Place custard and chocolate into a medium sized pan and place over a low heat. Stir continuously until the chocolate has melted, do not boil. Once the chocolate has melted, add in a pinch of salt and stir until combined. Leave to one side.

Place double cream into a medium sized bowl and beat until almost stiff peak. You want a little more movement than a full stiff peak, but you still want it to hold its shape. Leave to one side.

Take 4 glasses/dessert dishes and get ready to layer! - Place a heaping tablespoon of cake chunks into the bottom of each glass, then top with cherries. Bear in mind you need two layers of cherries and cake in each glass, so as long as they pretty much cover the previous layer, that's enough, don't heap them up high!

Place 2 teaspoons of kirsch over the cherries and cake, if using.

Place 2 heaping tablespoons of whipped cream on top of the cherries, and smooth over to create an even layer which covers the cherries.

Add another heaping tablespoon of cake chunks and divide the remaining kirsch between each glass. Reserve a couple of cake chunks and crumble them to create a garnish.

Next, add a heaping 1/4 cup of chocolate custard into each glass, divide the remaining cherry halves between each glass, then top each glass with the remaining cream.

Sprinkle each trifle with the cake crumbs and then top with a whole cherry.

Serve immediately, or place in the fridge until ready to serve. Leave out for 10 minutes before serving, once refrigerated.

Black Forest Trifles will keep covered, in the fridge for 2 days.