• 4 eggs

  • 250g of caster sugar

  • 250g of plain flour

  • 1 pinch of bi-carb

  • 300g cooking chocolate

  • 200g of sour cream

  • 250g of mascarpone

  • 200 ml of thickened cream

  • 3 mandarins

  • 1 splash of Cointreau


  • Cake mix:

  • 1.

    Cream together the eggs and sugar until they become light and fluffy.

  • 2.

    Melt the chocolate over a double boiler.

  • 3.

    Sift flour and bi-carb into egg mix and fold in gently.

  • 4.

    Pour in melted chocolate and sour cream and mix until combined, pour this chocolate mix into cake tin and bake in a pre-heated oven at 200C for about 45 minutes.

  • Trifle:

  • 1.

    Whip the thickened cream until it becomes stiff then fold in mascarpone and segmented mandarins.

  • 2.

    Once fudge cake has cooled cut into rounds (to fit your trifle glasses).

  • 3.

    Sprinkle with Cointreau, then build alternate layers of cream and cake till the glass is full.

  • 4.

    This trifle needs at least 2 hours in the fridge to fully develop its’ flavour and consistency, but overnight is best.

  • 5.

    Garnish with grated chocolate and orange segment.


For more information and recipes from this series, click on the following link

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