INGREDIENTS
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2 (approximately 12 ounces each) chocolate pound cakes
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1/2 cup black cherry jam
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1/2 cup cherry brandy
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2 cups drained bottled sour cherries (recommended: Morello)
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4 ounces bittersweet chocolate, minimum 70 percent cocoa solids, chopped
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1 1/3 cups plus 1 tablespoon milk
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1 1/3 cups plus 1 tablespoon heavy cream
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8 egg yolks
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1/2 cup plus 1 tablespoon sugar
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1/3 cup cocoa
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3 cups heavy cream
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1-ounce bittersweet chocolate
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Special Equipment: Large wide trifle bowl
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