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Gluten Free Black Forest Trifle
- 1/2 cup rice flour
- 1/2 cup ground almonds
- 1 tsp baking powder
- 1/3 cup cocoa powder
- 11/4 cup caster sugar
- 2 eggs, lightly beaten
- 150g butter, melted
- 1 cup dark chocolate chips
- 500g pitted fresh cherries
- 1/4 cup castor sugar
- 1 tsp vanilla paste
- 1/4 cup Kirsch (cherry liqueur) – for non-alcoholic version, substitute cherry juice
- 250ml cream
- 4 tbsp castor sugar
- 2 large egg yolks
- 90g dark chocolate, finely chopped
- 250ml cream, whipped
- 250g fresh cherries
- 90g dark chocolate shavings
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Preheat oven to 180°C. Grease a 4cm-deep, 20cm x 30cm square baking pan. Line with baking paper, allowing overhang over the sides.
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Mix all the ingredients in a bowl then mix with a wooden spoon until combined.
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Spoon into the baking thin then smooth over the top.
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Bake for 15 minutes – the middle should still be gooey.
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Bake for 15 minutes – the middle should still be gooey.
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Leave to cool completely.
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Mix together cherries, castor sugar, vanilla and kirsch then leave to marinade for 30 minutes.
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For the custard, heat the cream to just before boiling.
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Whisk together the egg yolks and sugar then slowly pour in the hot cream and stir.
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Return to the pot and cook over low heat until mixture begins to thicken – be careful not to boil the custard as it will curdle.
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Remove from the heat and stir in the chopped chocolate. Leave to cool completely (covered in cling film).
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To assemble the trifle, break up the brownies and place into the bottom of a clear glass bowl (you can make individual ones if you wish).
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Top the sponge with the cherries and their liquid. Spoon over the chocolate custard.
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Top with whipped cream, then finish with a garnish of fresh cherries and chocolate shavings.