Monday, November 23, 2009

Chocolate Caramel Trifle with Raspberries: An Alternative to Pumpkin Pie

Sunset has as wonderful list of 17 Thanksgiving desserts. Most call for pumpkin or cranberries but the one that stands out for me is Chocolate Caramel Trifle with Raspberries. I posted something about trifle on DyingforChocolate, and I must admit it's a lovely dessert. This chocolate trifle is outstanding... and decadent.

I am a good baker, but I don't always have time, so I have printed the original recipe here and below an adaptation for the Time Challenged Cook.

Original Chocolate Caramel Trifle with Raspberries from Sunset
Notes: Make and cool pastry cream while cake bakes and cools.
About 1/2 cup (1/4 lb.) butter, at room temperature
About 1 1/2 cups all-purpose flour
4 ounces semisweet chocolate
1 cup sugar
2 large eggs
1 teaspoon vanilla
3/4 teaspoon baking soda
1/2 teaspoon salt
3/4 cup milk
3/4 cup hazelnut- or coffee-flavor liqueur
Caramel Pastry Cream
1 1/2 cups fresh raspberries (6 oz.), rinsed and drained

1. Butter and flour a 9-inch square baking pan.
2. Coarsely chop 3 ounces of the chocolate and place in a microwave-safe bowl. Heat in a microwave oven on full power (100%), stirring every 30 seconds, until melted and smooth, about 1 1/2 minutes total.
3. In a large bowl, with a mixer on medium-high speed, beat 1/2 cup butter and the sugar until fluffy. Add eggs and vanilla and beat until well blended. Stir in melted chocolate.
4. In another bowl, mix 1 1/2 cups flour, baking soda, and salt. Add flour mixture and milk to butter mixture, stir to combine, then beat until well blended. Scrape batter into prepared pan and spread level.
5. Bake in a 350° regular or convection oven until cake begins to pull from pan sides, 40 to 50 minutes. Let cake cool to room temperature in pan on a rack, about 1 1/2 hours.
6. Run a thin knife between cake and pan sides and invert onto a board to release. Cut cake into 1- to 1 1/2-inch cubes. Layer a third of the cubes in the bottom of a 3- to 3 1/2-quart trifle bowl or other straight-sided glass bowl. Drizzle 1/4 cup liqueur evenly over cake. Spoon a third of the Caramel Pastry Cream over cake and spread level. Repeat to make two more layers each of cake, liqueur, and pastry cream, ending with pastry cream. Cover and chill at least 2 hours or up to 1 day.
7. Finely chop remaining 1 ounce chocolate or scrape into curls. Arrange raspberries on trifle and sprinkle chocolate evenly over berries. Scoop onto dessert plates to serve.

Adaptation: Use a good chocolate cake mix. You can also substitute caramel syrup for the caramelized sugar in the pastry cream. Fast and easy. I serve this trifle in a glass bowl with straight sides. Trifles should be seen and admired, as well as taste good.

Photograph: James Carrier for Sunset. Yours will look this good, too!


Jamie said...

Fabulous! And I would so rather have this than pumpkin pie any day! Beautiful!

Mason Canyon said...

Another great recipe, thanks. No more plain pumpkin pie for the holidays.

Janet Rudolph said...

So many choices. I have a few more chocolate desserts I'll post.

Anonymous said...

Amazing! Everyone loved it, even some of the picky eaters.