Chocolate Cherry Triangle

English Dessert Recipe – Chocolate Cherry трайфl Time: 45 min plus time solidification Difficulty: medium Servings: one 6 Recipes used volumetric containers: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1teaspoon (tsp) – 5 ml.

Ingredients for the recipe:

• 2 chocolate pound muffins (approximately 340 g each)
• 1/2 tbsp. cherry jam
• 1/2 tbsp. cherry liquor
• 2 tbsp. canned sour cherries, better Morello (drain the juice)
• Optional equipment: a large wide bowl for tribal

Cream:

• 110 gr. chopped dark chocolate (minimum 70% cocoa)
• 1 and 1/3 Art. plus 1 tbsp. l milk
• 1 and 1/3 Art. plus 1 tbsp. l fat cream
• 8 egg yolks
• 1/2 tbsp. plus 1 tbsp. л. Sahara
• 1/3 Art. cocoa

Fill:

• 3 tbsp. fat cream
• 30 gr dark chocolate

Recipes with similar ingredients: cupcake, bitter chocolate, cherries, cherry liquor, cherry, milk, cream, eggs, cocoa

Recipe preparation:

1. Slice the chocolate pound muffin and layered cherry jam, lay on the bottom of a large wide bowl for trifle. Pour cherry liquor so that the cake is saturated with it, then put on top of cherries without juice. Cover with cling film and leave soak while preparing the cream.
2. Melt in a microwave at low or medium power chocolate, checking every 2 minutes, although it will take about 4 мин. Or you can put it in a bowl and put it in water the bath. When the chocolate melts, leave it.
3. In the meantime, prepare the cream: Heat in a pan milk and cream. In a large bowl, beat the egg yolks, sugar and cocoa. Pour warm milk and cream into a bowl, whisking with yolk-sugar mixture. Add melted chocolate, collecting it from the edges of the bowl with a silicone spatula to use fully, and pour the cream back into the washed pan. Cook all the time stirring over medium heat until the cream thickens. Make sure to he did not boil, otherwise the cream will exfoliate and curl. Dial in the sink cold water so that if this happens you could lower the bottom pots in cold water and stir like crazy so as not to a terrible thing happened.
4. As you cook, the cream will darken, and a splash of chocolate will melt when the cream thickens. If you want a thick cream, Do not panic greatly, removing it from the fire while still liquid. As expected, he starts to thicken during cooling, and also when you put him in the fridge. When the cream is ready, pour it to cool in bowl and cover with cling film on top so that the surface does not a film formed.
5. When the cream has cooled, pour it on the chocolate layer of the cake in the bowl for trifle and flatten. Refrigerate, cover food at night, so that the cream freezes. When you are ready to decorate dessert, whip cream until soft peaks, lay on top on a layer cream and smooth. Sprinkle grated chocolate on top.