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I love chocolate….do you?? My husband is an even more chocolate addict! So on Father's Day I decided to treat him (and myself!) to this creation. The beauty of this dessert is that it is gluten free. I've been gluten free since Feb of 2010. I will spare you the details, but basically it boils down to Celiac. It was a hard transition to make because I love bread, cupcakes, cake, bread, and did I mention bread? I was always a dessert eater and was relieved for the most part to be able to still enjoy chocolate. That said, different brands have different ingredients, so use the kind that works for you. I am blessed to be able to still have dairy and eggs, so those are still in the recipe (sorry to friends who have those allergies---allergies suck!).
I also made the sign--easy peasy! Look for a tutorial soon!
So back to the fabulous dessert. The trifle is made up of basically 3 layers, each layer done twice. The beauty of this recipe is that each layer can stand on it's own merits for a delicious dessert. So if you are low on time--you'll be happy with any of them. Put all 3 together and you have decadence.
The recipe for the trifle is adapted from elements of this recipe for Godiva Chocolate Cheesecake and from this Martha Stewart chocolate pudding recipe.
So here goes!
Dark Chocolate Flourless Chocolate Cake Recipe
Dark Chocolate Flourless Chocolate Cake
- 1 ¼ cups dark chocolate morsels
- ⅘ cup butter
- 1 cup sugar
- 4 eggs separated
- 1.Preheat oven to 350ºF.
- Spray (2) 8-inch cake pans with nonstick spray.
- In a large microwave safe bowl, melt the butter. I usually cook 30 seconds, stir and repeat in 10 second increments.
- When the butter is melted, add the dark chocolate chips. Stir until chips are melted. You may need to microwave another 10 seconds to complete the melting.
- In another bowl beat the egg yolks with half the sugar (½ cup).
- Slowly add the chocolate mixture that you have cooled slightly to the egg/sugar mixture. Do this 1 tablespoon at a time so you temper the eggs and not at once--or the heat will scramble them.
- Use your electric mixer to beat the egg whites until frothy. Slowly add the remaining sugar and beat until stiff peaks form.
- Slowly and gently fold in the egg whites to the chocolate mixture. Try to incorporate them, but not to deflate them!
- Bake in the oven for 20-30 minutes. A nice crust should form on the outside. The cakes will swell, but deflate once out of the oven. I make sure the center is cooked thoroughly before removing from the oven.
- Allow to cool.
Milk Chocolate Pudding Recipe
Milk Chocolate Pudding
- 6 tablespoon sugar
- ¼ cup cornstarch
- 3 tablespoon cocoa powder
- 1 cup heavy whipping cream
- 1 ½ cup milk
- 12 oz milk chocolate morsels
- In a medium saucepan whisk together the sugar, cornstarch and cocoa powder
- Add in the whipping cream and milk, whisk to combine
- Heat over a medium heat, whisking constantly. The mixture will come to a boil and thicken. You will know when it thickens--it's like magic! It will be the consistency of those pudding cups you can buy at the store! Remove from heat.
- Stir in the morsels and continue to stir until they are all melted.
- Allow to cool. **Note: if you make ahead (which this reci pe is perfect for) and you don't like a "skin" on your pudding, then cover with plastic wrap. Press the plastic wrap right up to the pudding to prevent the skin from forming.
Semi-Sweet Chocolate Mousse
Semi-Sweet Chocolate Mousse
- 4 egg yolks
- ¼ cup sugar
- 2 cups heavy whipping cream divided
- ½ cup milk
- 1 cup semi-sweet chocolate morsels
- In an electric mixer, beat the egg yolks until frothy. Gradually add sugar and continue to beat until it is incorporated.
- Place egg mixture in a medium saucepan. Combine ½ cup of heavy whipping cream and ½ cup of milk to the egg mixture.
- Cook over a low heat, whisking continuously until the mixture thickens, about 5 minutes.
- Remove from heat and allow to cool for 5 minutes.
- Add in the chocolate morsels and stir until the chocolate is incorporated and melted
- Allow to cool for at least 2 hours in the refrigerator.
- After chilling the chocolate mixture, place the remaining cream (1 ½ cup) in the chilled bowl of a mixer (forgot to chill it--run it under cold water for a few minutes and dry). Beat on high speed until stiff peaks and nice whipped cream is formed.
- Gently stir into the chocolate mixture. Your mousse is made! Chill until ready to use (or ready to eat!)
Assembling the trifle
Triple Chocolate Explosion
- 1 recipe chocolate pudding
- 1 recipe chocolate mousse
- 1 recipe flourless chocolate cake
- You can cut the first cake up into pieces and arrange them at the bottom of your trifle dish if you would like, or you could just drop it in whole and kinda mush it around.
- Add ½ the chocolate pudding over the top of the cake to create the second layer. You can chill this if you want to have it retain its shape, or you can move on. I didn’t mind it not having perfect edges, etc. If you really wanted to be exact you could probably put them in pastry bags and pipe them out–but hey–it’s a chocolate EXPLOSION-and I made it all on the same day and was tired and not into precise layering at this point.
- Add ½ the chocolate mousse to the existing layers. So sweet and fluffy. I love it. Again, you can chill or move on
- Repeat again, the cake, the pudding, the mousse.
- Garnish– you could do chocolate curls, fancy chocolate shapes, or you could just go with mini-chips like I did. Easy peasy.
- Dig in! This makes a huge dish! Somehow our family only ran out of leftovers. hmmmm…..wonder why?
Thank you so much to the 3K+ people who have pinned this and for those who have sent me such nice comments over the blogosphere! I'm so glad so many of you have enjoyed it!
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