Chocolate Amaretto Trifle

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Yield: 1 large trifle, or 8 individual trifles

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A light and airy chocolate cake flavored with almond and layered with white chocolate amaretto cream, eating this trifle is like eating a luscious cloud.

Chocolate Amaretto Trifle

star rating (4) rate this recipe »
Hands-on time:
Baking time:
Total time:
Yield: 1 large trifle, or 8 individual trifles
Published: 01/11/2010

Ingredients

Chocolate Chiffon Cake

White Chocolate Amaretto Cream

  • 1 cup white chocolate chunks
  • 1 1/2 cups heavy cream
  • 1/8 teaspoon Amaretto flavoring OR 1/2 tablespoon Amaretto liquor

Tips from our bakers

  • Want to make one big trifle? Go for it! This recipe will fit a 10-12 cup trifle dish.
  • Not a big fan of amaretto? Try hazelnut liquor, cherry kirsch, or leave out the alcohol altogether and use a flavored simple syrup on the cake and your favorite flavoring in the white chocolate cream.
  • For a quick filling, use white chocolate or dark chocolate instant pudding mix made with half and half. Quick, easy and decadent.

Directions

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1) Preheat the oven to 325°F. Spray a half sheet pan with cooking spray and line with parchment. Spritz the parchment with cooking spray as well.
Begin by preparing the White Chocolate Amaretto Cream, as it will need to cool before whipping. Bring the cream to a light boil, and remove from the heat. Add the white chocolate chunks and stir until melted and smooth, and slightly cooled. Add the amaretto flavoring OR liquor and stir well. Set aside in the refrigerator to cool and thicken.

2) Separate the 7 eggs. Place the white and the lemon juice in the bowl of a stand mixer and whip until foamy. Add 1/2 cup of sugar in a slow stream and continue beating until stiff peaks form. Set aside.

3) In a separate bowl, combine the remaining sugar, flour, baking powder, cocoa and salt. Blend on low speed until well combined and aerated.
In a small bowl blend the oil, buttermilk, egg yolks, and flavorings until pale yellow and creamy looking. Add to the dry ingredients and beat 2 minutes, or until well blended and smooth.

4) In 3 stages, fold in the egg whites. Take care to keep the mix light and fluffy. Blend until only a few streaks of white show in the chocolate batter.
Pour into the prepared pan and bake for 15-18 minutes or until set and the sides of the cake begin to pull away from the sides of the pan.

5)Remove the cake from the pan with the aid of the parchment paper. Turn the cake over onto a clean kitchen towel and peel off the parchment paper. Brush with the amaretto liquor, using all of the liquor. Allow the cake to cool completely.

6) To finish the White Chocolate Cream for layering, place the chilled chocolate cream in bowl of a stand mixer equipped with the whisk attachment. Whip the mixture until thickened to the consistency of lightly whipped cream. The texture will be airy, and the cream will melt on the tongue.

7) To assemble the trifle, tear small pieces of cake, about the size of a quarter, and place in the bottom of the dessert shot glasses. Cover with about a tablespoon of the white chocolate cream. Continue to make layers of cake and cream until the glasses are 3/4 full. Increase the amount of cake and cream used in the layers to ensure each layer is filling the glass to the edge. This recipe will fill 6-8 dessert glasses, depending on size and how full you fill them.

Reviews

1
  • star rating 07/04/2010
  • Br Bruno from New Mexico
  • I made this for my brother monks for Easter. They loved it. I used dark chocolate rather than white chocolate, used amoretto syrop rather than flavouring, added hazlenut syrop and vanilla syrop as well, and quadrupled the quantities. It was served from two large trifle dishes.
  • star rating 07/04/2010
  • Br Bruno from New Mexico
  • i had to use dark chocolate eather than white chocolate,but it was still very good
  • star rating 02/18/2010
  • Karen S from Raleigh NC
  • I was very disappointed in this recipe and it takes a lot for me to be unhappy with anything chocolate. I even bought special ingredients for it (Amarreto flavoring and white chocolate chunks). The cake did not taste as great as I would have hoped. The white chocolate cream did not whip up at all. It eventually separated. I had to go to plan B and used pudding mix instead although I did add some of the white chocolate mixture to it. I even made my own whipped cream for the topping. Although it did finally look nice (even with some chocolate shavings on top) it did not taste good. After my husband and I had one serving, the rest got thrown away. So sad.
    We sincerely feel your pain. It's no fun to put all the effort and special ingredients into a recipe only to have it miss your expectations. If you'd like to try this recipe again - or talk about how this may have happened - call our Baker's Hotline (802-649-3717) and we will problem solve with you. Irene @ KAF
  • 01/20/2010
  • Renee H from New Paltz, New York
  • I haven't made this recipe yet. Whatr is a half sheet pan? I have no idea. Renee
    Take a look: http://www.kingarthurflour.com/shop/items/nordicware-half-sheet-pan Frank @ KAF>
1
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