Ingredients

Gingerbread cup (125 mL) (1 stick) unsalted butter, room temperature 1 cup (250 mL) sugar cup (175 mL) fancy molasses 1 tsp (5 mL) finely grated lemon zest 2 large eggs 2 cups (500 mL) all-purpose flour 2 tsp (10 mL) baking soda 1 tsp (6 mL) ground cinnamon 1 tsp (5 mL) ground ginger tsp (1 mL) ground cloves tsp (2 mL) fine salt cup (50 mL) sour cream cup (175 mL) boiling water Cinnamon Custard 3 cups (750 mL) 2% milk 1 tsp (5 mL) ground cinnamon 4 large egg yolks cup (50 mL) cornstarch cup (125 mL) golden brown sugar, packed 1 tsp (5 mL) vanilla extract 2 tbsp unsalted butter 1 cup (250 mL) whipping cream 1 tsp (5 mL) sugar Dark Chocolate Sauce One 300-mL tin sweetened condensed milk 3 oz (90 g) unsweetened chocolate, chopped cup (125 mL) water Cinnamon and chocolate shavings, for garnish

Description

The Gingerbread Cake In This Trifle Is So Tender And Moist That It Doesn?t Require Brushing With Syrup Or Spirits To Soften. The Dark Chocolate Sauce Sets Up Like A Truffle Filling Amongst The Silky Custard And Gingerbread Layers?very Festive Indeed.

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