Chocolate Trifle

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For this trifle I used the left over chocolate cake I made for my granddaughter’s first birthday. You can also use plain chocolate muffins  or even chocolate chip muffins for an even richer trifle.

Chocolate Trifle
Chocolate Trifle

Ingredients:

Chocolate cake slices

Or

6 chocolate muffins, sliced

1 litre milk

2 Tbsp custard powder

3 Tbsp cocoa powder

2 – 3 Tbsp sugar

1 cup fresh cream

Grated chocolate

Raspberries or fresh cherries for decorating

In a large bowl suitable for use in the microwave, mix the custard, cocoa and sugar with one cup of milk until the sugar and cocoa has dissolved.

Add the rest of the milk, stir and microwave on high for 2 minutes. Stir

Return the bowl to the microwave for about 10 minutes, giving the mixture a good stir every 2 minutes.

Remove from the microwave, cover the top of the custard with cling film to prevent a skin forming. Cool completely.

Layer chocolate cake in a glass bowl. Pour the cooled custard on top of the cake. Add another layer of cake followed by the custard.

Whisk the fresh cream and pipe or spread it over the custard.

Garnish with fresh raspberries or cherries. Grate chocolate over and enjoy. This trifle can also be made the day before.

Click here for details of where to purchase the NEW Cape Malay & Other Delights Cookbook by Salwaa Smith

Chocolate Trifle
Chocolate Trifle
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Saucy Tiger Prawns Served With Lemon Rice

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Saucy Tiger Prawns
Saucy Tiger Prawns
Saucy Tiger Prawns – Cape Malay Cooking & Other Delights – Salwaa Smith
Quick and easy way of cooking prawns, this recipe can also be used for crayfish tails. Marinade the night before.Ingredients:
18 extra large tiger prawns (approximately 1kg)
1 Tbsp seafood masala (I used the one of Simply Spice)
1/4 cup Nandos lemon & herb sauce
1/4 cup peri-peri Spur sauce
1 Tbsp tomato sauce (optional)
#capemalaycooking

Method:
Slit the prawn on top half way threw and devein, wash and allow all the water to drain off in a colander. Rub seafood masala in each prawn. Marinade for a few hours or better still overnight in the fridge. Cook in a preheated oven at 200 degrees Celsius for 10 minutes.

Mix together the sauces and pour over the prawns and cook a further 10 minutes. Serve with lemon rice.

 

Lemon Rice
Lemon Rice

Lemon Rice
4 cups cooked rice, preferably long grain or basmati
2 tsp coriander / koljana seeds
2 Tbsp sunflower oil
2 tsp mustard seeds
8 curry leaves
3 green chillies, chopped
1 tsp grated ginger
1 ½ tsp turmeric / borrie
Juice of 2 lemons

Gently roast and then coarsely powder the coriander seeds. Keep aside. Heat the oil in a pan and add the mustard seeds, curry leaves and green chillies. Fry till the spluttering stop, taking care not to burn the spices. Add the turmeric powder and turn off the heat.
Add the lemon juice and mix well. Add the rice, roasted coriander powder and mix thoroughly. Reheat the rice if necessary.
© Cape Malay Cooking & Other Delights