Cherry Chocolate Trifle
butter for greasing pan
2 ounces unsweetened baking chocolate
5 tbs. unsalted butter
3 large eggs, separated, at room temperature
1/4 cup plus 1 tbs. Splenda
2 tsp. vanilla
1/8 tsp. baking soda
butter for greasing pan
2 ounces unsweetened baking chocolate
5 tbs. unsalted butter
3 large eggs, separated, at room temperature
1/4 cup plus 1 tbs. Splenda
2 tsp. vanilla
1/8 tsp. baking soda
Preheat oven to 400 degrees. Butter the sides and bottom of a jelly roll pan. Line the pan with parchment paper. Butter the parchment paper. Set pan aside. Place chocolate and butter in a small heavy-duty saucepan. Over low heat, stir until chocolate and unsalted butter have melted. Place egg yolks in a medium mixing bowl. Beat on high speed until light and pale in color, about 8 minutes. Add 1/4 cup Splenda, vanilla, and baking soda. Beat for 1 minute. Fold egg yolk mixture into chocolate mixture.
Place egg whites in a clean medium stainless steel bowl. Beat on high speed until frothy. Add remaining tablespoon of Splenda. Continue to beat until egg whites form stiff peaks. Stir one third of the white mixture into chocolate mixture. Carefully fold remaining egg white into chocolate mixture until combined. Spoon batter into prepared pan. Bake for 8 to 10 minute until firm. Cool completely. To assemble the trifle, cut up cooled chocolate trifle cake into 1 inch pieces. and place into the bottom of a 2 1/2 quart glass bowl. Top with thawed 16 ounce bag of frozen cherries, drained with juices reserved. Top with Whipped Cream. For decoration, sprinkle on some grated unsweetened chocolate over whipping cream
Nutritional Values for this Recipe: http://caloriecount.about.com/cc/recipe_analysis.php
Recipe submitted by Edith Weil
Place egg whites in a clean medium stainless steel bowl. Beat on high speed until frothy. Add remaining tablespoon of Splenda. Continue to beat until egg whites form stiff peaks. Stir one third of the white mixture into chocolate mixture. Carefully fold remaining egg white into chocolate mixture until combined. Spoon batter into prepared pan. Bake for 8 to 10 minute until firm. Cool completely. To assemble the trifle, cut up cooled chocolate trifle cake into 1 inch pieces. and place into the bottom of a 2 1/2 quart glass bowl. Top with thawed 16 ounce bag of frozen cherries, drained with juices reserved. Top with Whipped Cream. For decoration, sprinkle on some grated unsweetened chocolate over whipping cream
Nutritional Values for this Recipe: http://caloriecount.about.com/cc/recipe_analysis.php
Recipe submitted by Edith Weil
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