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Double Chocolate & Raspberry Trifles

Marvellous mini gluten free trifles! These individual desserts look so decadent and are so simple to make!

  • Cook: 25 mins
    Prep: 10 mins
  • 2 (with lots of spare cake which can be frozen)
  • Easy
Go back

Double Chocolate & Raspberry Trifles

Marvellous mini gluten free trifles! These individual desserts look so decadent and are so simple to make!

  • Cook: 25 mins
    Prep: 10 mins
  • 2 (with lots of spare cake which can be frozen)
  • Easy

Ingredients

For the chocolate sponge:
150g Juvela Juvela Gluten Free White Mix
1tsp baking powder*
50g cocoa
200g butter or 70% fat baking margarine
200g caster sugar
4 medium eggs, lightly beaten
100g dark chocolate chips
For the trifle:
½ tin chocolate custard
100g raspberries
100ml double cream
Fresh mint to decorate

Method

  1. Before you start, preheat the oven to 180°C/160°C Fan/Gas Mark 4 and lightly grease and base line a 20cm square loose based cake tin (you could also use a round tin).
  2. For the sponge, place all the ingredients (except the chocolate chips) into a large bowl and beat together until light and fluffy.
  3. Fold in the chocolate chips; transfer to the prepared tin and bake in a preheated oven for 25-30minutes until sponge is cooked and springy to touch. Allow to cool on a wire rack.
  4. Lightly whip the cream until it forms soft peaks.
  5. To assemble the trifle, cut 12 small squares from the cake and divide them between 2 glasses (small tumblers or cocktail glasses work well). Add a few raspberries, then spoon the custard over the top to cover the sponge. Add a few more raspberries, then top with the double cream. Decorate with raspberries and mint leaves.

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