- Chris Obbeek
Drain the cherries well, reserving the juice. Choose a pretty glass bowl for your trifle.
Break the sponge into 8 pieces. Combine the cherry brandy or liqueur with 1/4 cup of the reserved cherry juice.
Break the chocolate into squares. Melt in the microwave for a few seconds or in a double boiler.
Stir half of the liqueur/juice mixture into the chocolate, until combined, adding a little more cherry juice if the mixture is too thick.
Soak the sponge pieces in the remainder of the liqueur/juice mix.
Whip the cream until fairly thick. Fold the cooled chocolate mixture into it, reserving 2 tbsp.
Assemble the trifle by layering the chocolate cream, a swirl of the chocolate sauce, the brandy-soaked sponge pieces, and black cherries. Finish with a layer of chocolate cream and reserve 8 cherries for the top. Thin the remaining chocolate mixture with more juice if necessary, and drizzle over top of the trifle. Chill well before serving.