Chocolate Cherry Trifle

Ingredients:

• 2 chocolate pound cakes (approximately 340 grams each)
• 1/2 cup cherry jam
• 1/2 cup cherry liqueur
• 2 cups canned sour cherries, preferably Morello (drained)
• Additional equipment: large wide trifle bowl

Cream:

• 110 g chopped dark chocolate (minimum 70% cocoa)
• 1 and 1/3 cups plus 1 tablespoon milk
• 1 and 1/3 cups plus 1 tablespoon heavy cream
• 8 egg yolks
• 1/2 cup plus 1 tbsp sugar
• 1/3 cup cocoa

Filling:

• 3 cups heavy cream
• 30 g of dark chocolate

Preparation:

1. Slice the chocolate pound cake and layer it with cherry jam. Place it in the bottom of a large, wide trifle bowl. Pour cherry liqueur over the cake to soak it, then top with drained cherries. Cover with plastic wrap and let it soak while you prepare the frosting.
2. Melt the chocolate in the microwave on low to medium power, checking every 2 minutes, though it will take about 4 minutes. Alternatively, you can place it in a bowl and place it over a double boiler. Once the chocolate has melted, set it aside.
3. Meanwhile, prepare the cream: Heat the milk and cream in a saucepan. In a large bowl, whisk the egg yolks, sugar, and cocoa powder. Pour the warm milk and cream into the bowl, whisking it into the egg yolk-sugar mixture. Add the melted chocolate, scraping it down the sides of the bowl with a rubber spatula to ensure it's completely incorporated, and return the cream to the cleaned saucepan.
   
   Cook, stirring constantly, over medium heat until the cream thickens. Be careful not to let it boil, otherwise the cream will separate and curdle. Run cold water in the sink so that if this happens, you can plunge the bottom of the pan into the cold water and stir like crazy to prevent anything terrible from happening.
4. As the cream cooks, it will darken, and the chocolate flakes will melt as it thickens. If you want a thicker cream, don't panic when you remove it from the heat while it's still liquid. It will naturally thicken as it cools and when you refrigerate it. When the cream is ready, pour it into a bowl to cool and cover with plastic wrap to prevent a skin from forming on the surface.
5. Once the frosting has cooled, pour it over the chocolate cake layer in a trifle bowl and smooth it out. Refrigerate, covered with plastic wrap, overnight to allow the frosting to set.
   
   When you're ready to decorate the dessert, whip the cream until soft peaks form, spoon it over the frosting, and smooth it out. Sprinkle with grated chocolate.