Make this impressive chocolate raspberry terrine for a festive centrepiece, then check out our profiteroles, sherry trifle, raspberry roulade, chocolate gateau 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).

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