Chocolate raspberry terrine
Serves 10
A little effort
Total time:
+ chilling
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
Skip to ingredients
- 5 eggs
- 120g caster sugar
- 120g ground almonds
- 60g cocoa powdersifted
- 4 tbsp raspberry jam
BUTTERCREAM
- 225g caster sugar
- 4 egg yolks
- 250g buttersoftened, plus more for the tin
- 60g plain chocolatemelted
- 2 tbsp crunchy peanut butter
GANACHE
- 150ml double cream
- 30g butter
- 100g plain chocolatebroken 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.
