Chocolate Layered Trifle
|Sugar||2⁄3 Cup (10.67 tbs)|
|Milk||2 Cup (32 tbs)|
|Unsweetened chocolate square||2 Ounce, chopped (2 Squares)|
|Egg yolks||2 , beaten|
|Angel cake cubes||3 Cup (48 tbs)|
|Coffee liqueur||3 Tablespoon|
|Whipping cream||1 1⁄2 Cup (24 tbs), whipped|
For pudding, in a heavy medium saucepan combine sugar and cornstarch.
Stir in milk and chocolate.
Cook and stir till thickened and bubbly, then cook and stir 2 minutes more.
Gradually stir about 1 cup of the hot mixture into egg yolks.
Return all to saucepan.
Cook and stir 2 minutes more.
Remove from heat.
Stir in butter or margarine and vanilla.
Cover surface with clear plastic wrap; chill without stirring.
To assemble, place 1 cup of the cake cubes in the bottom of a 1 1/2-quart tempered souffle dish or 2-quart glass bowl or casserole.
Sprinkle with 1 tablespoon of the liqueur.
Spread one-third of the pudding over cake mixture.
Spread with one-third of the whipped cream.
Repeat layers twice, ending with the whipped cream.
Seal, label, and freeze.
To serve, thaw frozen trifle for 24 hours in the refrigerator.
Garnish with fresh fruit, if desired.