Olive Magazine
Chocolate Terrine Recipe with Peanut Butter and Jam

Chocolate raspberry terrine

Published: December 20, 2016 at 8:48 am
  • Preparation and cooking time
    • Total time
    • + chilling
  • A little effort
  • Serves 10

This cake by Hannah Miles is the ultimate in kitsch. Drizzle the ganache on top so that the pretty striped layers of peanut butter and raspberry jam show through


Make this impressive chocolate raspberry terrine for a festive centrepiece, then check out our profiteroles, sherry trifle, raspberry roulade and more Christmas dessert ideas.


  • 5 eggs
  • 120g caster sugar
  • 120g ground almonds
  • 60g cocoa powder, sifted
  • 4 tbsp raspberry jam


  • 225g caster sugar
  • 4 egg yolks
  • 250g butter, softened, plus more for the tin
  • 60g plain chocolate, melted
  • 2 tbsp crunchy peanut butter


  • 150ml double cream
  • 30g butter
  • 100g plain chocolate, broken into pieces
  • 2 tbsp liquid glucose


  • 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.

Cook's note: The cake will store for up to up to 3 days in the fridge.

Recipe adapted from Layered Desserts by Hannah Miles (£16.99, Ryland, Peters & Small).

Discover more of our best chocolate recipes here...

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