Chocolate raspberry terrine

(11 ratings)

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Chocolate raspberry terrine
Chocolate raspberry terrine
  • Serves: 6-8

  • Prep time:

  • Cooking time:

  • Total time:

  • Skill level: Bit of effort

  • Costs: Mid-price

This delicious and impressive chocolate raspberry terrine combines chocolate mousse, alcohol-soaked cake and fresh raspberries together to make one mouth-watering dessert. Perfect for sharing with friends and family, this terrine is ideal for Christmas or birthdays. Its a showstopping dessert packed full of rich chocolate flavour.


  • 2 large free-range eggs
  • 50g caster sugar
  • Few drops of vanilla essence
  • 40g plain flour
  • 1tbsp cocoa powder
  • 25g butter, melted and cooled
  • 2tbsp brandy
  • 1tsp instant coffee granules dissolved in 75ml boiling water
  • 400g fresh raspberries
  • Cocoa powder
  • Chocolate curls
  • Extra raspberries, to decorate

For the chocolate mousse:

  • 175g good-quality dark chocolate
  • 300ml double cream

Make sure the terrine is really chilled to make it easier to turn out. If it collapses a bit, hide any cracks with the cocoa and chocolate curls. You could even use a bought chocolate sponge loaf and just cut pieces to fit. Make chocolate curls using a swivel-edged vegetable peeler and a thick bar of dark chocolate.


  1. Make the chocolate sponge first. Preheat the oven to 190°C/Fan oven 170˚C/Gas Mark 5. Place the eggs, sugar and vanilla essence in a mixing bowl and whisk with an electric mixer until very thick and pale – the mixture should hold its shape on the surface if you drop a spoonful on to it. Sift the flour and cocoa powder over the surface and fold in quickly and lightly, then fold in the melted butter. Pour into a greased and base-lined 10 x 30 x 7.5cm loaf tin – it will only just half fill it – and bake for 25–30 minutes until well risen and firm to the touch. Turn out on to a wire rack to cool.
  2. To make the mousse, break up the chocolate and place in a small bowl set over a pan of simmering water. Stir until melted, then cool slightly. Whip the cream until floppy then whisk in half the cooled chocolate. Fold in the remaining chocolate with a metal spoon.
  3. To assemble the terrine, cut the cake in half horizontally and place one half back in the loaf tin. Mix the brandy and coffee together and sprinkle half over the cake in the tin. Spread half the raspberries over the cake and top with chocolate mousse. Level the surface, top with the remaining raspberries and arrange the other half of the cake on top. Sprinkle with the rest of the brandy and coffee.
  4. Cover the terrine with foil, arrange weights along the foil (cans of beans are ideal) and chill for several hours. To serve, run a knife that has been dipped in hot water around the edges of the terrine, then carefully turn it out on to a serving plate. Dust with cocoa powder and arrange chocolate curls and raspberries on top. When ready to serve, cut the layered terrine with a warm knife.

Taken from The Busy Mum's Vegetarian Cookbook, Mary Gwynn, Simon & Schuster Illustrated (RRP £20)

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