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Fresh Cranberry and Semisweet Chocolate Trifle (Emeril Lagasse) Recipe

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Fresh Cranberry and Semisweet Chocolate Trifle (Emeril Lagasse)
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Ingredients
29
Count
Nutrition
919
Calories
Total time
120
Minutes
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Ingredients:

Directions:

  1. Preheat the oven to 350 degrees. Butter and flour a 9 by 5 by 3-inch loaf pan.
  2. In the bowl of an electric mixer, combine the remaining butter and sugar. On medium speed, cream the mixture until smooth. Add the eggs, one at a time and beat until smooth.
  3. Sift the remaining flour, cocoa powder, baking powder, and salt. Add one third of the flour mixture to the creamed mixture at a time, beating after each addition. Add the vanilla and mix well.
  4. Pour the batter into the prepared pan and bake until it springs back when touched, about 50 minutes. Remove from the oven and cool slightly in the pan. Remove from the pan and cool completely on a wire rack.
  5. Slice the cake into 1/2-inch slices.
  6. To assemble, spread 1 cup of the Chocolate Pastry Cream over the bottom of a large, deep glass trifle bowl. Top the cream filling with some of the chocolate pound cake. Spoon some of the cranberry mixture over the cake. Spread 2 cups of the Chocolate Pastry cream over the cranberries.
  7. Spread the whipped cream over the top and garnish with chocolate savings. Spoon the trifle into individual serving plates and serve.
  8. Cranberry Compote:
  9. Put the cranberries, orange and lemon zest, orange and lemon juice, sugar, vanilla, and 1 1/2 cups of the water in a medium-size nonreactive saucepan over medium-high heat. Bring to a boil and cook for 8 minutes.
  10. Dissolve the cornstarch in the remaining 1/2 cup of water and add to the pan. Reduce the heat to medium, then stir constantly until the mixture thickens, about 2 minutes.
  11. Remove from the heat and cool completely.
  12. Yield: 4 cups
  13. Chocolate Pastry Cream:
  14. Combine the milk, sugar, chocolate, and vanilla in a large nonstick saucepan over medium heat. Whisk to incorporate the chocolate. When the mixture comes to a gentle boil or simmers after about 5 minutes, take 1 cup of the chocolate mixture and add it to the yolks. Whisk well. Slowly whisk the yolks into the chocolate mixture. Cook over medium heat until it thickens slightly, about 4 to 5 minutes. Dissolve the cornstarch in the water. Slowly stir into the hot liquid. Continue to cook for 2 minutes. Remove from the heat and stir in the butter. Pour into a glass bowl. Cover with plastic wrap, pressing the wrap down on the surface of the pastry cream to prevent a skin from forming. Cool completely and chill for at least 4 hours.
  15. Yield: 8 cups
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 919.45 Kcal (3850 kJ)
Calories from fat 336.24 Kcal
% Daily Value*
Total Fat 37.36g 57%
Cholesterol 333.66mg 111%
Sodium 223.26mg 9%
Potassium 496.55mg 11%
Total Carbs 134.68g 45%
Sugars 99.58g 398%
Dietary Fiber 4.75g 19%
Protein 15.9g 32%
Vitamin C 17.4mg 29%
Vitamin A 0.3mg 9%
Iron 2.3mg 13%
Calcium 232mg 23%
Amount Per 100 g
Calories 177.66 Kcal (744 kJ)
Calories from fat 64.97 Kcal
% Daily Value*
Total Fat 7.22g 57%
Cholesterol 64.47mg 111%
Sodium 43.14mg 9%
Potassium 95.94mg 11%
Total Carbs 26.02g 45%
Sugars 19.24g 398%
Dietary Fiber 0.92g 19%
Protein 3.07g 32%
Vitamin C 3.4mg 29%
Iron 0.4mg 13%
Calcium 44.8mg 23%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 20.7
    Points
  • 25
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium

Bad Points

  • High in Sugar

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