Chocolate raspberry terrine
- Preparation and cooking time
- Total time
- + chilling
- A little effort
- Serves 10
Skip to ingredients
Ingredients
- 5 eggs
- 120g caster sugar
- 120g ground almonds
- 60g cocoa powder, sifted
- 4 tbsp raspberry jam
BUTTERCREAM
- 225g caster sugar
- 4 egg yolks
- 250g butter, softened, plus more for the tin
- 60g plain chocolate, melted
- 2 tbsp crunchy peanut butter
GANACHE
- 150ml double cream
- 30g butter
- 100g plain chocolate, broken into pieces
- 2 tbsp liquid glucose
Method
- STEP 1
Heat the oven to 180C/fan 160C/gas 4. Put the eggs and caster sugar in the bowl of a stand mixer and whisk for about 5 minutes until the mixture is very thick and creamy. Alternatively, you can do this using an electric hand whisk.
- STEP 2
Fold the ground almonds and cocoa powder into the egg mixture gently, until incorporated.
- STEP 3
Pour the mixture into a greased and lined 35cm x 25cm deep baking tin, and spread level with a spatula. Bake for 25-30 minutes until lightly golden brown on top and the cake springs back when you touch it. Turn out onto a rack to cool completely.