Chocolate and Prune Terrine
- 20 dried prunes, pitted
- 200ml/7fl oz freshly made tea
- 50ml/2fl oz brandy
- 175g/6oz dark chocolate, broken into pieces
- 85g/3oz unsalted butter
- 40g/1˝oz caster sugar
- 3 eggs, separated
- 20g/ľoz cocoa powder
- 300ml/˝ pint double cream
- Soak the prunes in the tea and brandy overnight until they are plump. If you are using ready-to-eat prunes, then soak for at least an hour. Drain thoroughly and chop roughly.
- Line a 900g/2lb loaf tin with oiled clingfilm. Melt the chocolate with half the butter in a bowl set over a saucepan of simmering water. Leave to cool slightly.
- Beat the remaining butter and the sugar together until light and fluffy, then gradually add the egg yolks and cocoa, beating continuously. (Adding a little cocoa after each addition of egg yolk stops the mixture from splitting.) Fold in the melted chocolate and prunes.
- Whisk the cream until it forms soft peaks. Whisk the egg whites until they form soft peaks. Fold the cream and then the egg whites into the chocolate and prune mixture until evenly combined.
- Pour the mixture into the loaf tin. Cover with foil or cling film and freeze for 4-6 hours, preferably overnight, until solid. Cut in thin slices and serve with a sauce made with raspberries.