WPRM Recipe 97708
Chocolate Orange Trifle
Cake
- 180ml plant-based milk + ½ tbsp apple cider vinegar
- 75g light brown soft sugar
- 40g dairy free yoghurt
- 50g vegan butter, melted
- 140g gluten free self-raising flour
- 30g cocoa powder
- Zest of 1 orange
- ¼ tsp bicarbonate of soda
- A pinch of salt
Custard
- 320ml plant-based milk
- 2 tbsp sugar
- 4 tbsp cornstarch
- 70g Rhythm 108 dark cocoa orange
For the Layers:
- 10 Rhythm 108 dark chocolate truffles, halved
- 4 Rhythm 108 dark chocolate truffles, whole
- 1 orange, juiced
- 250ml vegan double cream, whipped
- 10g Rhythm 108 dark cocoa orange, grated
- 2 slices of dehydrated orange
Preheat the oven to 180°c fan.Grease and line an 8inch cake tin.
To a large mixing bowl add the melted butter and sugar, whisk until smooth and creamy.
Add the yogurt and milk mixture and whisk again until full combined.
Add the flour, cocoa powder, orange zest, bicarbonate of soda and a pinch of salt and stir until just combined.
Pour into the prepared tin and level out so it’s even. Bake for 20 minutes until risen and a skewer comes out clean. Allow to cool for 5 minutes in the tin, then turn out onto a cooling rack to cool completely.
Meanwhile, make the custard by adding milk, sugar, cornstarch and Rhythm 108 dark cocoa orange chocolate to a sauce pan over a medium heat, whisk for 5 minutes until smooth and thickened.The custard will continue to thicken whilst cooling.
To assemble the trifle place half the sponge pieces into the base of a 7 inch trifle dish, spoon over 2 tbsp of orange juice, scatter over the halved truffles (save some for the top).Spoon over half the chocolate custard and repeat with another layer of sponge, orange juice and custard.
Finally top with the whippedcream, remaining whole and halved truffles, dehydrated orange slices and adusting of grated chocolate.
