• Cooking Time:
  • Servings: 8-10
  • Preparation Time:


This is my most requested dessert recipe, I make it every Thanksgiving. It's time consuming, but can be all done ahead of time and in stages, and it's definitely worth it!


  • 1/2 cup butter or margarine - (1/4 lb) room temperature
  • 1 1/2 cup all-purpose flour - (about)
  • 4 oz semisweet chocolate
  • 1 cup sugar
  • 2 lrg eggs
  • 1 tsp vanilla
  • 3/4 tsp baking soda
  • 1/2 tsp salt
  • 3/4 cup milk
  • 3/4 cup hazelnut- or coffee-flavor liqueur
  • Caramel Pastry Cream (see recipe)
  • 1 1/2 cup fresh raspberries - (6 oz) rinsed, drained


  • Butter and flour a 9-inch square baking pan.
  • Coarsely chop 3 ounces of the chocolate and place in a microwave-safe bowl. Heat in a microwave oven on full power (100%), stirring every 30 seconds, until melted and smooth, about 1 1/2 minutes total.
  • In a large bowl, with a mixer on medium-high speed, beat 1/2 cup butter and the sugar until fluffy.
  • Add eggs and vanilla and beat until well blended. Stir in melted chocolate.
  • In another bowl, mix 1 1/2 cups flour, baking soda, and salt.
  • Add flour mixture and milk to butter mixture, stir to combine, then beat until well blended. Scrape batter into prepared pan and spread level.
  • Bake in a 350 degrees regular or convection oven until cake begins to pull from pan sides, 40 to 50 minutes.
  • Let cake cool to room temperature in pan on a rack, about 1 1/2 hours.
  • Run a thin knife between cake and pan sides and invert onto a board to release.
  • Cut cake into 1- to 1 1/2-inch cubes.
  • Layer a third of the cubes in the bottom of a 3- to 3 1/2-quart trifle bowl or other straight-sided glass bowl.
  • Drizzle 1/4 cup liqueur evenly over cake.
  • Spoon a third of the Caramel Pastry Cream over cake and spread level.
  • Repeat to make two more layers each of cake, liqueur, and pastry cream, ending with pastry cream.
  • Cover and chill at least 2 hours or up to 1 day.
  • Finely chop remaining 1 ounce chocolate or scrape into curls. Arrange raspberries on trifle and sprinkle chocolate evenly over berries.
  • Scoop onto dessert plates to serve.

Categories: Dessert  Mousse  Pudding 
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