in the fridge for 2 days. Reheat for 20 seconds in the microwave, covering the plate. Don't freeze.
- Serve with
- Serve with tea or coffee at a birthday, when you need to set the table fast without baking.
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