Fold the cream and then the egg whites into the chocolate and cherry mixture until evenly combined. Cut the butter into small pieces and stir it gently into the chocolate until it has melted. Now stir in the cocoa until you have a smooth chocolatey paste. Inspired by Notting Hill Kitchen, London, this chocolate terrine is a modern take on a classic dessert. Recipe from Good Food magazine, July 2002. chocolate, cinnamon, cocoa powder, chocolate ice cream, glace cherries Chocolate Terrine with Sea Salt and Thai Basil Ice Cream Coffee and Quinoa unsalted butter, egg whites, heavy cream, egg yolks, salt, sugar and 11 more Don't be put off by making a terrine - they're really easy once you know how. A perfect dessert when entertaining friends and family. And for an alternative recipe. 250g butter 225g golden caster sugar225g self-raising flour2 tsp baking powder30g cocoa powder 4 eggs80ml milk3 tbsp hot espresso coffee, 250g dark chocolate (79 per cent cocoa solids)125g butter400g chestnut purée2 tbsp caster sugar, 10–12 cooked or candied chestnuts250g dark chocolate. To serve, transfer the terrine from the freezer to the fridge for 20 minutes. Pour the mixture into the loaf tin. Drain and chop roughly, discarding the soaking liquid or reserving for another use. Line the tins with fresh cling film. Something went wrong. It should become smooth. Melt the chocolate, then leave it to cool for a few minutes. Peel off the baking parchment. Serve each slice with a fresh berry coulis made with raspberries, redcurrants and blackcurrants. Place the butter in the bowl, then the chocolate and coffee powder and heat until just melted, stirring occasionally with a rubber spatula. (I lay two pieces of plastic wrap crosswise in the pan, overlapping in the center.) It will be an indulgent nip if you have a slice of this terrine over tea. Quick cookies, indulgent brownies, family tray bakes and more, Take a look inside our new Christmas issue, Count down to Christmas with craft beers, whiskies and gins, Best DIY restaurant meal kits and recipe boxes, Espresso tart with hazelnut pastry and Kahlúa cream, Hazelnut tartlets with white chocolate and strawberries, Peanut butter and banana self-saucing chocolate pudding. Makes 2 terrines, each terrine serves 10 (so recipe easily halved), Choose the type of message you'd like to post, Magazine subscription – save 44% and get a cookbook of your choice. Mix the brandy and coffee together and sprinkle half over the cake in the tin. © 2020 Discovery or its subsidiaries and affiliates. Sign up for the Recipe of the Day Newsletter Privacy Policy, Gluten-Free Roasted Garlic and Herb Gravy. Preheat the oven to 190°C/Fan oven 170˚C/Gas Mark 5. When melted, stir with a wooden spoon until you have a smooth consistency, then allow to cool slightly. Make the chestnut and chocolate filling. For an alternative to fresh egg white, try Supercook's Egg White Powder (pasteurised). Soak the cherries in the tea and brandy overnight until they are plump. Pour into the terrines and gently bang on a hard surface to settle. Lightly oil an 8 1/2-by-4 1/2-by-2-inch loaf pan and line it as neatly as possible with plastic wrap, allowing the ends to drape over the sides. This terrine is a great make ahead dessert, as it's no-bake and needs a (You will be left with one remaining piece, which I suggest you freeze for later or nibble at will.). Leave to set before serving, sprinkled with cocoa powder if desired. Pour into the prepared loaf pan, smooth the top, fold the plastic wrap over the top and chill for 4 hours or overnight. Take the terrines out of the freezer and tip them on to a board. 1tsp instant coffee granules dissolved in 75ml boiling water. This Aussie fortified red is one of the few things on the vinous planet that can cope with this decadent pudding. Reduce by about two thirds to make a syrup, then allow to cool. Underwhipped is better than overwhipped for this recipe. Crack the eggs into a small bowl, beat them briefly to mix, then stir in the milk. Cut the cake in half to make two long pieces. This would require less freezing time and would allow you to serve in individual portions. Serve one of our savoury terrines, such as smoked salmon or country terrine with chicken and pork, for an impressive dinner party starter. The email addresses you've entered will not be stored and will only be used to send this email. Whip 300ml of the cream to form soft peaks. The mixture will coat the spoon. To serve, turn the terrine out of the mold and unwrap it. Fold in the remaining chocolate with a metal spoon. Cover and chill. Add the remaining 50g of butter and the light brown sugar to the pan and melt together. Pour into a greased and base-lined 10 x 30 x 7.5cm loaf tin – it will only just half fill it – and bake for 25–30 minutes until well risen and firm to the touch.