Chocolate Cherry Trifle

2 (12oz. each) chocolate pound cakes
1/2 cup black cherry jam
1/2 cup cherry brandy
2 cups drained bottled sour cherries

Custard:
4oz. bittersweet chocolate, chopped
1-1/3 cups plus 1 tbsp. milk
1-1/3 cups plus 1 tbsp. heavy cream
8 egg yolks
1/2 cup plus 1 tbsp. sugar
1/3 cup cocoa

Topping:
3 cups heavy cream
1 oz. bittersweet chocolate

Slice the chocolate pound cake and make jam sandwiches with the cherry jam, and
layer the bottom of a large wide trifle bowl. Pour over the cherry brandy
so that the cake soaks it up, and then top with the drained cherries. Cover
with cling wrap and leave to macerate while you make the custard.

Melt the chocolate on low to medium heat in the microwave, checking after 2
minutes, though it will probably need 4 minutes. Or you can place it in a
bowl over a pan of simmering water. Once the chocolate is melted, ser aside
while you get on with the custard.

In a saucepan warm the milk and cream. Whisk the egg yolks, sugar, and cocoa in
a large bowl. Pour the warm milk and cream into the bowl whisking it
into the yolks and sugar mixture. Stir in the melted chocolate, scraping
the sides well with a rubber spatula to get all of it in, and pour the
custard back into the rinsed saucepan. Cook over a medium heat until the
custard thickens, stirring all the time. Make sure it doesn't boil, as it
will split and curdle. Keep a sink full of cold water so that if you get
scared you can plunge the bottom of the custard pan into the cold water and whisk.

The custard will get darker as it cooks and the flecks of chocolate will melt
once the custard has thickened. And you do need this thick, so don't panic
so much that you stop cooking while it is still runny. It continues to
thicken as it cools and also when it's chilling in the refrigerator. Once
it is ready, pour into a bowl to cool and cover the top of the custard with
cling wrap to prevent a skin from forming.

When the custard is cold, pour and spread it over the chocolate cake layer in
the trifle bowl, and leave in the refrigerator to set, covered in plastic
wrap overnight.

When ready, softly whip the cream for the topping and spread it gently over the
layer of custard. Grate the chocolate over the top.