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1
Preheat the oven to 350 degrees.
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2
Butter and flour a 9 by 5 by 3-inch loaf pan.
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3
In the bowl of an electric mixer, combine the remaining butter and sugar.
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4
On medium speed, cream the mixture until smooth.
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5
Add the eggs, one at a time and beat until smooth.
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6
Sift the remaining flour, cocoa powder, baking powder, and salt.
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7
Add one third of the flour mixture to the creamed mixture at a time, beating after each addition.
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8
Add the vanilla and mix well.
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9
Pour the batter into the prepared pan and bake until it springs back when touched, about 50 minutes.
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10
Remove from the oven and cool slightly in the pan.
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11
Remove from the pan and cool completely on a wire rack.
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12
Slice the cake into 1/2-inch slices.
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13
To assemble, spread 1 cup of the Chocolate Pastry Cream over the bottom of a large, deep glass trifle bowl.
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14
Top the cream filling with some of the chocolate pound cake.
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15
Spoon some of the cranberry mixture over the cake.
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16
Spread 2 cups of the Chocolate Pastry cream over the cranberries.
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17
Spread the whipped cream over the top and garnish with chocolate savings.
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18
Spoon the trifle into individual serving plates and serve.
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19
Put the cranberries, orange and lemon zest, orange and lemon juice, sugar, vanilla, and 1 1/2 cups of the water in a medium-size nonreactive saucepan over medium-high heat.
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20
Bring to a boil and cook for 8 minutes.
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21
Dissolve the cornstarch in the remaining 1/2 cup of water and add to the pan.
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22
Reduce the heat to medium, then stir constantly until the mixture thickens, about 2 minutes.
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23
Remove from the heat and cool completely.
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24
Combine the milk, sugar, chocolate, and vanilla in a large nonstick saucepan over medium heat.
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25
Whisk to incorporate the chocolate.
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26
When the mixture comes to a gentle boil or simmers after about 5 minutes, take 1 cup of the chocolate mixture and add it to the yolks.
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27
Whisk well.
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28
Slowly whisk the yolks into the chocolate mixture.
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29
Cook over medium heat until it thickens slightly, about 4 to 5 minutes.
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30
Dissolve the cornstarch in the water.
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31
Slowly stir into the hot liquid.
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32
Continue to cook for 2 minutes.
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33
Remove from the heat and stir in the butter.
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34
Pour into a glass bowl.
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35
Cover with plastic wrap, pressing the wrap down on the surface of the pastry cream to prevent a skin from forming.
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36
Cool completely and chill for at least 4 hours.
