I served this delicious Chocolate Trifle for Christmas dinner - but it’s also a showy finale for New Year’s Eve. I’ve posted the recipe before, but am bringing it back with a non-alcoholic twist. Rather than soak the dried cake cubes in the coffee liqueur the recipe calls for, try substituting 1/4 c. (60 mL) espresso and 1/4 tsp. (1.25 mL) pure orange extract. I did that for Christmas, with superb results!
Making this special trifle one day ahead blends the flavors perfectly as well as allowing a little extra time for your New Year’s Eve preparations.
I’m reprinting this terrific recipe today so you’ll have time to buy the ingredients and get busy drying the cubed chocolate cake in a low oven. I set mine to its “dehydrate” function - use the lowest temperature you can. Drying the cubed cake takes about 2 hr., but the rest of the preparation is quick and easy.
I served this trifle in a large crystal bowl, but the recipe is so versatile that it can easily be cut in half or prepared in individual goblets. Serves 8. If you prefer, here’s the boozy version:
One more important thing, Dollinks: Happy New Year!