Hello everyone and welcome back to another lactose free recipe. This week we are continuing with Halloween themed recipes. Trifles are a beautiful and versatile dessert, featuring layers of cake, fruit, jelly, and cream. Often served in a large glass bowl this dessert is a family favourite.
For Halloween I decided to do a mini chocolate eyeball trifle. The best thing about this recipe is the centrepiece eyeballs, made from lychees and blueberries. The are equally creepy and delicious.
If you do not want to make mini trifles you can always just made one giant one. Keep the same amount of cake as it is quite a lot. Double the jelly, eyeballs and chocolate cream.
The recipes here have been tested with lactose free ingredients multiple times to ensure their success and deliciousness. As always, this recipe is lactose free providing you use the right ingredients. Always make sure your ingredients are safe.
Always remember that if you fail it is a learning experience and not the end of the world. Baking is something that takes practice. Failures give you an opportunity to look at what went wrong and why. That knowledge and experience is so important for any baker regardless of skill level. Everyone starts somewhere.
Ingredients
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Eyeballs & Jelly Layer
- Cake layer
- Chocolate Cream
- Decorating
Instructions
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Jelly & Eyeball Layer
- Drain the lychees and place them onto a paper towel to dry.
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Place a washed blueberry into the centre of the lychee. These are the eyeballs.
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Keep making the eyes until you have filled all the lychees.
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Grab your mini trifle dished. Place three eyeballs into the bottom of each. Try To place them so the eyes are ‘facing’ outwards. Keep in mind you will have several left over to be used during the decorating phase.
- Prepare your gelatine mixture according to the packet.
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Pour the jelly into each of the trifle glasses. Fill them up the third of the way.
- Place the trifles into the fridge for an hour until they harden.
- While they are setting you can prepare the other elements. Chocolate Cake Layer
- Preheat your oven to 180°C.
- Place the margarine and sugar in a bowl and beat until light and fluffy.
- Add the eggs and vanilla. Beat well.
- In a separate bowl sift the cocoa and flour. Sift this mixture into the bowl with the margarine.
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Add the milk and mix until smooth.
- Spoon the mixture into a cake tin.
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Bake for 25 to 35 minutes. Test the cake by inserting a skewer into the center. If it comes out clean, then the cake has finished cooking.
- Leave the cake to cool down completely. Chocolate Cream & Decorations
- In a large bowl add the cream, vanilla extract, sifted cocoa powder and sugar.
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Beat together until the cream thickens to stiff peaks. Cover with clingwrap until ready to decorate.
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Place the Oreos into a food processor and blitz until they become fine crumbs.
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In a small bowl add the honey and few drops of the red gel food colouring. Add in a teaspoon or two of water if you want the mixture to be thinner. This will be used later to drizzle over the top of the trifle.
Assembly
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Crumble up some of the cake. Spoon some of the cake on top of the jelly. Try to fill it up by another third.
- Save the leftover cake for snacking.
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Spoon the cream into the trifle filling it all the way up.
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Smooth down the top.
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Sprinkle the top with the blitzed Oreos. Place the trifles onto a plate before sprinkling the oreos on top. It makes cleanup alot easier.
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Gently press an eyeball into the centre of the trifle. Drizzle some of the honey blood over the top of the eyeball.
- Congratulations you have made delicious lactose free Halloween eyeball trifles.
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Serve, devour and enjoy.
