Iced chocolate terrine

I have been making this recipe every Pesach for years. It’s a real family favourite. I really don’t know why I keep it just for Pesach but somehow doing so makes it that more special. I have to warn you though that it is very rich, so don’t cut your slices too big.

A word about my picture… I thought I should tell you that the lines on the side are from the clingfilm. I probably should have smoothed it out but we just wanted to get on and eat it.

Ingredients

• 75g dark cooking chocolate
• 6 egg yolks
• 120g caster sugar
• 50g honey
• 120g unsalted butter or margarine at room temperature
• 65g cocoa powder
• 300 ml double cream/non-dairy cream (unsweetened)

Method

• Line a 900g loaf tin with cling film and ideally cut enough so that you will be able to pull it over the top once frozen
• Place the honey and chocolate into a small microwaveable bowl and gradually heat to melt the chocolate.
• Leave to cool a little then stir in the sugar and egg yols
• Beat the butter and cocoa powder together until smooth; mix with the melted chocolate mix
• Whip the cream, then mix with the chocolate mixture
• Pour into the loaf tin, smooth out so you have a level top and place in the freezer (for at least 8 hours)
• Remove from the freezer approx 10 mins before eating. Turn upside down onto a plate, peel off the cling film and slice.