Recipe: chocolate banana trifle
Chocolate Banana Trifle
1 (13 x 9-inch) chocolate cake
four RIPE bananas, sliced
1 cup whipping cream
1/4 cup almonds, blanched, toasted and slivered
1/4 cup maraschino cherries, halved
2 cups whole milk
1/2 cup granulated sugar
five ounces semi-sweet chocolate, grated
2 tablespoons cornstarch
two tablespoons unsweetened cocoa powder
4 tablespoons water
four egg yolks
2 tablespoons vanilla extract
Prepare the chocolate pudding initial. Spot the milk, sugar and chocolate in a medium saucepan. Cook, stirring, over medium heat till the chocolate is melted and the mixture is on the verge of boiling.
Sift the cornstarch and cocoa powder collectively. Add water and mix completely. Stir the cornstarch mixture into the chocolate mixture. Whisk in the complete eggs and the further egg yolks. Cook until thickened (about 5 minutes).
Add the vanilla extract. Pour into a bowl. Cover with plastic wrap and chill.
Reduce the chocolate cake into three-inch squares. Layer half the pieces of chocolate cake in a massive trifle or other big glass bowl, cutting the pieces to match. Arrange half of the banana slices around the sides of the bowl and on top of the cake. Spread half the chocolate pudding more than the cake and around the sides. Repeat the approach with an additional layer of cake, far more banana slices and the rest of the chocolate pudding.
Whip the whipping cream and slather over the leading of the topmost layer of chocolate pudding. Sprinkle with slivered almonds and garnish with cherry halves. Chill.