250g dark chocolate with at least 50% cocoa - cut into pieces
6 eggs - separated
20 g butter (to grease)
½ pt double cream
250g white chocolate - cut into pieces

METHOD

Heat the oven to 160ºC/325ºF/Nwy 3.

Melt the dark chocolate in a bowl over a saucepan of boiling water.

Remove the chocolate from heat and gradually add the 6 egg yolks.

With a metal spoon, add the beaten egg whites and mix well.

Grease and line a ‘Swiss roll’ tin and place the chocolate mixture in the tin and bake for 15 minutes.

In the meantime, heat the cream in a saucepan.

Add the white chocolate and stir until the chocolate has melted.

Allow the mixture to cool then beat until the mixture starts to thicken.

To create the terrine, line a bread tin (900g) with cling film. Pour a quarter of the white chocolate mixture into the tin.

Cut the dark chocolate cake into three pieces and place one piece on top of the white chocolate mixture in the tin. Cover the chocolate cake with more white chocolate then place another piece of dark chocolate on top. Place the last piece and cover with remainder of white chocolate.

Place the tin in the fridge for at least 8 hours.

Turn the tin onto a plate and remove cling film to serve. Or place in the freezer until needed – it will require at least an hour to thaw before serving.

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