Antony's devilish dessert with a dash of guilt-reducing fruit. You can slice this straight from the freezer.


  • For the terrine

  • 20 dried cherries, pitted (you may want to use more!)

  • 200ml freshly made tea

  • 50ml brandy

  • 175g (6oz) dark chocolate, broken into pieces

  • 85gr unsalted butter

  • 85gr caster sugar

  • 3 eggs, separated

  • 20g cocoa powder

  • 300ml double cream

  • For the sauce

  • 900g raspberries

  • 225g redcurrants, picked

  • 55g blackcurrants, picked

  • 225g caster sugar

  • 125ml Framboise liqueur or Kirsch


  • Terrine:

  • 1.

    Soak the cherries in the tea and brandy overnight until they are plump. Drain thoroughly and chop roughly.

  • 2.

    Line a 900g (2lb) loaf tin with oiled clingfilm. Melt the chocolate with half the butter in a bowl set over a saucepan of simmering water. Leave to cool slightly.

  • 3.

    Beat the remaining butter and the sugar together until light and fluffy, then gradually add the egg yolks and cocoa, beating continuously (adding a little cocoa after each addition of egg yolk stops the mixture from splitting). Fold in the melted chocolate and cherries.

  • 4.

    Whisk the cream until it forms soft peaks. Whisk the egg whites until they form soft peaks. Fold the cream and then the egg whites into the chocolate and cherry mixture until evenly combined.

  • 5.

    Pour the mixture into the loaf tin. Cover with foil or clingfilm and freeze for 4 to 6 hours, preferably overnight, until solid. Cut in thin slices and serve with the raspberry sauce.

  • Sauce:

  • 1.

    Sprinkle the fruit with sugar and toss gently to combine. Cover and leave to macerate for 2 hours. They will start to give out copious juices. Blend the fruit with the Framboise in a liquidizer. Cut in thin slices and serve with the terrine.

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