Chocolate-Caramel Trifle with Raspberries

Name: Chocolate-Caramel Trifle with Raspberries
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 10
Cuisine: English, British, Scottish, European
Ingredients: 1 teaspoons baking soda; 113 grams About 1/2 cup butter or margarine, at room temperature; 177 milliliters hazelnut- or coffee-flavor liqueur (see notes); 2 larges eggs; 355 milliliters About all-purpose flour; 177 milliliters milk; 10 servings Caramel Pastry Cream; 170 grams 1/2 cups fresh raspberries , rinsed and drained; 1 teaspoons salt; 113 grams semisweet chocolate; 237 milliliters sugar; 1 teaspoon vanilla

Chocolate-Caramel Trifle with Raspberries might be just the Scottish recipe you are searching for. This recipe serves 10. This dessert has 559 calories, 10g of protein, and 21g of fat per serving. This recipe covers 13% of your daily requirements of vitamins and minerals. Head to the store and pick up baking soda, sugar, vanilla, and a few other things to make it today. From preparation to the plate, this recipe takes around 45 minutes.

Instructions

Butter and flour a 9-inch square baking pan.

Ingredients you will need

Butter

All Purpose Flour

Equipment you will use

Baking Pan

Coarsely chop 3 ounces of the chocolate and place in a microwave-safe bowl.

Ingredients you will need

Chocolate

Equipment you will use

Microwave

Bowl

Heat in a microwave oven on full power (100%), stirring every 30 seconds, until melted and smooth, about 1 1/2 minutes total.

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Microwave

Oven

In a large bowl, with a mixer on medium-high speed, beat 1/2 cup butter and the sugar until fluffy.

Ingredients you will need

Butter

Sugar

Equipment you will use

Blender

Bowl

Add eggs and vanilla and beat until well blended. Stir in melted chocolate.

Ingredients you will need

Chocolate

Vanilla

Egg

In another bowl, mix 1 1/2 cups flour, baking soda, and salt.

Ingredients you will need

Baking Soda

All Purpose Flour

Salt

Equipment you will use

Bowl

Add flour mixture and milk to butter mixture, stir to combine, then beat until well blended. Scrape batter into prepared pan and spread level.

Ingredients you will need

Butter

Spread

All Purpose Flour

Milk

Equipment you will use

Frying Pan

Bake in a 350 regular or convection oven until cake begins to pull from pan sides, 40 to 50 minutes.

Equipment you will use

Oven

Frying Pan

Let cake cool to room temperature in pan on a rack, about 1 1/2 hours.

Equipment you will use

Frying Pan

Run a thin knife between cake and pan sides and invert onto a board to release.

Equipment you will use

Knife

Frying Pan

Cut cake into 1- to 1 1/2-inch cubes.

Layer a third of the cubes in the bottom of a 3- to 3 1/2-quart trifle bowl or other straight-sided glass bowl.

Equipment you will use

Bowl

Drizzle 1/4 cup liqueur evenly over cake. Spoon a third of the Caramel Pastry Cream over cake and spread level. Repeat to make two more layers each of cake, liqueur, and pastry cream, ending with pastry cream. Cover and chill at least 2 hours or up to 1 day.

Ingredients you will need

Pastry Cream

Caramel

Liqueur

Spread

Finely chop remaining 1 ounce chocolate or scrape into curls. Arrange raspberries on trifle and sprinkle chocolate evenly over berries. Scoop onto dessert plates to serve.

Ingredients you will need

Raspberries