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Chocolate Terrine with Quick Raspberry Sauce

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Chocolate Terrine with Quick Raspberry Sauce

Looking for decadence, then here it is. Velvety rich and creamy in texture, this terrine is heavenly in dark or white chocolate . Make both versions like I have and enjoy a piece of each with this refreshing quick raspberry sauce.


  • 400 grams dark chocolate, roughly chopped
  • ¼ cup very strong coffee
  • ¼ cup Amaretto (almond liqueur) or brandy
  • 1 tblsp vanilla essence
  • ¼ cup cocoa (can also be made with ½ cup)
  • 6 eggs
  • ½ cup caster sugar
  • 1 cup cream
  • ½ cup ground almonds

Quick raspberry sauce

  • 500 gram bag frozen raspberries
  • 3 tablespoons icing sugar


  1. Put the chocolate, coffee, Amaretto and vanilla essence into a heat-proof bowl and melt (see understanding chocolate). Stir until very smooth.
  2. Sift in the cocoa powder and stir into the cooled chocolate mixture.
  3. In a clean bowl beat the eggs and caster sugar with an electric beater until very thick and fluffy.
  4. Whip the cream until thick. It should be the same consistency as the beaten eggs.
  5. Fold the cooled chocolate mixture and whipped cream into the beaten eggs.
  6. Pour into a well-greased and paper-base-lined base 10cm x 20cm x 7cm loaf tin. Place in a water-bath.
  7. Bake at 160°C for 1½ hours or until a skewer inserted comes out clean.
  8. Remove from the oven and leave to stand in the bain marie for 1 hour, then remove and leave for a further hour before refrigerating overnight.
  9. Dip the loaf tin into hot water before inverting onto a board. Cut into slices to serve.

Quick raspberry sauce

  1. Defrost the raspberries in the microwave on high power for 2 minutes. Transfer to a food processor and process until smooth.
  2. Sieve to remove the seeds. Stir in the icing sugar and taste. Add more sugar if required.

Cooks Tips

A bain-marie is a hot-water bath. Place a roasting or similar dish in the oven with your chocolate loaf in its centre. Fill the roasting dish with sufficient water to come half-way up the sides of the loaf tin. Cold water is best as it allows the terrine to warm gradually.

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