one purchased 450 g (1 lb) Madeira or other loaf cake
175 g (6 oz) plain chocolate
140 g (5 oz) sugar
60 ml (4 tbsp) water
100 g (4 oz) cocoa
175 g (6 oz) unsalted butter
1 egg
2 egg yolks
50 g (2 oz) glace cherries, chopped
50 g (2 oz) raisins
50 g (2 oz) pistachios, chopped
300 ml (1/2 pt) whipping cream
175 g (6 oz) plain chocolate
140 g (5 oz) sugar
60 ml (4 tbsp) water
100 g (4 oz) cocoa
175 g (6 oz) unsalted butter
1 egg
2 egg yolks
50 g (2 oz) glace cherries, chopped
50 g (2 oz) raisins
50 g (2 oz) pistachios, chopped
300 ml (1/2 pt) whipping cream
method
1. Line a 1.4 kg (3 lb) loaf tin with non-stick paper.
2. Cut the loaf cake into thin slices. Line the bottom and sides of the pan with some slices. Melt the chocolate.
3. Put the sugar and water into a small pan and heat gently over a low heat until the sugar is dissolved.
4. Beat together the cocoa and butter. Beat in the sugar syrup, melted chocolate and eggs. Stir in the cherries, raisins and pistachios.
5. Spread one third of the chocolate mixture in the lined tin.
6. Top with slices of cake. Trim cake level. Cover and chill overnight.
7. Unmould terrine onto a serving plate and spread the whipped cream over the top and sides of terrine.
2. Cut the loaf cake into thin slices. Line the bottom and sides of the pan with some slices. Melt the chocolate.
3. Put the sugar and water into a small pan and heat gently over a low heat until the sugar is dissolved.
4. Beat together the cocoa and butter. Beat in the sugar syrup, melted chocolate and eggs. Stir in the cherries, raisins and pistachios.
5. Spread one third of the chocolate mixture in the lined tin.
6. Top with slices of cake. Trim cake level. Cover and chill overnight.
7. Unmould terrine onto a serving plate and spread the whipped cream over the top and sides of terrine.
serving amount
serves 6 - 8
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