Chocolate And Pear Trifle Recipes

Steps:

• For the cake, melt the chocolate and butter together, then cool. Meanwhile, heat oven to 150C/130C fan/gas 2 and butter and line the base and sides of a 23cm springform tin with baking paper.
• Whisk the sugar and egg yolks until very pale and thick, about 5 mins. Fold in the chocolate mix using a large metal spoon. Put the egg whites and a pinch of salt into another bowl and, with clean beaters, whisk until you have medium peaks. Fold this gently but thoroughly into the chocolate mix with your metal spoon, then spoon into the tin and bake for 1½ hrs until risen all over. Insert a skewer into the middle of the tin to test; it should come out with just a few damp crumbs but no wet mix. The cake will sink once it cools. Can be frozen up to 1 month ahead.
• While the cake cooks, put the pears, vanilla pod and 1 litre water into a saucepan. Weigh the pears down under the surface with a small plate, then simmer for 20 mins, covered, until tender. Leave to cool in the liquid if you have time. Cut each pear into 6 long slices, then remove the stalk and the core. Can be cooked up to a week ahead and kept chilled in some of their poaching liquid.
• For the mascarpone layer, half-fill a medium saucepan with water, then bring to a simmer. Put the yolks, sugar and 6 tbsp of the Marsala into a large bowl, sit it over the just-simmering water, then whisk for 5 mins until the mixture is thick and holds a trail for a few secs. Put the mascarpone into a bowl, beat with 2 tbsp more Marsala to loosen, then whisk in the egg mix in 2 batches, until smooth, thick and light. Can be made ahead and kept in the fridge. Keep no longer than 2 days in total.
• You're now ready to assemble the trifle. Cut the cake in half - it will be squidgy, so don't worry if it breaks up. Spoon some of the mascarpone layer into the bottom of a dish, then top with a few pears and a sprinkling of grated chocolate. Put half of the cake on top, then sprinkle with a little of the remaining Marsala and coffee. Spoon more of the mascarpone over, then top with more pears and more chocolate. Top this with the next piece of cake, spoon over more Marsala and coffee, then spoon the remaining mascarpone mix over the top. Finish with the remaining pears. Chill for at least 2 hrs, or up to 2 days. When ready to serve, scatter with the last of the grated chocolate.

Steps:

• Cut the ready-made chocolate pound cake into 1-inch cubes.
• You should have about 8 cups.
• Set aside.
• To prepare the custard: In a medium size heavy saucepan, stir the sugar, flour, ground nutmeg and salt.
• Gradually stir in the milk, egg yolks and vanilla extract.
• Cook over medium heat, stirring constantly until thickened and bubbly.
• Cook and stir for 2 minutes more.
• Remove from heat.
• Pour into a bowl.
• Cover surface with plastic wrap and refrigerate for 4-6 hours.
• To prepare the pears: Stir the wine, 1/3 cup sugar, lemon peel, ground nutmeg, and ground cinnamon in large skillet.
• Cook over low heat, stirring constantly to dissolve the sugar.
• Bring to a boil.
• Reduce the heat to medium-low.
• Simmer uncovered for 10 minutes or until reduced by half.
• Add the sliced pear wedges to wine mixture, stir gently to coat.
• Bring to a boil.
• Reduce the heat to medium-low and cover.
• Simmer for 3-5 minutes, stirring occasionally until the pears are tender.
• Remove the pears from the skillet with slotted spoon and discard any cooking liguid.
• Cover and refrigerate the pears for 4-24 hours.
• Putting the trifle together: Place half of the chocolate pound cake cubes in the bottom of glass trifle bowl.
• Pour half of the cooled custard sauce over the cake and half of the spiced pears over the custard.
• Repeat layering the trifle with remaining chocolate pound cake cubes, custard sauce and pears.
• Cover and refrigerate for 4-6 hours.
• Right before you are ready to serve the trifle, remove from refrigerator, and garnish top of trifle with whipped cream, grated chocolate, and maraschino or candied cherries.

Steps:

• Prepare brownie mix according to package directions and cool completely. Cut into 1 inch squares.
• In a large bowl, combine pudding mix, water and sweetened condensed milk. Mix until smooth, then fold in 8 ounces whipped topping until no streaks remain.
• In a trifle bowl or glass serving dish, place half of the brownies, half of the pudding mixture and half of the 12 ounce container of whipped topping. Repeat layers. Shave chocolate onto top layer for garnish. Refrigerate 8 hours before serving.

Steps:

• Preheat oven to 350 degrees. Brush a 9-inch removable-bottom tart pan with butter; set aside.
• In a food processor, combine almonds and sugar; process until very finely ground. Add butter, eggs, cocoa, vanilla, salt, and almond extract, if using; process until combined. Spread mixture evenly in prepared pan.
• Peel, halve, and core pears; cut lengthwise into 1/4-inch-thick slices, rubbing them with lemon as you work (to prevent discoloration). Arrange slices on chocolate mixture, slightly overlapping, without pressing in.
• Place pan on a baking sheet; bake until top is puffed and a toothpick inserted in center of chocolate mixture comes out with only a few moist crumbs attached, 45 to 50 minutes. Cool completely in pan.
• Briefly heat jelly in the microwave or on the stove until liquefied. Gently brush pears with jelly; let set, at least 20 minutes. Remove tart from pan, and serve.