Now I think about it, I was probably being a little too cautious with the cardamom in the cream, so feel free to taste and add more if you like. The quantities below will give a subtle spiciness to your trifle, and the citrus in the cardamom complements the orange and chocolate used here, too. Make a large trifle or individual ones, I just think an individual serving looks really pretty; the scented cream layered amongst all that dark chocolate sponge. Oh, and I've gone a bit OTT with the pistachios again.
Chocolate and Orange Trifle with Cardamom Cream
Makes 2 individual trifles
- 100ml double cream
- 1 tablespoon caster sugar
- contents of one green cardamom pod, crushed until finely ground
- 2 slices of chocolate loaf cake (plain, no choc chips etc)
- chopped pistachio nuts for sprinkling
- zest of one orange
- juice of one orange
- Tip the double cream into a bowl and add the caster sugar and ground cardamom. Whisk, until it thickens, and just holds soft peaks.
- Cut thin slices of the chocolate loaf cake and arrange in the bottom of each serving glass. You can cut them up to fit, no one will notice.
- Trickle over a tablespoon of the orange juice (I don't see why you couldn't use Cointreau, if you wanted to here instead), and a little orange zest.
- Smooth a spoonful of the cardamom cream over the top of the orangey chocolate slice. Repeat, building up the layers until you've used up the cake. Finish with a layer of the cream.
- Grate over any remaining orange zest, and top with some chopped pistachios, for colour. These little trifles are quite rich, and you only need fairly thin layers of cream between the chocolate cake slices.