Eggless Raspberry Chocolate Trifles
Raspberries and chocolate are just so good together, truly a match made in heaven! The Eggless Raspberry Chocolate Trifles hold the promise of being addictive good in every bite, moist, bursting with berry berry goodness and ever so satisfying.
Equipment
- 1 Oven
- 2 5" round dessert rings/baking tin
- 1 Bowl
- 1 Electric hand beater
- 1 Knife
- 1 Offset spatula
- 1 Piping bag
- 1 Open star piping nozzle
- 2 Serving glasses / dessert bowls
Ingredients
Eggless chocolate sponges {two 5" cakes}
- 165 g buttermilk plain chaas
- 45 g oil
- 100 g castor sugar
- 1/2 tsp baking soda
- 3/4 tsp baking powder
- 3/4 tsp apple cider vinegar
- Pinch salt
- 15 g cocoa powder
- 120 g all purpose flour maida
To moisten
- 25 ml Cointreau or a simple sugar syrup
Dark chocolate ganache
- 200 g cream 25% fat
- 150 g 54% couverture chocolate chopped
Fruit layer
- 150 g fresh raspberries save a few for garnish
Instructions
Eggless chocolate sponges
- Preheat the oven to 180C. Lightly grease and line two 5" tins/dessert rings.
- Add all the ingredients to a large bowl and using an electric beater, whisk until smooth and lump free. Divide between two tins {about 230g each}.
- Bake for approximately 25-30 minutes until the tester comes out clean.
- Cool completely, then trim the tops and slice into 2 layers each.
- Dark chocolate ganache
- Heat the cream and add the chocolate to it. Cover until chocolate melts, then stir until smooth.
- Chill half the ganache to get to piping consistency for the top, leave the remaining spoonable.
- Assemble - See reel on @passionateaboutbaking
- Gently fit one layer of cake into a wide round stem glass.
- Moisten the layer with Cointreau, top with chocolate ganache, then fresh raspberries.
- Top with the second layer of cake, pressing gently into place. Moisten with Cointreau.
- Pipe over with ganache and garnish with fresh raspberries, mint, edible flowers.
- Chill for an hour before serving.