Prep time:
Cooking time: 30 minutes
Total time:
Serves: 6
2 Large Free Range Eggs
50g Caster Sugar
A Few Drops of Vanilla Essence
40g Plain Flour
1tbsp Cocoa Powder
25g Butter, melted and cooled
2tbsp Brandy
Instant Coffee Granules dissolved in 75ml of Boiling Water
400g Fresh Raspberries
Cocoa Powder, Chocolate Curls and Extra Raspberries, to decorate
175g Good Quality Dark Chocolate
300ml Double Cream
This is a real show-stopper of a pud – a combination of chocolate mousse, alcohol-soaked cake and raspberries is always a sure-fire winner. Don’t make it look too perfect, though, as I think slightly homemade looks more appealing. The terrine is ideal for parties as it’s best made a day ahead to allow the flavours to combine, but don’t turn it out and decorate it until a couple of hours before you need it.
Busy mum’s lifesaver: Make sure the terrine is really chilled to make it easier to turn out. If it collapses a bit, hide any cracks with the cocoa and chocolate curls. You could even use a bought chocolate sponge loaf and just cut pieces to fit. Make chocolate curls using a swivel-edged vegetable peeler and a thick bar of dark chocolate.
- words: Mary Gwynn
- pictures: David Merewether
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