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Chocolate Trifle

Chocolate Trifle

Serves 12 – 15


1 chocolate genoise baked in a jelly roll pan, see recipe

4 Tbsp. sherry flavored simple syrup

3 Tbsp. raspberry jam

2 batches chocolate pastry cream, see recipe

1 batch Chantilly cream

2 pints mixed, fresh berries

¼ cup almonds, toasted and sliced



Cut the genoise into strips. Brush the strips with simple syrup and line them along the bottom of a glass bowl. Spread the cake with a layer of raspberry jam. Add a layer of 1/3 of the pastry cream, being sure to reach the side of the bowl. Sprinkle with 1/3 of the berries, making sure the fruit is visible along the sides of the bowl. Repeat steps 2-5 with another third of the ingredients. Repeat steps 2-5 once more with the remainder of the ingredients. Cover the top with chantilly cream and garnish with berries and almond slices.


Chocolate Genoise

Yield: Two 10 by 2 inch (25x5cm) rounds or three 8 by 2 inch rounds


14 fl. oz. egg whites

 8 fl. oz. egg yolks

10 wt. oz. sugar, granulated, divided

1 tsp. salt

4 wt. oz. cake flour

6 wt. oz. bread flour

2 wt. oz. unsweetened cocoa powder

2 fl. oz. melted & clarified unsalted butter, room temperature



1. Preheat oven to 400°. Line pans with parchment circles. Spray the parchment only with cooking spray and set aside. (Cold method sponges are lighter and inherently shrink away from the edge of the pan. For this reason, it is best not to grease the sides.)

2. Place the egg yolks and half of the sugar into a mixer bowl. Whip until light and fluffy, pale yellow, and a ribbon consistency. Hold at room temperature.

3. Place the egg whites in a mixer bowl and whisk at medium high until foamy. Add salt for stability and continue to whip, slowly adding the remaining sugar. Whip to soft peaks. Gently fold the egg yolk mixture into the egg whites, 1/3 at a time.

4. Sift the flours and the cocoa powder together over a sheet of parchment paper. Using a spatula, fold the flour and cocoa powder into the batter by hand, 1/3 at a time. If it is not fully incorporated, you may finish folding with a wire whisk using a very gentle hand.

5. Temper the melted butter by adding a little batter to the butter first. Fold in the tempered butter. Divide the batter between the prepared pans. Use an offset spatula to even out batter in each pan. Bake immediately at 400 Degrees F for approximately 15 minutes. When the cake springs back when lightly touched in the middle, it is done. If an indentation remains, bake for a few minutes more. Let the sponges cool before removing them from the pans.


Vanilla Pastry Cream Chocolate Pastry Cream


1½ cups whole milk or cream

½ cup sugar

4 egg yolks

¼ cup corn starch

2 vanilla beans pulverized, or

2 Tbs. vanilla extract

1/8 tsp. lemon peel

1 cup semi-sweet chocolate, melted



Heat the milk in a heavy saucepan. Place egg yolks, sugar, cornstarch and vanilla in a separate bowl and whisk briefly. Still whisking, slowly pour in the warm liquid. Cook over medium heat for 20 minutes, stirring constantly, until mixture thickens slightly. Don't let it boil. Stir in the butter. Strain and divide in half. Incorporate the melted chocolate to half of the prepared cream. Place both pastry creams in the refrigerator to cool. Cover with plastic wrap.

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