A Fresh Cranberry And Semisweet Chocolate Trifle Recipe

• 1/2 lb unsalted butter at room temperature
• 1 1/2 c. all-purpose flour
• 1 1/4 c. sugar
• 4 lrg Large eggs
• 1/2 c. cocoa pwdr
• 1 tsp baking pwdr
• 1 pch salt
• 1 tsp pure vanilla extract
• 2 x recipes Fresh Cranberry Compote II (see recipe)
• 1 x recipe Chocolate Pastry Cream (see recipe)
• 1 c. heavy cream whipped Chocolate shavings for garnish

1. Preheat the oven to 350 degrees.
2. Butter and flour a 9- by 5- by 3-inch loaf pan.
3. In the bowl of an electric mixer, combine the remaining butter and sugar.
4. On medium speed, cream the mix till smooth.
5. Add in the Large eggs, one at a time and beat till smooth.
6. Sift the remaining flour, cocoa pwdr, baking pwdr, and salt.
7. Add in one third of the flour mix to the creamed mix at a time, beating after each addition.
8. Add in the vanilla and mix well.
9. Pour the batter into the prepared pan and bake till it springs back when touched, about 50 min.
10. Remove from the oven and cold slightly in the pan.
11. Remove from the pan and cold completely on a wire rack.
12. Slice the cake into 1/2-inch slices.
13. To assemble, spread 1 c. of the Chocolate Pastry Cream over the bottom of a large, deep glass trifle bowl.
14. Top the cream filling with some of the chocolate lb.
15. cake.
16. Spoon some of the Cranberry Compote over the cake.
17. Spread 2 c. of the Chocolate Pastry cream over the cranberries.
18. Spread the whipped cream over the top and garnish with chocolate savings.
19. Spoon the trifle into individual serving plates and serve.
20. This recipe yields 10 to 12 servings.

butter, flour, sugar, eggs, cocoa pwdr, baking pwdr, salt, vanilla, recipe chocolate pastry cream, heavy cream whipped chocolate

Taken from cookeatshare.com/recipes/a-fresh-cranberry-and-semisweet-chocolate-trifle-61905 (may not work)