This bright chocolate and espresso trifle is a family favourite!
Time: Takes 1 hour
Serves: 6
INGREDIENTS FOR THE CHOCOLATE CAKE
• 300g almond flour
• 60 ml whey protein powder
• 45ml unsweetened cocoa powder
• 10ml baking powder
• 5ml bicarbonate of soda • Pinch of salt
• 250ml sour cream
• 75ml ground xylitol
• 2 eggs
FOR THE COFFEE CREAM
• 250ml mascarpone
• 330ml cream
• 20g ground xylitol
• 60ml espresso
• 250g strawberries, roughly diced + extra for serving
METHOD
1. Preheat oven 1600C. Line a 25cm x30cm cake pan with baking paper.
2. For the cake, combine the flour, whey protein powder, cocoa, baking powder, bicarbonate of soda and salt, mixing until well combined.
3. Whisk together the sour cream, xylitol, eggs and vanilla until well. Pour the mixture into the cake pan and bake for 35 minutes or until a skewer comes out clean.
5. Combine the espresso and xylitol and drizzle over the warm cake.
6. For the coffee cream, combine the mascarpone, cream and xylitol. Whip to soft peaks, and fold in the espresso. Refrigerate until needed.
7. Cut the chocolate cake into rounds, according to the size of the trifle glasses.
8. To assemble, you will need 6 trifle glasses. Place a layer of the strawberries at the bottom of each glass followed by the chocolate cake, strawberries and then a generous amount of coffee cream. Garnish the trifles with the remaining whole or chopped strawberries.
RECIPE: VICKIE DE BEER
ASSISTED BY JULIA VAN MAARSEVEEN & INGE BARTSCH
PHOTOS: LEE SCHWAGELE
