CHOCOLATE AND RASPBERRY TRIFLE RECIPES

Steps:

• For the cake layers: Preheat the oven to 350 degrees and set rack at middle level. Butter a 9 or 10-inch round cake pan and line the bottom with a disk of parchment or waxed paper. Whisk yolks with half the sugar and vanilla until thick and light. In a clean, dry bowl, whisk whites with salt and continue whisking until they are white and opaque. Whip in remaining sugar in a stream. Continue whipping whites until they hold a firm peak. Fold yolks into whites then sift over and fold in flour and starch. Scrape batter into prepared pan and smooth top. Bake about 30 minutes, until well risen and deep in golden color. Unmold to a rack to cool.
• For the custard cream: Bring milk to a boil with half the sugar in a heavy, non-reactive pan. Whisk yolks with remaining sugar and sift over and whisk in flour. When milk boils, whisk a third into the yolk mixture. Return the remaining milk to a boil and whisk in yolk mixture, continuing to whisk until the mixture thickens and comes to a boil. Whisk constantly 30 seconds. Remove from heat and whisk in vanilla. Scrape half the cream to a bowl and cover with plastic wrap, refrigerate to cool. Whisk chocolate into remaining cream and scrape into a bowl, cover and cool.
• For syrup: In a small saucepan, bring water and sugar to a boil. Cool and stir in rum.
• For whipped cream: Combine all ingredients and whip to a soft peak.
• To assemble: Cut cake into thin, vertical slices. Place a layer of slices in the bottom of a glass serving bowl and moisten with syrup. Spread with half the vanilla cream and scatter with half the raspberries. Continue alternating layers to make 2 layers each, vanilla/raspberry, chocolate and whipped creams, ending with whipped cream. Sprinkle lightly with chocolate shavings and a few raspberries.

Steps:

• Combine half & half and pudding mix in saucepan. Cook over medium heat 6-8 minutes or just until mixture comes to boil. Remove from heat. Stir in 1/2 teaspoon vanilla. Cover surface with plastic food wrap. Refrigerate 1 hour.
• Heat oven to 375°F. Grease 15x10x1-inch baking pan. Line bottom of pan with parchment or waxed paper; grease paper. Arrange 18-inch long piece parchment or waxed paper on cooling rack; sprinkle generously with powdered sugar. Set aside.
• Combine flour, cocoa powder, baking soda and salt in bowl. Set aside.
• Beat 4 egg whites in bowl at high speed until foamy. Continue beating, gradually adding 1/4 cup sugar, until glossy and stiff peaks form. Set aside.
• Combine remaining 1/2 cup sugar, 4 egg yolks and 1/2 teaspoon vanilla in bowl. Beat at high speed, scraping bowl often, 5 minutes or until thick and lemon colored. Gently stir in beaten egg whites, alternately with flour mixture, until just mixed.
• Spread into prepared pan. Bake 15-18 minutes or until cake springs back when lightly touched. Immediately loosen cake from edges of pan. Invert onto prepared parchment or waxed paper. Remove pan; peel off paper. Cool completely.
• Beat whipping cream in chilled bowl at high speed until stiff peaks form. Gently stir 2 cups whipped cream into cooled custard mixture.
• Trim off edges of cake; drizzle Chambord over cake. Spread jam onto cake. Cut into 24 equal-sized rectangles. Place 12 cake rectangles, jam-side up, in bottom of 2- to 3-quart glass serving bowl. Spoon half of custard on top. Sprinkle with half of raspberries, half of chocolate and half of almonds. Repeat layers.
• Spoon remaining whipped cream on top of dessert. Garnish with fresh raspberries and mint leaves, if desired.