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Brownies: Preheat oven to 325 degrees F (165
degrees C) and place rack in center of oven. Butter and flour an 8 inch (20 cm)
square baking pan.
Melt the chocolate and
butter in a stainless steel bowl placed over a saucepan of simmering water.
Remove from heat and stir in the sugar. Then stir in the vanilla extract and
eggs. Finally, add the flour and salt.
Pour into
the prepared pan and bake for about 30 minutes, or until a toothpick inserted in
the center comes out clean. Remove from oven
and let cool on a wire rack. When cooled, cut into 16 brownies.
Cherries: To make
a sauce, drain the cherries, reserving the liquid. Place the liquid in a small
saucepan, along with the Kirsch and sugar, and simmer for about five minutes or
until the sauce is syrupy. Remove from heat and add the drained cherries. Let
cool before making the trifles.
Whipped Cream: In
the bowl of your electric mixer, or with a hand mixer, whip the cream, sugar,
and vanilla extract until stiff peaks form.
To Assemble
the Trifles: Take the brownies and cut them into small bite-sized pieces.
Place a small handful of brownie pieces (about one brownie) in the bottom of
each
trifle glass. Next, place a spoonful of the cherries, and their juices, on top of
the brownies. Place a large dollop of the whipped cream on top of the
cherries. Repeat the layers, starting with
the brownies. Cover and refrigerate
for 4 to 24 hours to allow the flavors to mingle.
Just before
serving sprinkle each trifle with grated or shaved chocolate and top with a
cherry.
Makes 8 - 1 cup
(240 ml) servings.
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