Chocolate Terrine

The texture of this gently baked chocolate custard is dreamily luscious, firm enough to be sliced into slabs with a knife yet yielding to the edge of a spoon, soft and silky once it makes its way into your mouth.

Ingredients

For the caramel

100 g Caster Sugar
60 ml Water
½ Tsp Sea Salt

For the terrine

100 g Amaretti Biscuits
500 ml Milk
3 Eggs plus 1 Yolk
100 g Caster Sugar
70 g Cocoa
1 Tsp Vanilla Paste
1 Tsp Espresso powder, dissolved in 1 Tbsp Hot Water

Method

Set your oven to 160 degrees C
Have a loaf tin standing by. (13cm x 22cm, 6cm deep)

For the Caramel

Place the sugar and water in a small saucepan and stir together
Place over medium-high heat and bring to a boil
Don’t stir; you can swirl it around with the handle, but no spoons (it will crystalise if you do)
Continue to cook until it turns pale gold
It will continue to get darker quickly, so watch it carefully
As soon as it becomes dark (it will also smell very distinctively like caramel), pour it into the base of your loaf tin
Set aside

For the Terrine

Crush the Amaretti to a fine powder in a small food processor (or crush them in a bag with a rolling pin)
Set aside
Warm the Milk
It only needs to be warm, not hot.
Place the 3 Eggs and the extra Yolk and Sugar in a mixing bowl
Beat until combined
Sieve in the Cocoa and mix thoroughly
Add the Vanilla, dissolved Espresso powder and the crushed Amaretti
Mix well
Add the warm Milk at little at a time, mixing well between each addition
Pour the mixture into your loaf tin
Set the loaf tin inside a roasting tin or larger cake tin and pour in enough hot water to come halfway up the side of the loaf tin
Place on the centre shelf of the oven and cook for 50 minutes
Remove from the oven and leave in the water bath until the water is cool, then remove the tin, cover and refrigerate for at least six hours, overnight if possible

To Serve

Run a sharp knife around the edge of the tin, cover with your serving plate and invert
The caramel will glaze the top and drizzle down the sides
Slice and serve with a scattering of amaretti crumbs