You are in:  Women's Institute > What we do > Recipes > Cakes and desserts > Chocolate Terrine >

Chocolate terrine

This is a chocoholic's delight, share it with someone special
Ingredients:

200g/7oz plain dark chocolate, roughly chopped
25g/1oz cocoa powder
1½ tablespoons strong coffee
1½ tablespoons brandy
3 large eggs
50g/2oz caster sugar
150ml/¼pint double cream

Method:

  1. Place chocolate into a heatproof bowl with cocoa and coffee.
  2. Set bowl over simmering pan of water and melt gently, stirring frequently.
  3. Remove bowl from heat and stir in brandy and allow to cool.
  4. Place eggs in mixer and whisk until frothy, add sugar and whisk until thick and creamy.
  5. In another bowl whip cream to a soft peak.
  6. Using a large metal spoon combine chocolate and egg mixture then fold in cream.
  7. Spoon mixture into a greased and lined 450g/1lb loaf tin; standing tin in a roasting tin half filled with warm water.
  8. Bake: fan oven:150ºC, electric oven 170ºC or gas oven mark 3 for 45 - 60 minutes.
  9. Remove from the oven and allow to cool for at least 1 hour in the roasting tin, allow to cool completely in the tin. in a refrigerator.
  10. Turn out of tin, serve dusted with icing sugar and raspberries.
If you are interested in gardening or cooking why not check out the residential courses available at the WI's Denman College? Courses run for 2,3 and 4 days and the college is open also to non-members.