What you need
¾ of the CADBURY Family Cake, cut into 4cm pieces
½ cup cherry flavoured liqueur
450g CADBURY Baking Milk Chocolate Melts
1¾ cups pure cream
¼ cup brown sugar
½ teaspoon sea salt flakes
680g jar sour cherries, drained
225g CADBURY Baking White Chocolate Melts
1½ cups thickened cream, semi-whipped
1/3 cup water
¼ cup caster sugar
150g CADBURY Baking Dark Chocolate Melts
1. PLACE the cake pieces in the base of a 3 litre serving bowl and drizzle with liqueur.
2. MELT the milk chocolate gently in a bowl over a saucepan of simmering water. Heat the pure cream, sugar and salt in another saucepan and until just lukewarm. Pour the cream into the milk chocolate and whisk together. Pour over the cake and then chill until set.
3. SPOON the cherries over the milk chocolate. Gently melt the white chocolate in a bowl over a saucepan of simmering water. Fold the chocolate into the cream then pour over the cherries and chill.
4. COMBINE the water and caster sugar in a saucepan and bring to a simmer then pour onto the dark chocolate and mix well. Cool then pour over the white chocolate and chill for 30 minutes or until required.
TIP: the trifle may be made up to one day ahead.
This recipe will use approximately 1/3 of the CADBURY Family Cake. The remaining cake can be well wrapped and frozen for up to 3 months until required.
For lovers of chocolate, this is a wonderful dessert that transforms a delicious chocolate cake into a mouth-watering dinner party dessert. Combines 3 different chocolate varieties.