Ingredients:

  • 1 cup (227g) unsalted butter, cubed
  • 6 oz (170g) dark chocolate (70% cocoa solids), roughly chopped
  • 1 ½ cups (300g) granulated sugar
  • ¾ cup (90g) all-purpose flour
  • ¼ cup (25g) unsweetened cocoa powder
  • Pinch of salt
  • 4 large eggs, room temperature
  • 1 tsp vanilla extract
  • 12 oz (340g) frozen dark sweet cherries (pitted)
  • ¼ cup (50g) granulated sugar (for compote)
  • 1 tbsp lemon juice
  • 2 tbsp Kirsch or Dark Rum (Optional)
  • 2 cups (475ml) heavy whipping cream, very cold
  • ½ cup (60g) powdered sugar, sifted
  • 1 tsp vanilla extract (for cream)
  • 2 oz (55g) dark chocolate, for shaving

Instructions:

  1. Bake the Brownies: Melt butter and chopped chocolate together gently. Whisk in sugar, then eggs and vanilla. Fold in dry ingredients (flour, cocoa, salt). Bake until just set. Cool completely, then cut into rough 1-inch cubes.
  2. Prepare the Cherry Compote: Combine cherries, sugar, and lemon juice in a saucepan. Simmer until the mixture thickens slightly, about 10 minutes. Remove from heat. Once cool, stir in the Kirsch/Rum (if using).
  3. Make the Soaking Liquid: Mix ¼ cup water with any residual cherry syrup from the compote, or add a splash of liqueur if desired.
  4. Whip the Cream: Chill the bowl and beaters. Beat heavy cream, powdered sugar, and vanilla until stiff peaks form. Keep chilled.
  5. Prepare the Shavings: Use a vegetable peeler or sharp knife to create chocolate shavings from the 2 oz block.
  6. Assemble Layer 1 (Base): Place half of the brownie cubes evenly in the bottom of the trifle bowl. Drizzle half of the soaking liquid over the brownies.
  7. Assemble Layer 2 & 3: Spoon half of the cooled cherry compote evenly over the brownies. Top with half of the vanilla whipped cream.
  8. Repeat Middle Layers: Repeat the layering process (brownies, soaking liquid, compote, and cream) using the remaining ingredients.
  9. Final Garnish: Top the final layer of cream generously with the chocolate shavings and any optional sprinkles.
  10. Chill and Serve: Cover lightly and chill for at least 2 hours (overnight is best) to allow the layers to meld. Serve cold.