Chocolate Cream Trifles

Ingredients

• Plain cake (see page 8)
• 4 pint milk, sherry or fruit juice
• 3 oz. vanilla chocolate or 1 tablespoon cocoa
• 4 pint milk
• 3 egg yolks
• 1-2 tablespoons sugar
• 2-3 tablespoons whipped cream
• Chocolate vermicelli

Method

1. 1

   Crumble the cake, put it in the bottom of four sundae glasses or a glass dish, and moisten with the liquid.

2. 2

   Shred or break the chocolate into small pieces and dissolve in a little of the milk (or blend the cocoa with a little of the milk).

3. 3

   Add the rest of the milk, and bring just to the boil.

4. 4

   Beat the egg yolks and sugar, and pour the chocolate mixture on to them, stirring all the time.

5. 5

   Heat very gently, but on no account allow the mixture to become too hot.

6. 6

   Pour into the glasses, and when cold add the cream and chocolate vermicelli.

As published

This recipe was extracted from The new Cakeoma recipe book (1950) by Latham & Company Limited, page 15. The excerpt below is the record exactly as published.

CHOCOLATE CREAM TRIFLES Plain cake (see page 8) 4 pint milk, sherry or fruit juice 3 oz. vanilla chocolate or 1 tablespoon cocoa 4 pint milk 3 egg yolks 1-2 tablespoons sugar 2-3 tablespoons whipped cream Chocolate vermicelli

Cook this with the app: pantry check, scaling, and the assistant.