Thursday, March 5, 2015
YOLO COUNTY NEWS
99 CENTS

For true love, layer passion fruit and chocolate

Food Valentine's Day Trifle

Chocolate Champagne trifle with passion fruit curd makes a lovely Valentine's Day dessert. AP photo

By
From page A4 | February 02, 2014 |

By Alison Ladman

Passion fruit, chocolate and Champagne. Could there be three ingredients better suited for a holiday built around love?

There are several components to this dessert, but none of them is difficult and they combine to form a most impressive and decadent dessert. Passion fruit puree generally is found in the freezer section of your grocer, often alongside the Hispanic ingredients.

___
The recipe
Chocolate-Champagne Trifle with Passion Fruit Curd
Start to finish: 1 hour

The ingredients:
* For the chocolate cake:
1/2 cup (1 stick) unsalted butter
4 ounces bittersweet chocolate
1/4 cup coffee
2 eggs
1/2 cup cocoa powder
1/3 cup packed brown sugar
Pinch of salt

* For the passion fruit curd:
1/2 cup granulated sugar
2 teaspoons cornstarch
2 eggs
1/2 cup passion fruit puree
2 tablespoons unsalted butter
Pinch of salt

* For the Champagne cream:
1/2 cup granulated sugar
3 egg yolks
3/4 cup Champagne (or other sparkling wine)
1/2 cup heavy cream
Fresh berries, to garnish

Putting it together:
First, make the chocolate cake. Heat the oven to 350 F. Coat a 9-inch cake pan with cooking spray, then line the bottom with kitchen parchment.

In a small saucepan over medium heat, melt the butter. Remove the pan from the heat and add the chocolate, stirring until melted. Stir in the coffee until smooth and glossy.

In a medium bowl, beat together the eggs, cocoa, brown sugar and salt. Add the chocolate mixture and beat until smooth. Pour into the prepared pan and bake for 20 minutes, or until slightly puffed and no longer loose at the center. Set aside to cool.

Meanwhile, make the passion fruit curd.

In a clean small saucepan, whisk together the sugar and cornstarch. Add the eggs and beat until smooth. Add the passion fruit puree and beat again until smooth. Set the pan over medium heat and cook, whisking constantly, until the mixture comes to a boil. Remove the pan from the heat and whisk in the butter and salt. Set aside and allow to cool completely.

To make the Champagne cream, set up a double boiler with 1 inch of water in the bottom pan. If you don’t have a double boiler, fill a medium saucepan with 1 inch of water, then set a large bowl over it.

In the top of the boiler or in the bowl, whisk together the sugar and egg yolks until smooth. Add the Champagne and whisk until smooth. Turn the heat to medium and continue to whisk until the mixture is light in color and has thickened to a soft, foamy cream, about 15 minutes. Remove from the heat and allow to cool slightly.

In a medium bowl, use an electric mixer to beat the heavy cream to stiff peaks. Fold the cream into the Champagne cream.

To assemble the trifle, cut the cooled chocolate cake into small cubes.

In parfait glasses, layer cubes of chocolate cake, passion fruit curd and Champagne cream, repeating the layers until the glasses are filled. Garnish with fresh berries. Enjoy immediately or cover and chill for up to 8 hours. Serves 4.

Comments

comments

The Associated Press

  • Recent Posts

  • Enter your email address to subscribe to this newspaper and receive notifications of new articles by email.

  • .

    News

     
    ‘The Liar’ will have audiences in stitches

    By Anne Ternus-Bellamy | From Page: A1 | Gallery

    Hibbert Lumber honored as an Owl Wise Leader

    By Felicia Alvarez | From Page: A1 | Gallery

     
    Fiesta dinner, auction benefit Chávez School

    By Enterprise staff | From Page: A3

     
    World Language Fair brings nations to Davis

    By Krystal Lau | From Page: A3

    Get crackin’ for Yolo Crisis Nursery

    By Enterprise staff | From Page: A3

     
    Taizé service set Friday at DCC

    By Enterprise staff | From Page: A3

    Climate Lobby will meet March 11

    By Enterprise staff | From Page: A3

     
    Be featured in Woodland’s water-wise landscape tour

    By Enterprise staff | From Page: A3

    UFC speaker series gives ‘A Winemaker’s Journey’

    By Enterprise staff | From Page: A3

     
    Speaker will illuminate universe’s dark side

    By Enterprise staff | From Page: A3

     
    Divorce options covered in Saturday workshop

    By Special to The Enterprise | From Page: A4

    Community forum with police will address hate in Davis

    By Enterprise staff | From Page: A5

     
    .

    Forum

    Tom Meyer cartoon

    By Debbie Davis | From Page: A6

     
    .

    Sports

    DHS boys track team has high aspirations

    By Dylan Lee | From Page: B1 | Gallery

     
    Blue Devil boys mash Marauders

    By Evan Ream | From Page: B1 | Gallery

    Devils’ big inning is the difference in baseball opener

    By Bruce Gallaudet | From Page: B1 | Gallery

     
    DHS golfers dominate Elk Grove

    By Enterprise staff | From Page: B1

    Davis softball offense explodes for first win

    By Chris Saur | From Page: B1 | Gallery

     
    Youth soccer: Barker lights it up for Blue Thunder

    By Enterprise staff | From Page: B3 | Gallery

    Youth roundup: U15 Knights rout El Dorado Hills

    By Enterprise staff | From Page: B3 | Gallery

     
    Sports briefs: DHS swimmers speed past Herd

    By Enterprise staff | From Page: B8

    .

    Features

    .

    Arts

    Hear EZ Street Saturday at winery

    By Enterprise staff | From Page: A7

     
    UC Davis bands perform on March 11

    By Jeff Hudson | From Page: A7

     
    Wealth of Nations plays Saturday

    By Special to The Enterprise | From Page: A7

    ‘Witness for the Prosecution’ to be screened Sunday

    By Special to The Enterprise | From Page: A7

     
     
    Resler releases memoir, ‘The Last Protégée’

    By Enterprise staff | From Page: A8

    Athens Guitar Duo to perform at Davis Arts Center

    By Special to The Enterprise | From Page: A8

     
    .

    Business

    .

    Obituaries

    .

    Comics

    Comics: Thursday, March 5, 2015

    By Creator | From Page: B6