Thank you to our loyal customer who dropped off this recipe to me but I don't have her name. Please let me know if it's you!
2 chocolate loaf cakes (350 gr each)
125 ml Cherry Brandy
300 - 350 gr bottled Morello Cherries - drained
Slice the cakes into halves, lengthwise. Spread 1 layer with the jam and cover with the 2nd layer. Layer the "jam sandwiches" into the bottom of a large trifle bowl. Pour the Cherry Brandy over the cake till it's all soaked up. Cover with drained cherries. Cover with cling film and set aside.
100 gr dark chocolate (min 70% cocoa solids) - cut in pieces
350 ml milk
350 ml Whipping cream (35%)
8 egg yolks
125 gr caster sugar
40 gr cocoa
Melt chocolate (on low in microwave 3-4 min, stirring every 30 sec). Set aside.
Warm the milk & cream in a saucepan. Whisk yolks, sugar & cocoa in large bowl. Pour the warm milk & cream into the yolk mixture while whisking constantly. Stir in the melted chocolate.
Pour above mixture into a saucepan and cook over low - medium heat, stirring constantly until custard thickens. DO NOT BOIL or it will curdle. Keep cooking till chocolate is totally melted and custard is thick and slightly darker. When ready, pour custard into a bowl, cover with cling film and refrigerate.
When custard is cold, pour over the chocolate cake layer. Cover with cling film, leave in fridge overnight.
750 ml whipping cream (35%)
30 gr dark chocolate
Before serving, whip the cream, spread over the custard, grate or curl chocolate over the cream. Let people fall upon it with greed and gratitude. They will go home happy!