A Fresh Cranberry And Semisweet Chocolate Trifle Re

Name: A Fresh Cranberry And Semisweet Chocolate Trifle Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 lb unsalted butter at room temperature; 1 1/2 c. all-purpose flour; 1 1/4 c. sugar; 4 lrg Large eggs; 1/2 c. cocoa pwdr; 1 tsp baking pwdr; 1 pch salt; 1 tsp pure vanilla extract; 2 x recipes Fresh Cranberry Compote II (see recipe); 1 x recipe Chocolate Pastry Cream (see recipe); 1 c. heavy cream whipped Chocolate shavings for garnish

Servings: persons

1/2 lb unsalted butter at room temperature
1 1/2 c. all-purpose flour
1 1/4 c. sugar
4 lrg Large eggs
1/2 c. cocoa pwdr
1 tsp baking pwdr
1 pch salt
1 tsp pure vanilla extract
2 x recipes Fresh Cranberry Compote II (see recipe)
1 x recipe Chocolate Pastry Cream (see recipe)
1 c. heavy cream whipped Chocolate shavings for garnish

1
Preheat the oven to 350 degrees.
2
Butter and flour a 9- by 5- by 3-inch loaf pan.
3
In the bowl of an electric mixer, combine the remaining butter and sugar.
4
On medium speed, cream the mix till smooth.
5
Add in the Large eggs, one at a time and beat till smooth.
6
Sift the remaining flour, cocoa pwdr, baking pwdr, and salt.
7
Add in one third of the flour mix to the creamed mix at a time, beating after each addition.
8
Add in the vanilla and mix well.
9
Pour the batter into the prepared pan and bake till it springs back when touched, about 50 min.
10
Remove from the oven and cold slightly in the pan.
11
Remove from the pan and cold completely on a wire rack.
12
Slice the cake into 1/2-inch slices.
13
To assemble, spread 1 c. of the Chocolate Pastry Cream over the bottom of a large, deep glass trifle bowl.
14
Top the cream filling with some of the chocolate lb.
15
cake.
16
Spoon some of the Cranberry Compote over the cake.
17
Spread 2 c. of the Chocolate Pastry cream over the cranberries.
18
Spread the whipped cream over the top and garnish with chocolate savings.
19
Spoon the trifle into individual serving plates and serve.
20
This recipe yields 10 to 12 servings.

1583

kcal

Calories

Fat

179

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1/2 lb unsalted butter at room temperature, 1 1/2 c. all-purpose flour, 1 1/4 c. sugar, 4 lrg Large eggs, and more.

Yes, A Fresh Cranberry And Semisweet Chocolate Trifle Recipe falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

A Fresh Cranberry And Semisweet Chocolate Trifle Recipe

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions