Chocolate Trifle (15.01.09)

1 ltr custard, slightly warmed
1 ready made sponge cake
1 x 250g tin cream
½ cup pecan nuts, chopped
Ready made meringues

Chocolate Sauce:
2 Tbsp butter
4 Tbsp cocoa
6 Tbsp icing sugar
8 Tbsp boiling water
1x 100g chocolate

Combine all the ingredients for chocolate sauce and cook on low heat until it reaches boiling point. Slice the cake into 2 layers. Pour ½ of the custard into the bottom of a glass bowl. Place one layer of the cake over the custard. Top the cake with a layer of cream. Pour ½ of the chocolate sauce over the cream and sprinkle the pecan nuts over. Top with the remaining custard, the other layer of cake, the rest of the cream and lastly the remaining chocolate sauce. Refrigerate for 3-4 hrs. When ready to serve, place on top with the chocolate.

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