your oven to 325 degrees F (165
degrees C). Butter, or spray with a non
stick vegetable spray, an 8 inch (20 cm)
square baking pan. Then line the bottom of the pan with parchment paper.
Melt the chocolate and
butter in a stainless steel (heatproof) bowl, placed over a saucepan of simmering water.
Remove from heat and whisk in the sugar. Next, whisk in the vanilla extract.
Whisk in the eggs, one at a time. Finally, stir in the flour and salt.
the prepared pan and bake for about 25
minutes, or until a
toothpick inserted in the center comes out with a few moist crumbs. Remove from
oven and let cool completely on a wire rack before cutting into squares.
Cherries: To make
a sauce, drain the cherries, reserving the liquid. Place the liquid in a small
saucepan, along with the sugar, and simmer for about 10 minutes or
until the sauce is syrupy. Remove from heat and add the Kirsch. Pour the sauce
over the drained cherries and let
cool before making the trifles.
Whipped Cream: In
the bowl of your electric stand mixer, fitted with the whisk attachment (or with a hand mixer), whip the cream, sugar,
and vanilla extract until soft peaks form.
the Trifles: You will need eight small glasses or bowls. For each trifle, take one brownie and cut it into small bite-sized pieces.
Place in the bottom of
your glass or bowl. Next, place a spoonful of the cherries, and their juices, on top of
the brownies. Finally, top with a large dollop of whipped cream. You
can repeat the layers, starting with
the brownies, if you like. Cover and refrigerate
for 4 to 24 hours to allow the flavors to mingle.
serving sprinkle the top of each trifle with grated or shaved chocolate.
Makes eight servings.
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(120 grams) unsweetened chocolate, coarsely chopped
1/2 cup (113 grams) unsalted
cut into pieces
1 cup (200 grams) granulated white
2 large eggs (100 grams without the shells), at room temperature
(4 grams) pure vanilla extract
3/4 cup (95 grams)
1/4 teaspoon (1 gram) kosher salt
1 - 24 ounce
(680 grams) Morello Cherries in syrup
tablespoons Kirsch or Cherry Brandy, or to taste
(40 grams) white granulated sugar, or to taste
1 1/2 cups
(360 ml/grams) cold heavy whipping cream (cream with a 35-40% butterfat
tablespoons (20 grams) white granulated sugar, or to taste
teaspoon (1 gram) pure vanilla extract
or grated semi-sweet or milk chocolate