John Huber's chocolate trifle
11 September 2006
CHOCOLATE SPONGE SHEET (without flour)
Produces one 40cm X 60cm sheet
230g egg yolks
360g caster sugar
300g egg whites
50g starch
100g cocoa powder
Mix yolks and sugar well. Make meringue with egg whites and 160g castor sugar.
Sieve starch and cocoa together. Bake at 240°C for 3-5 minutes
CHOCOLATE CUSTARD
Add grated 80-150g plain/milk chocolate to 500g of hot standard vanilla custard. Mix well and cool.
FRUIT AND JELLY
150/200g juice
3-4 leaves gelatine
80-100g syrup of 28°(boiling)
80g brandy
2-3 leaves gelatine
ASSEMBLY (12 portions)
Cut sponge sheet into 2cm dice. Fill glass bowls about ¾ with the sponge. Sprinkle fruit and jelly over and set in fridge. Cover with the custard and refrigerate.
Decorate with cream cherries or raspberries and chocolate fans. Dust with icing sugar.
