The Canadian Press - ONLINE EDITION

Recipe for chocolate-Champagne trifle with passion fruit curd

  • Print

Passion fruit, chocolate and Champagne. Could there be three ingredients better suited for a holiday built around love?

There are several components to this dessert, but none of them is difficult and they combine to form a most impressive and decadent dessert. Passion fruit puree generally is found in the freezer section of your grocer, often alongside the Hispanic ingredients.

___

CHOCOLATE-CHAMPAGNE TRIFLE WITH PASSION FRUIT CURD

Start to finish: 1 hour

Servings: 4

For the chocolate cake:

1/2 cup (1 stick) unsalted butter

4 ounces bittersweet chocolate

1/4 cup coffee

2 eggs

1/2 cup cocoa powder

1/3 cup packed brown sugar

Pinch of salt

For the passion fruit curd:

1/2 cup granulated sugar

2 teaspoons cornstarch

2 eggs

1/2 cup passion fruit puree

2 tablespoons unsalted butter

Pinch of salt

For the Champagne cream:

1/2 cup granulated sugar

3 egg yolks

3/4 cup Champagne (or other sparkling wine)

1/2 cup heavy cream

Fresh berries, to garnish

First, make the chocolate cake. Heat the oven to 350 F. Coat a 9-inch cake pan with cooking spray, then line the bottom with kitchen parchment.

In a small saucepan over medium heat, melt the butter. Remove the pan from the heat and add the chocolate, stirring until melted. Stir in the coffee until smooth and glossy.

In a medium bowl, beat together the eggs, cocoa, brown sugar and salt. Add the chocolate mixture and beat until smooth. Pour into the prepared pan and bake for 20 minutes, or until slightly puffed and no longer loose at the centre. Set aside to cool.

Meanwhile, make the passion fruit curd.

In a clean small saucepan, whisk together the sugar and cornstarch. Add the eggs and beat until smooth. Add the passion fruit puree and beat again until smooth. Set the pan over medium heat and cook, whisking constantly, until the mixture comes to a boil. Remove the pan from the heat and whisk in the butter and salt. Set aside and allow to cool completely.

To make the Champagne cream, set up a double boiler with 1 inch of water in the bottom pan. If you don't have a double boiler, fill a medium saucepan with 1 inch of water, then set a large bowl over it.

In the top of the boiler or in the bowl, whisk together the sugar and egg yolks until smooth. Add the Champagne and whisk until smooth. Turn the heat to medium and continue to whisk until the mixture is light in colour and has thickened to a soft, foamy cream, about 15 minutes. Remove from the heat and allow to cool slightly.

In a medium bowl, use an electric mixer to beat the heavy cream to stiff peaks. Fold the cream into the Champagne cream.

To assemble the trifle, cut the cooled chocolate cake into small cubes.

In parfait glasses, layer cubes of chocolate cake, passion fruit curd and Champagne cream, repeating the layers until the glasses are filled. Garnish with fresh berries. Enjoy immediately or cover and chill for up to 8 hours.

Nutrition information per serving: 1,048 calories; 558 calories from fat (53 per cent of total calories); 62 g fat (33 g saturated; 1 g trans fats); 462 mg cholesterol; 111 g carbohydrate; 6 g fiber; 94 g sugar; 13 g protein; 136 mg sodium.

Fact Check

Fact Check

Have you found an error, or know of something we’ve missed in one of our stories?
Please use the form below and let us know.

* Required
  • Please post the headline of the story or the title of the video with the error.

  • Please post exactly what was wrong with the story.

  • Please indicate your source for the correct information.

  • Yes

    No

  • This will only be used to contact you if we have a question about your submission, it will not be used to identify you or be published.

  • Cancel

Having problems with the form?

Contact Us Directly
  • Print

You can comment on most stories on winnipegfreepress.com. You can also agree or disagree with other comments. All you need to do is be a Winnipeg Free Press print or e-edition subscriber to join the conversation and give your feedback.

You can comment on most stories on winnipegfreepress.com. You can also agree or disagree with other comments. All you need to do is be a Winnipeg Free Press print or e-edition subscriber to join the conversation and give your feedback.

Have Your Say

New to commenting? Check out our Frequently Asked Questions.

Have Your Say

Comments are open to Winnipeg Free Press print or e-edition subscribers only. why?

Have Your Say

Comments are open to Winnipeg Free Press Subscribers only. why?

The Winnipeg Free Press does not necessarily endorse any of the views posted. By submitting your comment, you agree to our Terms and Conditions. These terms were revised effective April 16, 2010.

letters

Make text: Larger | Smaller

LATEST VIDEO

Paul Maurice addresses media at end of 13/14 season

View more like this

Photo Store Gallery

  • A Yellow-bellied Sapsucker hangs out on a birch tree in St. Vital. The Yellow-bellied Sapsucker is considered a keystone species. Other species take advantage of the holes that the birds make in trees. A group of sapsuckers are collectively known as a
  • Geese take cover in long grass in the Tuxedo Business Park near Route 90 Wednesday- Day 28– June 27, 2012   (JOE BRYKSA / WINNIPEG FREE PRESS)

View More Gallery Photos

Poll

Do you agree with the province’s crackdown on flavoured tobacco products?

View Results

View Related Story

Ads by Google