Black Forest Trifle
 
Makes 6 servings
Ingredients
  • 2 cups fresh or frozen pitted cherries
  • ¼ cup brandy
  • ¼ cup plus 1 teaspoon amaretto liqueur, divided
  • ¼ cup firmly packed light brown sugar
  • 6 large eggs
  • ¾ cup plus 5 tablespoons granulated sugar, divided
  • 2 teaspoons vanilla extract, divided
  • ¾ cup cake flour
  • ⅔ cup cocoa
  • ⅛ teaspoon salt
  • ½ cup plus 2 tablespoons unsalted butter, melted
  • 1 cup heavy cream
  • Garnish: grated chocolate, cherries, dark and white chocolate curls
Instructions
  1. In a medium saucepan, combine cherries, brandy, ¼ cup amaretto, and brown sugar over medium-high heat. Cook until mixture is reduced by half, about 12 minutes. Remove from heat, and let cool completely.
  2. Preheat oven to 375 º. Spray a 9-inch round cake pan with cooking spray with flour.
  3. In a large bowl, beat eggs, ¾ cup plus 2 tablespoons granulated sugar, and 1 teaspoon vanilla extract with a mixer at high speed until mixture is thick and pale, about 5 minutes.
  4. In a medium bowl, sift together cake flour, cocoa, and salt. With mixer at lowest speed, add flour mixture to egg mixture in 3 batches, beating well after each addition. Add melted butter, and mix just until combined. Pour batter into prepared pan.
  5. Bake until a wooden pick inserted near center comes out clean, 25 to 30 minutes. Remove from oven; let cool in pan for 5 minutes, then transfer to a wire rack to let cool completely.
  6. In a medium bowl, beat cream, remaining 1 teaspoon amaretto, remaining 3 tablespoons sugar, and remaining 1 teaspoon vanilla extract with a mixer at medium-high speed until stiff peaks form.
  7. Crumble cake into small pieces. In individual serving dishes, layer crumbled cake, cherry-liqueur mixture, and whipped cream, ending with whipped cream. Refrigerate for at least 4 hours and up to overnight before serving. Garnish with grated chocolate, cherries, and chocolate curls, if desired.
Recipe by Victoria at https://victoriamag.com/black-forest-trifle-recipe/