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“Taken from 'Fairworld' cook book - Winter is a time when the only consolations are indulgences. This is a classic example - a wonderfully rich and tempting dessert.”
READY IN:
1hr
SERVES:
12
UNITS:
US

Ingredients Nutrition

Directions

  1. To make the compote, prepare the fruit as necessary, then place in a shallow bowl. Sprinkle with a little sugar and kirsch. Mix gently and leave to stand for several hours, stirring occasionally.
  2. preheat the oven to 200C/400F/Gas 6 and line a 23 cm square cake tin with a long strip of baking parchment to cover the base. To make the cake mix, melt the 225 g dark chocolate into the coffee in a heatproof bowl set over a pan of gently simmering water. Remove from the heat and whisk in the egg yolks and 100 g caster sugar. In a separate bowl, whisk the egg whites until they form stiff peaks. Using a wooden spoon, gently fold the stiff whiites into the chocolate, trying not to knock the air out of the whites. Pour the cake mix into the loaf tin and bake in the oven for 15-20 minutes. The cake mix should just be beginning to darken on top and you should be able to pull a metal skewer cleanly out of the centre of the cake. Allow to cool before turning out and cutting into 3 stips, each one 23x7 cm.
  3. To make the ganache, simply melt the 450 g praline chocolate into the cream in a pan over a medium heat, stirring all the time.
  4. To assemble the terrine line the bottom of a 23x7 cm loaf tin with baking parchment. then beginning with the ganache, alternate equal layers of the ganache and the cake strips, end with a layer of ganache. Tap the tin to encourage he ganache to fall down the edges of the cake. Chill in the fridge for several hours until set. To serve, slip a knife around the sides of the terrine and turn it out. Cut into slices and arrange on a serving plate with the red fruit compote alongside. Serve with extra cream if liked.

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