Black Forest Trifle

A Black Forest Trifle has the same components as a Black Forest Cake (Gateau); that is, chocolate, cherries, kirsch liqueur or kirschwasser, and whipped cream. As its name implies, Black Forest Cake comes from the Black Forest region of Germany. The first written recipe for this very popular cake appeared in 1934, and there are many theories as to its origin. Heston Blumenthal in his book "In Search of Perfection" gives an excellent account of its history. He tells us that some believe its name 'Schwarzwalder Kirsch Torte' is a tribute to the kirsch (cherry distillate) flavor that is prominent in this dessert. (Kirsch is made in over 14,000 distilleries in the region.) Others say that the chocolate shavings that garnish the cake remind people of the thick trees that grow in the Black Forest. The cake's origin, itself, also has a few stories. It could have originated from a dessert that was made in the region that combined cream, cherries, and kirsch, although it was not a cake. Some say the chocolate part of the cake originated in another part of Germany (Bad Godesburg). There is also a story that a Dutchman who settled in the region invented the cake. Although we may never know its true origin, everyone will agree that this cake is delicious.

Brownies:

2 ounces (60 grams) unsweetened chocolate, coarsely chopped

1/2 cup (113 grams) unsalted butter, cut into pieces

1 cup (200 grams) granulated white sugar

2 large eggs

1/2 teaspoon pure vanilla extract

1/4 cup (35 grams) all-purpose flour

1/4 teaspoon salt

Cherries:

24 ounce (680 grams) jar of Morello Cherries in syrup

2 tablespoons Kirsch or Cherry Brandy

2 tablespoons (30 grams) white granulated sugar

Whipped Cream:

1 1/2 cups (360 ml) heavy cream

1 1/2 tablespoons (25 grams) white granulated sugar

1/4 teaspoon pure vanilla extract

Garnish:

Shaved or grated semi-sweet or milk chocolate

Preheat oven to 325 degrees F (165 degrees C) and place rack in center of oven. Butter and flour an 8 inch (20 cm) square baking pan.

Melt the chocolate and butter in a stainless steel bowl placed over a saucepan of simmering water. Remove from heat and stir in the sugar. Then stir in the vanilla extract and eggs. Finally, add the flour and salt.

Pour into the prepared pan and bake for about 30 minutes, or until a toothpick inserted in the center comes out clean. Remove from oven and let cool on a wire rack. When cooled, cut into 16 brownies.

Cherries: To make a sauce, drain the cherries, reserving the liquid. Place the liquid in a small saucepan, along with the Kirsch and sugar, and simmer for about five minutes or until the sauce is syrupy. Remove from heat and add the drained cherries. Let cool before making the trifles.

Whipped Cream: In the bowl of your electric mixer, or with a hand mixer, whip the cream, sugar, and vanilla extract until stiff peaks form.

To Assemble the Trifles: Take the brownies and cut them into small bite-sized pieces. Place a small handful of brownie pieces (about one brownie) in the bottom of each trifle glass. Next, place a spoonful of the cherries, and their juices, on top of the brownies. Place a large dollop of the whipped cream on top of the cherries. Repeat the layers, starting with the brownies. Cover and refrigerate for 4 to 24 hours to allow the flavors to mingle.

Just before serving sprinkle each trifle with grated or shaved chocolate and top with a cherry.

Makes 8 - 1 cup (240 ml) servings.