Name: Chocolate raspberry terrine
Total time: 2 h
Yield: Serves 10
Ingredients: 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

Chocolate Terrine Recipe with Peanut Butter and Jam

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.