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Chocolate Terrine

Creamy chocolate filling layered with a light chocolate sponge. Rich and chocolatey.

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Sponge
Whip whites until soft peaks form. Gradually add sugar to make a soft meringue.
Melt Chocolate. Stir in Crème de Cacao and vanilla.
Beat in egg yolks.
Gently fold whites into chocolate mixture until mixed evenly.
Spread into a Swiss roll tin that has been lined with Gladbake and greased.
Bake in a moderate oven for 10-15 minutes, cake will be set but moist.
Allow to cool.
Truffle Cream
Finely chop chocolate.
Combine with cream in a saucepan and heat until chocolate is melted.
Stir in liqueur.
Allow to cool.
Terrine
Neatly line a loaf tin with Glad Wrap.
Cut the sponge into three, adjusting size of pieces to fit flat in the loaf tin.
Spread one quarter of the truffle cream evenly in the base.
Top with cake and press firmly, then spread with another quarter of the cream.
Repeat with another cake layer, half the remaining cream, then the third cake layer and finishing with the cream.
Chill until set.

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Grease the loaf tin before lining with Glad Wrap, this will make the wrap easier to smooth out.

Preparation Time: 30M

Cooking Time: 15M

NB2 July 2011

It is a chocolate liquer. I do not have this but I use chocolate extract from the supermarket.

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Huda Abu Hamdia February 2010

hi dear.. what is the "CrÃ¨me de Cacao" ??

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Honeypot February 2010

It's like a baked mousse - it's very thin so doesn't take long to cook!

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- Philippa Jane February 2010
  
  Thanks! Just making sure. Going to try the terrine this week - kids birthday in 4 weeks - going to do a trial run! Daughter Jess will be best pleased... thanks again for a wonderful recipe.
  
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- Honeypot February 2010
  
  Kind of 'sets' more than cooks!
  
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Philippa Jane February 2010

Honeypot, one question, should there be flour in the sponge/cake? Or is it more of a baked mousse? Am definitely giving this one a try!

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Kristy44 July 2009

thatr looks awesome x

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