Left over chocolate cake in the freezer? Want to impress your guests with a dessert you can knock up in half an hour? This one is for you!
I have been wanting to make a chocolate-hazelnut trifle and have had ideas whizzing round my head of different ways to do it for ages. The classic combination of chocolate and hazelnut has been immortalised in Nutella, a chocolate hazelnut spread which was first brought to the world in jar form in 1964. So Nutella seemed the perfect place to start my trifle-building.
I had a load of chocolate cake which I put in the freezer at Christmas in case of emergencies (if you have an emergency, chocolate cake is a must!), but I have been trying to clear things down for a while in preparation for the growing season, so it seemed the right time to start using it. And what better use than trifle?
A good grown up trifle should have an ample amount of booze…… and in keeping with the chocolate-hazelnut theme, I gave the cake a good soaking of hazelnut liqueur. There are many different brands out there, with Frangelico being probably the best known. As I couldn’t find any Frangelico however, I had to search out an alternative……. Waitrose came up trumps with an amazing bottle of Fratello…… a deliciously addictive infusion of Italian hazelnuts, Madagasgan vanilla, cocoa and honey. Beware…. it is amazing on ice and the bottle may be drained very quickly!
If you need to make a child-friendly version, get hold of a non-alcoholic bottle of hazelnut syrup, now available in many supermarkets, bought mostly to add to coffee and cocktails. Monin is a popular make, although I used Teisseire, a French brand, as that is what I had in the larder.
The boozy cake is sprinkled with crunchy toasted hazelnuts and drizzled with Nutella, which gives an amazing gooey, slightly chewy, rich, chocolate-hazelnut surprise to the trifle experience. Topped with cool, vanilla-laced liquid custard and a final layer of lightly whipped cream shot through with an extra hint of Nutella, this trifle will bring a smile to your face and a satisfied whimper.
It has to be one of the easiest trifles I have ever made, yet the delight of eating it is sublime. Spongy, crunchy, liquid, creamy, gooey, chewy textural heaven………. Alcohol-laced, chocolatey, hazelnutty, vanilla-sweet deliciousness. It will make you look like you have slaved for hours, yet it can be thrown together with so little effort……
Serve it in clear glasses or bowls to do justice to the full layered effect. The advantage of individual portions is that if you have kids, you can make some servings alcoholic and some not. I have served mine in some beautiful hand-blown wine glasses that were given to us as a thank you gift by friends at the end of their stay with us. Aren’t they gorgeous? I think it makes the experience of eating the contents that much more special…..
I am sharing these amazingly decadent and very tempting Nutella Trifles as widely as possible………. They are that heavenly, I want as many people to know about them as possible…..
We Should Cocoa with Choclette at Tin & Thyme. This month’s theme is ‘No Bake’. Providing you have access to chocolate cake (bought or pre-made), this requires minimal preparation and there was no baking involved on the day! Ok…… so I made the cake originally…… but that was months ago, so I think it counts!
Recipe of the Week with Emily at A Mummy Too.
The No Waste Food Challenge with Elizabeth’s Kitchen Diary. Trifles are the perfect way to use up left over cake…..
Treat Petite with Kat at The Baking Explorer (and Cakeyboi). This month’s theme is ‘Hello Spring’. Spring is the time I always try to clear down the freezer a little, in preparation for the fruit and growing seasons and this trifle helped to off-load some of that freezer-stored cake.
Nutella Trifle (to make 4 servings)
- Cut the chocolate sponge into smallish chunks and place randomly as a layer in the bottom of your chosen serving dish(es).
- Drizzle about two tablespoons (or to taste) of hazelnut liqueur per portion over the chocolate sponge and allow to soak in.
- Sprinkle a few chopped hazelnuts over the sponge.
- Spoon about 4 heaped tablespoons Nutella or chocolate hazelnut spread into a small glass bowl and heat in the microwave on medium in short 20 to 30 second bursts, stirring between each until the spread is runnier and more drizzleable. (If you don’t have a microwave, gently heat over a small saucepan of simmering water, stirring frequently).
- Drizzle the chocolate hazelnut spread over the sponge so that it is evenly shared per portion.
- Spoon the custard over the top, again evenly distributing between portions, so that you have a good, thick layer.
- Whip the double cream with the remaining heaped tablespoon of Nutella/spread until you have soft, but firm peaks.
- Spoon and spread the cream over the custard.
- Decorate with a sprinkling of toasted hazelnuts and some grated or finely chopped chocolate.