Black forest trifle

Feed the masses with no hassles. This easy __dessert is guaranteed to be a crowd pleaser - we've made it bigger and better!

• 2 x 415g cans stoneless black cherries in syrup
• 1 1/2 tablespoons boiling water
• 2 teaspoons powdered gelatine
• 500g bought chocolate cake (see note)
• 1/4 cup brandy (optional)
• 2/3 cup cornflour
• 2/3 cup caster sugar
• 21/2 cups milk
• 200g dark chocolate
• 2 x 250g packets cream cheese, softened
• 300ml thickened cream
• 1/2 cup dry-roasted hazelnuts, chopped

Energy 2014kJ	Fat saturated 15.00g
Fat Total 26.00g	Carbohydrate sugars 38.00g
Carbohydrate Total 49.00g	Dietary Fibre 2.00g
Protein 10.00g	Cholesterol 60.00mg
Sodium 180.09mg

All nutrition values are per serve.

1. Step 1

   Drain cherries, reserving 1 1/2 cups syrup in a bowl. Place boiling water in a heatproof jug. Sprinkle over gelatine. Stir until dissolved. Stir mixture into syrup.

2. Step 2

   Remove and discard icing from cake. Cut cake into 3cm pieces. Arrange over base of a 6cm-deep, 22cm x 30cm (base) dish. Sprinkle brandy over cake (if using). Spoon over syrup mixture. Top with cherries. Refrigerate for 30 minutes or until set.

3. Step 3

   Meanwhile, combine cornflour and half the sugar in a saucepan. Gradually stir in milk until smooth. Place over medium heat. Cook, stirring, for 5 minutes or until mixture boils and thickens. Remove from heat. Roughly chop half the chocolate. Stir chopped chocolate into cornflour mixture until melted. Pour over cherries. Set aside for 15 minutes.

4. Step 4

   Using an electric mixer, beat cheese and remaining sugar until smooth. Add cream. Beat to combine. Spread cream mixture over chocolate mixture. Cover. Refrigerate for 4 to 6 hours or until firm. Using a vegetable peeler, cut remaining chocolate into long, thin curls. Sprinkle over trifle. Top with nuts. Serve.

We used a fresh chocolate cake from the supermarket bakery section.

Super saver: Replace hazelnuts with toasted, flaked almonds and save around $1.34 in total.