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1
Slice the chocolate pound cake and make jam sandwiches with the cherry jam, and layer the bottom of a large wide trifle bowl.
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2
Pour over the cherry brandy so that the cake soaks it up, and then top with the drained cherries.
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3
Cover with plastic wrap and leave to macerate while you make the custard.
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4
Melt the chocolate on low to medium heat in the microwave, checking after 2 minutes, totally needs about 4 minutes.
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5
Alternatively you can add chocolate in a bowl over a pan of simmering water.
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6
Once the chocolate is melted, ser aside while you work on with the custard.
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7
In a saucepan, heat the milk and cream until warm.
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8
Whisk the egg yolks, sugar, and cocoa in a large bowl.
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9
Pour the warm milk and cream into the bowl whisking it into the yolks and sugar mixture.
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10
Mix in the melted chocolate, scraping the sides well with a rubber spatula to get all of it in, and pour the custard back into the rinsed saucepan.
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11
Cook over a medium heat until the custard thickens, stirring constantly.
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12
Do not let boil, then it will split and curdle.
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13
Keep a sink full of cold water so that if you feel the pan is too hot, you can put the bottom of the custard pan into the cold water and whisk constantly.
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14
The custard will get darker as it cooks and the flecks of chocolate will melt once the custard has thickened.
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15
It needs to be thickened, so don't panic so much that you stop cooking while it is still runny.
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16
Admittedly, it continues to thicken as it cools and also when it's chilling in the refrigerator.
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17
Once it is ready, pour into a bowl to cool and cover the top of the custard with plastic wrap to prevent a skin from forming.
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18
When the custard is cold, pour and spread it over the chocolate cake layer in the trifle bowl, and keep in the refrigerator until set, and cover in plastic wrap overnight.
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19
When ready to decorate, softly whip the cream for the topping and spread it gently over the layer of custard.
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20
Shave or grate the dark chocolate over the top.
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21
Serve.
