- 1/2 cup rice flour
- 1/2 cup ground almonds
- 1 tsp baking powder
- 1/3 cup cocoa powder
- 1 1/4 cups caster sugar
- 2 eggs, lightly beaten
- 150g butter, melted
- 1 cup dark chocolate chips
- 500g pitted fresh cherries
- 1/4 cup castor sugar
- 1 tsp vanilla paste
- 1/4 cup Kirsch (cherry liqueur) – for non-alcoholic version, substitute cherry juice
- 250ml cream
- 4 Tbsp castor sugar
- 2 large egg yolks
- 90g dark chocolate, finely chopped
- 250ml cream, whipped
- 250g fresh cherries
- 90g dark chocolate shavings
PreparationPreheat oven to 180°C. Grease a 4cm-deep, 20cm x 30cm square baking pan. Line with baking paper, allowing overhang over the sides.
Mix all the ingredients in a bowl then mix with a wooden spoon until combined.
Spoon into the baking thin then smooth over the top.
Bake for 15 minutes – the middle should still be gooey.
Leave to cool completely.
Mix together cherries, castor sugar, vanilla and kirsch then leave to marinade for 30 minutes.
For the custard, heat the cream to just before boiling.
Whisk together the egg yolks and sugar then slowly pour in the hot cream and stir.
Return to the pot and cook over low heat until mixture begins to thicken – be careful not to boil the custard as it will curdle.
Remove from the heat and stir in the chopped chocolate. Leave to cool completely (covered in cling film).
To assemble the trifle, break up the brownies and place into the bottom of a clear glass bowl (you can make individual ones if you wish).
Top the sponge with the cherries and their liquid. Spoon over the chocolate custard.
Top with whipped cream, then finish with a garnish of fresh cherries and chocolate shavings.