1 chocolate pound cake
(or equivalent other chocolate cake)
3 tbs sugar
1 tbs plus 2 tsp cornstarch
1 tbs flour
1 large egg
2 large egg yolks
1 cup milk
¾ cup good quality chocolate chips
1 cup whipping cream
2-14oz cans of cherries, halved, juice reserved
2 squares Bakers Chocolate for shaving
2 oz kirsch
To make chocolate pastry crème, in a medium bowl, beat sugar, cornstarch, flour and eggs using an electric mixer on high speed. Bring milk to a simmer in a medium saucepan. Gradually whisk about 1/3 of the hot milk into the egg mixture to combine. Transfer mixture back into the saucepan with the remaining milk. Whisk constantly over medium-low heat, scraping the bottom and corners of the pan, until the pastry cream is thickened and begins to bubble. Fold in chocolate and continue to cook, whisking, until chocolate is melted and incorporated; about a minute. Scrape into a clean bowl to cool.
When pastry cream is cool, slice cake into ½-inch slices and whip cream. Combine reserved cherry juice with kirsch.
In a medium glass trifle dish, or other decorative bowl, layer cake into the bottom. Sprinkle with cherry juice/kirsch and layer with chocolate pastry cream, cherries and whipped cream. Continue layering to the top of the bowl, finishing with cream. Shave chocolate (a vegetable peeler works very well for this) on top of trifle and serve.
Where to find it: Kirsch is a cherry flavoured liqueur, available in most liquor stores. Look for it in small-sized bottles, unless you intend to use it often in your baking. For the best kirsch to be found anywhere, buy from Okanagan Spirits in Vernon, or wherever Okanagan Spirits are sold. Visit www.okanaganspirits.com for more information.