- Sponge
- 10 oz Plain flour
- 16 oz Caster sugar
- 6 oz Cocoa powder
- 16 Eggs
- Mousse filling
- 9x Egg yolks
- 10oz Castor sugar
- 750ml Double cream
- 8 leafs Bronze leaf gelatine
- 1lb Dark chocolate
dark chocolate marquise
Ingredients
Method
Whisk the sugar and eggs till light and fluffy.
Sieve the cocoa powder and the flour on to a tray.
Fold in the dry ingredients slowly into the egg mix until it’s all incorporated.
Line shallow trays with parchment paper and fill them about half a centimetre full of mix.
Cook at 180*c for 20 minutes.
Leave to cool.
Line your terrines with the sponge cutting to the desired size, leaving some for the tops.
Whisk the yolks and sugar till light in colour then put to side.
Whisk the cream till soft peaks and put it to the side
Soak the gelatine in cold water.
Melt the chocolate over a Bain Marie.
Drain the gelatine from the water and melt it gently in the microwave.
Whisk the gelatine into the egg mix.
Then whisk in the warm chocolate working quickly as it will start to set.
Whisk in the double cream.
Pour into your moulds with the sponge lining then top the terrines with the sponge you put aside and put them into the fridge to chill
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