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


  • Sponge:

  • 125 g dark chocolate

  • 1 tsp vanilla essence

  • 2 tab Crème de Cacao

  • 6 eggs, separated

  • .5 cup caster sugar

  • Chocolate Truffle Cream:

  • 300 g dark chocolate

  • 1 cup cream

  • 1 Tab Grand Marnier


  • 1.


  • 2.

    Whip whites until soft peaks form. Gradually add sugar to make a soft meringue.

  • 3.

    Melt Chocolate. Stir in Crème de Cacao and vanilla.

  • 4.

    Beat in egg yolks.

  • 5.

    Gently fold whites into chocolate mixture until mixed evenly.

  • 6.

    Spread into a Swiss roll tin that has been lined with Gladbake and greased.

  • 7.

    Bake in a moderate oven for 10-15 minutes, cake will be set but moist.

  • 8.

    Allow to cool.

  • 9.

    Truffle Cream

  • 10.

    Finely chop chocolate.

  • 11.

    Combine with cream in a saucepan and heat until chocolate is melted.

  • 12.

    Stir in liqueur.

  • 13.

    Allow to cool.

  • 14.


  • 15.

    Neatly line a loaf tin with Glad Wrap.

  • 16.

    Cut the sponge into three, adjusting size of pieces to fit flat in the loaf tin.

  • 17.

    Spread one quarter of the truffle cream evenly in the base.

  • 18.

    Top with cake and press firmly, then spread with another quarter of the cream.

  • 19.

    Repeat with another cake layer, half the remaining cream, then the third cake layer and finishing with the cream.

  • 20.

    Chill until set.


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

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Posted by NB2Report
It is a chocolate liquer. I do not have this but I use chocolate extract from the supermarket.
Posted by Huda Abu HamdiaReport
hi dear.. what is the "Crème de Cacao" ??
Posted by Scarlet DevilReport
It's like a baked mousse - it's very thin so doesn't take long to cook!
Posted by Philippa WightmanReport
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.
Posted by Scarlet DevilReport
Kind of 'sets' more than cooks!
Posted by Philippa WightmanReport
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!